I have begun attempting to cook. So far I have made roasted corn chowder with lime cured shrimp and lentil soup.
This week my goal is eggplant parmesan. I made my own sauce with capers and black olives and garlic yesterday. Today I am letting the eggplant weep - which is when you sprinkle salt over the eggplant in order to allow the bitter juices to "weep" out.
For some reason, I absolutely love the fact that in order for my dish to turn our fabulous, I must make the eggplant weep.
It's a great life analogy - sometimes salt must be poured on us, allowing our bitter juices to weep out...the end result is a delicious dish...
just ask greg, ame, sam or jordan. they ate it and loved it!
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