Well, I don’t think my Book Stroll went over very well, either that or people have forgotten about me. *insert sad face here* Maybe it’ll be better next week.
I’m done training which makes me very very happy, but I’ll have to tell ya’ll the story about how I got out of it. Perhaps tomorrow. I’m a bit tired today.
I’ve been sick for a few days … some kind of stomach bug. I’ve been drinking tea and eating bread or crackers for a week. I’m finally getting a bit of protein in me today. Probably good for my health but bad for my stomach. Tonight I’m stopping at the grocers to get the fixin’s for my Veggie beef soup. I’ll make it and post a piccy and the recipe tomorrow!!!
On with the show!
ஜ~§Quote Of The Day§~ஜ
ஜ~§The Question Of The Day§~ஜ
1. To cheat or trick.
2. To drive or herd in a rough manner.
For 1: Perhaps from chiaus (the word for an official in the Ottoman Empire), one such official defrauded people. 2: Origin unknown.
“Rightly viewed, calf-butchering accounts for Titus Andronicus, the only play — ain’t it? — that the Stratford Shakespeare ever wrote; and yet it is the only one everybody tries to chouse him out of.”
I thought of you and how you love this beauty,
And walking up the long beach all alone
I heard the waves breaking in measured thunder
As you and I once heard their monotone.
Around me were the echoing dunes, beyond me
The cold and sparkling silver of the sea —
We two will pass through death and ages lengthen
Before you hear that sound again with me.
ஜ~§Recipe Of The Day§~ஜ
For tomato sauce:
1 1/2 pounds tomatoes, chopped
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
5 garlic cloves, chopped
1/4 teaspoon hot red pepper flakes
1/3 cup grated Parmigiano-Reggiano
For eggplant heros:
4 (6-inch) hero or hoagie rolls, split
1/4 cup extra-virgin olive oil, divided
2 (1-pound) eggplants
1/2 pound thinly sliced provolone or fresh mozzarella, divided
1 cup basil leaves, chopped
Make tomato sauce:
Purée tomatoes in a blender until very smooth. Heat oil in a 3-to 4-quart heavy saucepan over medium-high heat until it shimmers. Sauté onion and garlic with red pepper flakes until golden, about 4 minutes. Add tomato purée, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, until thickened, 30 to 35 minutes. Remove from heat and stir in cheese.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
Brush cut side of rolls with 1 tablespoon oil total.
Cut eggplants crosswise into 1/2-inch-thick slices. Brush both sides of slices with remaining 3 tablespoons oil and season with 1/2 teaspoon salt.
Oil grill rack, then grill eggplant (covered only if using a gas grill), loosening with a metal spatula and turning occasionally to avoid overbrowning, until very tender, 6 to 8 minutes. Top eggplant (still on grill) evenly with half of sliced cheese, then grill, covered, until cheese begins to melt, about 30 seconds. Transfer eggplant with spatula to a large tray.
Grill rolls (cut side only) until grill marks appear, about 1 minute, and transfer to tray.
Transfer grilled rolls to 4 plates and spoon about 3 tablespoons tomato sauce onto each bottom piece. Top with eggplant, making 2 layers. Add remaining sauce, then top with basil and remaining cheese and close sandwiches.