Actually, I didn't hear a lick of thunder all day. But between the constant pitter-patter of the rain and my muddy paws, I was less enthused about my spongy squeak toys (I left outside) and opted to spend the day curled up in bed . . . Mom was jealous. But she did have a fairly productive day at the office working on the latest issue of address Macon. She forfeited an after-hours Bragg Jam music committee to go to Gray and tend to Miss Pro, my steed sister with 15 years seniority. Mom was a little soggy-bottomed after hauling feed buckets in the drizzle, but she still wanted to get her hands in something hearty for her own dinner. Here's what she did (in a roundabout way):
1/2 eggplant
1 whole zucchini
2 large cloves of garlic
2 shallots
1 can of fire-roasted diced tomatoes
dried basil
extra virgin olive oil
boil-in-a-bag brown rice
whole grain baguette
cheese (in this case, leftover gouda and brie)
salt and pepper
Chop up 1/2 an eggplant and entire zucchini. Peel and finely dice the garlic and shallots. Heat up the olive oil. Saute the garlic and shallots. Stir in the eggplant and zucchini, saute for a minute, and then add one cup of water. Let the veggies simmer until water absorbs. Salt and pepper. Sprinkle with basil. Add one can of fire-roasted diced tomatoes. Bring to a boil. Toast baguette. Remove from oven and cut into small rounds. Brush rounds with olive oil. Top with small slices of cheese (or not) and pop back in oven for a couple of minutes until cheese melts. Serve eggplant mix over bed of rice with toasted bread on the side.
The smell was enough to keep my nose twitching and tail in hopeful thumpings. But other than the wayward raw eggplant from the cutting board, no leftover tablescraps for me. All I got was a lousy rawhide and a handshake. I guess the sun will come out tomorrow.
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