I am stitching with lots of lights on today, because it is cloudy and dark. Leaves litter the front lawn — bright yellow decals that will fall as fast as we can rake them up for the next few weeks. Thankfully, D. tackles them now, earning movie-ticket money.
A few hours ago, I had lunch with friends from the elementary school days and we all wondered (without having to answer our own question), why we don’t do so more often. It is always an informative, ‘pick me up’ to chat frankly with parents who have kids the same age as yours. Somehow this is the case even as we report troubles and worries. Why is that so? Is the recognition that we are not alone THAT important?! Does it help to see that some angst is universal?
On a lighter note, for reasons I don’t understand or have forgotten, this circle of women is comprised of an unusually high proportion of foodies, and that means ANOTHER KIND OF SATISFACTION – delicious, homemade food.
Here’s what I brought:
To make this a true MishMash post (is this a new tradition?), I’ll add an INSPIRATION LINK — Maryline Collioud Robert Quilts — and a very short ANIMAL VIDEO that is hilarious: Life as a Dog . . . just to demonstrate that I can be serious and silly in the same paragraph.
What kinds of off the wall or ridiculous things do you like to discover online? Inspiring, or otherwise?
Have a great weekend everybody!
Green Tomato and Eggplant Salad
5 or 6 green tomatoes, cut into wedges
1 Eggplant, cut into cubes
1 Zucchini, cubed
1 Small onion, cut into half-moons
1 Green pepper, sliced
5 Cloves of garlic
Olive oil, salt and pepper, fresh oregano, parsley, and thyme
Roast green tomatoes after coating with olive oil in salt in a hot oven (425 degree) for 45m to an hour. Then roast onions, eggplant, pepper, and zucchini (also with salt and olive oil), but for closer to ½ hour. Smash garlic and chop with some fresh herbs . Mix well into vegetables. Add pepper, and additional salt, to taste.
Serve at room temperature with garlic toasts.
(P.S. If my mother was somewhat of a decorating genius – resourceful, with a wonderful sense of color and scale – I am somewhat of a salad genius… )
This salad is an adaptation from an America’s Test Kitchen recipe. Their’s featured oat berries and feta cheese. I used barley and pomegranate seeds instead. I think pine nuts would be good here, too. Here’s the recipe.
