This fun recipe came to me late this summer. I was looking for something to do with the abundance of eggplant that graced our presence. I love eggplant parmesann, but there’s only so much parmesann that one can eat before you start to go a little crazy. At least that’s what Chuck said, and so the quest for fun new eggplant recipes began.
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Bread has been the foundation of the human diet for millions of cultures for thousands of years. Here in the US, the tradition of baking bread daily has largely died in favor of the convenience of the grocery store. Most of what you can buy in the store these days, however, is not actual bread. It may have started that way but in the process of industrializing, and then later fortifying the bread-like product that now lines our shelves is nothing like the original bread that we are used to eating. It’s for this reason I have started to learn make baking bread more of a habit around our house….
I have a love hate relationship with fall. I love the crisp weather, fall foliage, cider doughnuts, and bonfires, but it’s also a lot of work. There is the garden to put to bed, vegetables to can, dehydrate and freeze, wild game to be hunted and butchered, it’s a lot and making time for it when you have a full time job and a social life is not the easiest. Somehow we make it all work and still find time to sit by the fire with a glass of wine to relax. It’s really one of my absolute favorite things to do after all that work.
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Sometimes there’s just a whole lot of stuff going on and you get overwhelmed by it all. It feels like you’re going crazy because you just can’t keep track of it all.
We’ve been down this road before, I’ve posted about the lessons learned before, but in gardening, I feel like there’s always something new to learn. This year was no exception.
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