Tuesday, December 3, 2013
I feel like this describes me pretty well. If you were to make one of these, what would an illustration of YOU look like? Think about it; and then leave your thoughts in the comments! I'd love to learn a bit about you. :)
Bye for now!
Thursday, November 28, 2013
I mean, just look at these photos. There is a wealth of precious jems in there.
Before I go into that, however, I have to note - My mother told me that if I'm writing about pomegranates, I should remind you all that they are super good for you. The blogger within says, "Yes, that is logical. That is something people would want to know." (My mom is very wise.) Anyway, since I'm not a health food expert (obviously, if you follow my blog… I talk about butter and sugar a lot), from browsing the internet, I hear that they're good for your heart, your bones, your blood pressure, and they have anti-cancer properties as well. Not to mention they're a great antioxidant. Definitely a keeper. So keep that in mind. And maybe memorize it so that you can sound like a health food expert the next time someone wants to know what these are good for. ;)
Otherwise, I say...
Pomegranates look like Christmas.
They always remind me of Christmas...
...And they particularly remind me of this one Christmas, where our house almost burned down... :[
...But never mind about that.
I think they could be a great way for people to spend some time together over the holidays. Don't you? (When their houses aren't burning down, that is.) There's nothing like applying yourself to a little challenge to provide some good bonding time when you're not working and there's nothing better to do. They're like puzzles, only you get to eat them in the end.
Sometimes I think maybe God designed pomegranates with my dad in mind. He loves to solve little puzzles, untangle little knots, or, in this case, pick little bits of fruit out of a maze of membrane. They are perfect for him.
Well, there are many ways. I'm going to recommend a simple one, however, so you can put that chain saw away; this is a day for paring knives. ;)
Then, pull it open. Beautiful. :)
Tuesday, November 26, 2013
Thursday, November 21, 2013
I love eggplant. And surprisingly, I find that often the response I get to that comment goes something like this:
"Oh really? I've never had it."
"I have been curious to try it, but I have no idea what to do with it."
If you are either one those people, I have decided to open your eyes to a whole new world: The world of purple vegetables and garlic.
Here is one of my favorite ways to eat eggplant; it's easy, delicious, and INCREDIBLY good for you. My parents learned this from some Italian friends of ours a number of years ago, and they've been making it ever since. This is an easy, healthy side dish. (Which is code for: Awesome!)
Here's how to make it...
You will need:
- 1 eggplant
- Fresh parsley
- 1 clove fresh garlic
- Extra virgin olive oil
Note: In this tutorial, I used 4 eggplant. There are two reasons for this: (1) I have 11 siblings, and (2) They were on sale. This made a LOT of eggplant. Generally speaking, you won't need to make that much at a time. 1 eggplant should serve about 4 people.
Start by assembling your ingredients and washing the eggplant and parsley. Next, chop the eggplant. I like to use a long serrated blade for this, since the eggplant skins are fairly waxy and are hard to get through with other knives.
Here's how you want them:
1. Eggplant. Make sure you have it. ;)
2. Cut off the ends.
3. Cut in half, vertically.
4. Slice the halves into long, thin pieces.
Next, fry the eggplant in an ungreased frying pan until it is just browned on both sides, like so:
As your eggplant cooks, using a fork, lift the pieces out of the pan and into a large serving bowl.
Next, mince the garlic and chop some parsley.
Add the garlic and parsley to your fried eggplant, and season with salt to taste. Drizzle olive oil over top, and toss all of the ingredients together until well mixed.
And that's it! You can serve it warm (it won't be hot when it's done) or cold. :)
Thanks for stopping in! Back soon.