Summer is certainly over, but it doesn’t mean its bounty is. I’m still up to my eyeballs in eggplant, mostly due to my overly eager mom (she goes crazy when I bring her to my CSA and just can’t help herself.) This past Saturday we spent a few hours snipping some of the most breathtaking arugula, tatsoi and mustards I’ve ever seen. A few last tomatoes held tight to the vine, while the peppers exploded everywhere. Kale and cabbage abounded, as expected. But the eggplant! What a delightful treat. Now despite the color synonymous with its name, eggplant is certainly not limited to one color or variety. Japanese, Italian, Chinese, white and zebra eggplants range in length, width and color. Some slightly firmer and others a tad more tender, some deep purple, some striped, some even white, but all delicious. By far are the cutest are the fairytale eggplant, shown above. Luckily for us, we don’t need to be living in a fairytale to enjoy them.
And for a smile:
My sister Katie has recently become gluten-free, dairy-free, and meat-free aka she is a general delight to cook for. Just kidding. Well, we love her anyway and I do my best to create Katie-friendly recipes that my whole family can enjoy. When we hit the beach in the summer, s’mores are a must. I was looking for a gluten-free alternative to graham crackers, when Katie discovered Nairn’s Oat Grahams. While they certainly taste different from the traditional graham cracker, they have a lovely nutty flavor from the oats that works really well with the marshmallow and chocolate. If you’re going gluten-free this summer, or, well even if you’re not, give these a try. My sister just snacks on them at work all day. It’s adorable.
- Marshmallows, feel free to go crazy here and try different kinds
- Hershey’s Chocolate or whatever you desire
- Nairn’s Oat Grahams
Com’on. You know what to do.
Ever wonder why the popular pulled pork cut of meat: the butt is called the butt even though it comes from the shoulder? Well apparently back in the pre-revolutionary day in America’s Boston, less popular cuts of the pig, such as the shoulder, were packed away casks or barrels, also known as “butts,” to ship. Soon the name caught on, and the cut was called the “Boston Butt.” The real butt is a highly prized part of the pig and is used for hams and even better prosciutto or “jamón.”
What did the cucumber say when he fell into the vinegar?
Help! I’m in a pickle!
It’s a cook off and it’s gonna get heated. Can’t wait to hear your thoughts!