Roger's View of the World, Love and Seafood Gumbo!
Seize the Day! Put no trust in the morrow! — Horace
Don’t you love America? All of this inventiveness that sometimes goes a bit silly. However, for the true believers out there who live and breath their politics, there is a chance to start every day off with something to get your motor running!
I love the smell of cold cereal in the morning!
Roger Freberg
I am a bit compulsive about what I enjoy developing & cooking… and this certainly goes to desserts. There is a class of moisture laden desserts ( for example: pumpkin, zucchini breads and carrot cake) that require a bit of a hands on approach to ensure that all works out well… especially if you like making modifications. Adding apricot has been a nice recent addition.
Today, I was making a larger than usual batch of carrot cakes and cupcakes and was a bit generous with Amarula and eggs… but a quick test above, followed by an immediate taste test found all was well. Laura and Karen use a wonderful blend of cream cheese, butter, confectioners sugar and Amarula for the icing… wonderful!
Laura has a meeting tonight… and we’re binging these along for those who like this sort of thing…. like me!
Roger Freberg
Obviously the cupcake above was ‘tested’ prior to the icing… but was still wonderful! Awarded: 5 Toques!
Women are fascinating creatures that often confound most men. “What women really want?” tends to trouble us more than just at birthdays and anniversaries. Everyone has needs that we can easily identify… but understanding the ‘wants’ are more elusive.
So, guys, here is my super secret strategy. I ask the women in my life what they want through actual ‘communication.’ It may seem like a strange technique, but it works better than clairvoyance . I also like to give folks what they want, not what I want them to have.
Odd as it seems, Laura wanted a new vacuum cleaner… a Dyson. Ok, I know what you are thinking…. old school guy gives the little woman a cleaner… not what it seems. In our little family, we have divided up chores on the basis of what bothers whom. Laura has a thing about the house… so she handles that. I have a thing about the kitchen and the yard… so I cook and handle all of that.
Her choice of a ‘gift’ surprised & amazed me… so I had to blog!
Roger
There is such a history to the use of eggplant in the foods of man… primarily as a meat substitute or meal extender throughout the ages.
Whatever the humble beginnings, it makes a nice dish in many forms, particularly if breaded and deep fried.
After a good head start from Aunt Jeanne, we worked up a new and improved version… that ws wonderful.
Roger
Yes, that is feta cheese on top … plus a whole lot more
My wife of 36 years has very few faults — and I mean that sincerely — but those she has surround what she considers ‘acceptable’ cuisine. There are two items that we tend to think of as vegetables ( Eggplant is actually a berry) that she has always found objectionable: Okra and Eggplant. I would normally enjoy dishes made with these ingredients only when I traveled on the road. However, the challenges with many ‘vegetables’ is always in the preparation, usually needing to reduce their moisture so that they don’t make a fine dish… watery. So, I would argue that it is the preparation and not the eggplant that is the issue.
With a little encouragement from Laura’s aunt Jeanne, Laura is ready to try something … new. Most of the recipes you will find on the internet do not address the issue of ‘wateriness’ as they tend to view quickness in preparation as more important than the final product. Sorry, that’s just the way I see it.
I am deep frying slices of seasoned and battered eggplant that has first had some moisture reduction therapy (details to follow when I post the recipe) that I will layer in a casserole with various cheeses and our own Marinara Sauce… along with a few surprises… so far it all smells delicious!
Stay tuned!
Roger Freberg
Although the Arabs like to take credit for many things, including bringing the eggplant to europe in the middle ages, the eggplant originated in Asia where it has been cooked before time began; China and India are the top producers today.
Yes, you can make the recipe Jenny Craig compliant and portion controlled. I plan to include a nutritional panel and a portion size suggestion.