Wednesday, September 8, 2010
And #2... probably more heartbreaking than #1, although it's a pretty close call... my camera lense. Yup, I went a whole year without dropping my camera, losing it, having a dog eat it, etc... But yesterday, of all days... Andy came home and set his crutches down on the computer desk, they slid, and knocked into my camera, that was on it's tripod, and the lense went face first into the wooden floor. While nothing shattered, something is essentially jarred loose and my lense will not function. (insert VERY sad face here). And no, I'm not mad at Andy. Like I said, he's a cripple, and it wasn't intentional, and I partly blame myself. Mainly because the camera was set up on the LEFT side of the computer, where it NEVER is. And it's usually sitting on the RIGHT side of the computer, and if it had been there, we wouldn't be having this sad conversation. So no one truly is to blame, and my heart breaks mainly because Andy felt like a pile of crap after he did it, but I can't be mad... because honestly... it gave me an excuse to order a macro lense. Which I should receive on Friday... so all is well.
But anyway, on a normal Wednesday, I would have a lovely photo of the array of goodies we received in our CSA, but no, blame Andy for a pictureless CSA today. (Hehe... just kidding Andy... I love you!)
But what we did end up getting in our CSA is exciting, so just let your imagination make a picture for you:
- 2 lbs. potatoes
- 2 lbs. pears
- 2 lbs. black apples (more black apples, yay!)
- 3 sweet dumpling squashes
- 2 delicata squashes
- 1/2 lb. okra
So any ideas of what to do with this bounty? Let me hear it!
Oh, and I suppose you guys want a recipe! Eggplant is one of those things... you either love it or you hate it... or you just don't understand it. I fall in to the latter category. The only thing I know how to use eggplant in is eggplant parmesan. But there's only so much eggplant parmesan one can have before getting bored. So this dip, which can be eaten with tortilla, pita, whatever kinda chips you want! It's tasty and refreshing, and definitely a different way of using up that eggplant!
1 small eggplant
3 garlic cloves (still in skins, if possible)
salt and pepper to taste
3 tablespoons olive oil
1 tablespoon sesame seeds
juice from 1 lemon
Preheat oven to 350 F.
Wrap the eggplant in aluminum foil. Set the eggplant and garlic cloves on a baking sheet and bake for 30 to 45 minutes, or until eggplant and garlic cloves have softened. The garlic may be done before the eggplant, so just take it out when you see fit.
Let eggplant cool for just a moment, or until you can safely touch it. Carefully peel off skin and add eggplant to a medium bowl. Push out garlic from skins and add to bowl as well.
Mix in salt, pepper, olive oil, sesame seeds, and lemon juice. Using a potato masher, mash ingredients together until well combined. If you like your dip a bit smoother, you can even use an immersion blender instead of a potato masher. But me, I like the texture of having a few chunks in the dip, so I stuck with the masher.
Serve with your choice of chips and enjoy!
Andy isn't one to like eggplant, but he said this dip was pretty solid! Seriously, if I hadn't made this myself, I don't think I would have known it was even eggplant dip! So if you're looking for something different to munch on or make use of your eggplants, this might be a winner for you!