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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Fall is easily one of my favorite times of year, not just for the beautiful trees, and change in the weather but for the abundance of fresh produce. The final tomatoes are becoming ripe, squash, pumpkins, and apples are ready to be picked and even some greens are poking back out. The cooler temperatures mean that turning on the stove is no longer a horrendous endeavor and suddenly we can start bake and roast again.
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Moving slowly, as quietly as possible through a peaceful woods with fresh fallen snow. There are no tracks visible but the sudden baying of our little beagle tells us that she has picked up the scent of a rabbit, and the excitement begins. I have a lot fond memories as a child of rabbit hunting, something that I haven’t had the opportunity to do in a few years because you know, life gets so busy. It’s something I’m working on.
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The fall weather has officially started to make itself known. I regret to admit that the tops of trees are just beginning to turn and mornings are starting to get chilly. As much as I love fall I always still lament the end of summer. The carefree days of hiking and boating are some of my favorite.
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Man on man is the garden booming!
I might actually be sick of cucumbers. Note to self: Plant less cucumbers next year.
Second note to self: more beans, we didn’t get enough beans this year. In previous years we had too many, this year too few. Finding balance is hard sometimes….
