I think this is my most blunt post-title thus far. I’m sort of proud.
Some housekeeping, before I forget:
- I am so so sorry if any new readers have left comments and I haven’t responded in any way, shape, or form. Something inspired me to go through my comments marked as “spam” automatically today, and found a bunch of legitimate comments and pingbacks. Whaaa?! Couldn’t quite figure it out myself, but I felt bad because some of them are from weeks ago!! So, check your “spam” every so often, kids!
- I loved reading everyone’s “if I’m being honest…” comments!! I forgot to mention it in the next days post. I think my favorite might have been Freya‘s: she mentioned she had a dream where she peeled a peach…and when someone questioned the act, said “because Jess does.”
- I bought age-defying foundation today because apparently Revlon stopped making my favorite foundation. The closest I could find was this stuff called “instant age rewind.” I think I was unconsciously fascinated by the fact that it has goji berries in it. Hopefully I don’t look like a 5 year old tomorrow.
- Apparently in the state of Vermont, a “detour” means “ten minutes out of your way, but we’ll get you there eventually.”
- Apparently Vermont has a lot of diaper-rashed babies. I was looking for some for Teddie (apparently it helps keep the bugs out of their booty) and there was no store-brand stuff left on the shelves. The Desitin was too pricey for a “it might work, it might not” situation. Sorry buddy.
- Make the following eggplant strata STAT.
For dinner tonight, I whipped up this project based on Moosewood’s Eggplant Strata recipe. It is in Low-Fat Favorites, and while I kept the idea the same, I decided to switch up the flavors a bit. It’s great for a hot day, because it’s actually served cold, and the only cooking you need to do is broiling the eggplant – which can easily be done in a toaster oven. Not only that – but it gets better the longer it sits. Helllooo, leftovers.
Not to mention it’s mom-approved.
adapted from Moosewood’s Low Fat Favorites
- 1 large eggplant
- 1 T. balsamic vinegar
Cut off the ends of the eggplant so that it can stand up. Peel two of the sides off and discard, and then cut into 1/2″ thick strips. Arrange on a pan to broil them, sprinkling with salt and balsamic. Broil for about ten minutes on each side.
- 1 cup chickpeas
- lemon pepper, to taste
- 1 medium clove garlic
- salt (to taste – I didn’t add any because the beans are already pretty salty. your call.)
- 1 t. olive oil
Combine all in a medium bowl and mash, or, if you’re feeling motivated, blend them in a blender or processor.
- 1 1/2 T. goat cheese (I used Peppered goat cheese)
- 3 T. feta cheese (I used tomato & basil feta)
- 3 T. almond milk
- 1/4 of a roasted red pepper
- 2-3 leaves, chopped, of fresh basil
- 1 medium clove garlic
- 3 chopped sundried tomatoes (I used the dried kind, not in oil or rehydrated)
Microwave goat cheese for a couple seconds, just to get it softened. Add in the almond milk and feta, and whisk until combined.
- 1 medium Roma tomato, chopped
- 7 basil leaves (small-medium sized)
- 1 medium clove garlic
- salt and pepper, to taste
By the time all the fillings are made, your eggplant should be ready. Perfect timing!
Line the bottom of a loaf pan with plastic wrap (this is the hardest part of the whole recipe. Does anyone else despise that stuff?) and then place in 1/3 of the eggplant slices, going parallel to the short sides of the pan.
Press in all of the chickpea mash. I had some more roasted red peppers, so added those on top, too.
Place plastic wrap over the top, and press down firmly. If you have a pan to fit inside, place the pan on top.
To plate, just remove the top piece of plastic wrap, place a plate over the top, and quickly flip.
I enjoyed my portion over some local lettuce – hey, I was gonna have a salad, anyways. It made a great dressing!! And some is already waiting for me for tomorrow night. Perfff!
But dinner wasn’t the only exciting thing today. So was breakfast. Yes, yes – waffles, but in carrot cake form!
I can’t remember if I’ve made carrot cake waffles before, even though it’s one of my favorite oats concoction, even if I have gotten rather lazy when it comes to shredding carrots. Why does shredding carrots seem like such a chore to me?
I just used my usual waffle recipe, but added in one small shredded carrot, lots of cinnamon, nutmeg, and ginger. Oh and I’ve been getting rather forgetful and haven’t been using the applesauce lately. I think I could probably throw ice cream on my waffle maker and still get a waffle, though.
Okay, maybe not.
aaaand, before I let you go, the funny comment of the day, said by a little girl just arriving at the barn as I was tacking Teddie up to ride:
Oh, good, you’re all done! Uh, not that I didn’t want you to ride…. (voice trails off)
I’d only met her one other time, and apparently Teddie left quite the impression – the one other time just happened to be Teddie’s first time seeing another horse in the ring with him at the same time…and he was a crazy man 😉 I think he wowed her with his gentlemanly manners today, though. His ground work is improving by miles, although he’s still like a five year old child who needs his binkie.
I can’t help but laugh: imagine me, middle of the ring, coaxing and trying a million different things to get an adorable pony to drop the leadrope, while he stands there as if there’s not a problem in the world. Hmph. Good thing he’s adorable.
On a positive note, I no longer hope to have the barn to myself just so I can get a ride in. Now if there’s other people riding, too – all the more fun! Of course, go figure – there’s never very many people around 😦 I think this was our busiest week yet.