Sue responded to my onomatopoeia post with a note wondering if I had been having a migraine. I don't actually know much about migraine headaches - my own kinda, sorta, we don't really know what's wrong with you diagnosis is that I get cluster headaches. One of the hallmarks of clusters is that one might have several in a given period of time followed by time headache-free. Mine, assuming they are cluster headaches (which seems to be the best guess), are unusual because they include the flashes of light and often nauseate me - two things more characteristic of migraines - and they can last more than 15 hours. I was lucky because from the time I became pregnant with the Boy up until about a year ago I rarely suffered from headaches of any kind. I seem to be in a cluster now and, although it's not the worst I've experienced, it's still kicking my butt. Badly.

With the backdrop of feeling frazzled from a newly dissipated headache (the pain is gone, but the general rattledness associated is the gift that keeps on giving) coupled with arriving home later than expected this afternoon meant that my planned dinner of pasta shells with crab and peas (in cream sauce - yum) wasn't going to happen. So here I was, late, with the kids in smash!boom! mode and no thought what to do about feeding them. I managed to pull it off and after dinner it occurred to me that my own personal methods for dealing with these kinds of situations might be useful to someone else.

Tonight I ended up making a crustless quiche of five eggs, half a small onion, a cup of frozen peas, a few ounces of leftover ham (diced), a chopped carrot, a bit of shredded manchego cheese and half a cup of flour. All of this mixed together and baked at 375 degrees for about 40 minutes did the trick for an entree, served with brown rice simmered in beef broth, mashed sweet potatoes (roasted over the weekend and stored in the fridge against just this kind of need) with cinnamon. My total hands-on time was well under 30 minutes and I felt fairly pleased with myself when all was on the table and with only a slight amount of trauma on my part.

Crustless quiches are a great choice for busy cooks - eggs, a bit of flour and pretty much whatever else you like are all you need. I've used kale, chard, mushrooms, olives, parsnips, broccoli, all kinds of cheeses and even salsa. Not only are crustless quiches delicious, but they have the added virtue of using up bits of leftovers that aren't enough for anything else.

I try not to feed my family too much in the way of pasta, but do rely on two forms for those days when I'm really pressed. Angel hair, orzo and couscous each cook up very quickly and take on all kinds of diced or chopped veggies easily (I like to include a bit of sauteed garlic and onion, too). A light sauce of chicken broth thickened with cream and warmed through makes a nice topping that comes together easily.

One of the chief benefits of doing as much canning as I do is that there are a number of products in my repertoire that amount in reality to nothing more than homemade convenience foods. Having roasted tomato sauce, applesauce, mixed pickles and more on hand means that, when push comes to shove, there is something that can be relied upon to dress up a quickly produced and more humble offering. Scrambled eggs with applesauce isn't an unheard of dinner plate around here and nor is a lightly seasoned roasted chicken breast with mixed pickle and fruit salad. Knowing I have a cupboard full of ready-to-go foods made by me with ingredients that I either grew, picked or purchased in season is the ultimate in dinner planning.

With these simple meal solutions generally at hand I can cope with just about anything come the dinner hour, whether it be a headache, a late meeting or just your standard-issue energetic offspring bouncing around the kitchen demanding to know "is dinner ready yet?"