I don't know how nature does this, but massive temperature swings have been a fantastically recurring theme this year. Yesterday was in the 60's. Today's high was at 10:05AM at 53F, and tonight's low will be 18F. not cool. COLD. FREEZING COLD. This makes preparing to bike a nightmare. Dressing for the 50's is very different than dressing for the 10's in terms of temperature. OH WELL. gotta deal with it.
My roommate just told me about the most AMAZING THING ever. LEGO kits to understand transcription, translation, DNA replication, protein folding..... EVERYTHING! omg. THANKS MIT for your brilliant minds. check this out HERE . I seriously wish that i had this growing up as a kid. It would have been so fun to play with in science class and it would have been such an easy and fun way to learn the basics.
Today is a simple and delicious recipe. I've greatly missed having hummus and dips and stuff in my life, so baba ganoush is the next best thing :-) Tahini is still a debatable ingredient, and I think it adds a fantastic layer of flavor.
Baba ganoush
Ingredients
1 large eggplant (try to get the narrower ones) or 2 japanese eggplants
2 T tahini
1 lemon's worth of juice
olive oil
salt
pepper
1. Cut eggplant in half and roast in the oven 375F, cut side up until eggplant is tender. Broil briefly to get the nice charred and smoky flavor
2. When the eggplant is fully cooked, scoop out of the skin and place in food processor
3. Squeeze in the lemon juice and scoop in the tahini and a drizzle of oil
Next time, I would also roast some garlic and toss those in. and maybe some olives too for MORE FLAVOR!!!! Overall, I'm happy with this. the texture isn't quite the same as hummus, but whatever. It is a fabulous substitute AND delicious with almost anything! I dip carrots in it, pour it over my cauli rice, scoop it directly into my mouth and all that jazz :-)
Two more days until i can enjoy my wine and frango chocolate. Two more days of culinary adventure :-)
til next time, EAT WELL and BE WELL!!!!
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