Violet (poking me with a fork): You know what this is, right?
Me: What?
Violet: You're going to hell in a handbasket and this is your welcoming committee.
Tuesday, September 20, 2011
Monday, August 01, 2011
Eggplant Parmesan
Eggplant Parmesan
Ingredients
2 eggplant, peeled and cut into ¼” slices
2 eggs, beaten with a pinch of salt and 1 Tbsp. water
2 cups Italian seasoned bread crumbs, mixed with ¼ cup Parmesan cheese
2 jars (32oz) spaghetti sauce
¾ to 1 lb. mozzarella cheese, shredded
½ cup grated Parmesan cheese
½ tsp. dried basil
Directions
1. Preheat oven to 450 degrees.
2. Sweat the sliced eggplant by sprinkling with sea salt and letting sit for 30 minutes. Rinse and pat completely dry with paper towels.
3. Dip eggplant slices in egg mixture, then in bread crumbs mixed with Parmesan cheese.
4. Place in a single layer on a baking sheet coated with olive oil. Bake for 7 minutes on each side. Remove from oven; lower temperature to 400 degrees.
5. In a 9x13 baking dish, spread one jar of spaghetti sauce to cover the bottom. Place half the eggplant slices in the sauce. Sprinkle with half the mozzarella and Parmesan cheeses. Repeat layering with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
6. Bake until sauce is bubbling and cheese is melted, 15-20 minutes. Let stand for 5 minutes before serving.
Ingredients
2 eggplant, peeled and cut into ¼” slices
2 eggs, beaten with a pinch of salt and 1 Tbsp. water
2 cups Italian seasoned bread crumbs, mixed with ¼ cup Parmesan cheese
2 jars (32oz) spaghetti sauce
¾ to 1 lb. mozzarella cheese, shredded
½ cup grated Parmesan cheese
½ tsp. dried basil
Directions
1. Preheat oven to 450 degrees.
2. Sweat the sliced eggplant by sprinkling with sea salt and letting sit for 30 minutes. Rinse and pat completely dry with paper towels.
3. Dip eggplant slices in egg mixture, then in bread crumbs mixed with Parmesan cheese.
4. Place in a single layer on a baking sheet coated with olive oil. Bake for 7 minutes on each side. Remove from oven; lower temperature to 400 degrees.
5. In a 9x13 baking dish, spread one jar of spaghetti sauce to cover the bottom. Place half the eggplant slices in the sauce. Sprinkle with half the mozzarella and Parmesan cheeses. Repeat layering with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
6. Bake until sauce is bubbling and cheese is melted, 15-20 minutes. Let stand for 5 minutes before serving.
Sunday, July 17, 2011
Nectarine Blackberry Crisp
Nectarine Blackberry Crisp
Fruit Filling:
1/2 cup flour
1/4 cup sugar
1/8 tsp. nutmeg
1 6oz. package blackberries**, rinsed and drained well
6 or so nectarines, sliced, enough to fill an 8x8 baking dish
Cream Filling:
2 large eggs
1 cup sour cream
1 tsp. vanilla
1 Tbsp. flour
Topping:
1 cup flour
6 Tbsp. packed brown sugar
1/4 tsp. salt
1/2 stick butter, melted
1 tsp. vanilla
Place berries and nectarines in a bowl; sprinkle flour, sugar, and nutmeg over fruit. Toss to coat. Transfer to 8x8 baking dish. In another bowl, whisk eggs to blend; add sour cream, vanilla and flour. Whisk to blend, and pour evenly over fruit in baking dish. Combine topping ingredients; you will end up with a soft buttery dough. Crumble pieces of the dough over the fruit, distributing it evenly.
Bake in a 375 oven until the custard is set and topping is golden brown, about 55-60 minutes. Allow to cool at least 10 minutes before serving. Top with vanilla ice cream or whipped cream, if desired.
**Raspberries also taste wonderful with this recipe!
Fruit Filling:
1/2 cup flour
1/4 cup sugar
1/8 tsp. nutmeg
1 6oz. package blackberries**, rinsed and drained well
6 or so nectarines, sliced, enough to fill an 8x8 baking dish
Cream Filling:
2 large eggs
1 cup sour cream
1 tsp. vanilla
1 Tbsp. flour
Topping:
1 cup flour
6 Tbsp. packed brown sugar
1/4 tsp. salt
1/2 stick butter, melted
1 tsp. vanilla
Place berries and nectarines in a bowl; sprinkle flour, sugar, and nutmeg over fruit. Toss to coat. Transfer to 8x8 baking dish. In another bowl, whisk eggs to blend; add sour cream, vanilla and flour. Whisk to blend, and pour evenly over fruit in baking dish. Combine topping ingredients; you will end up with a soft buttery dough. Crumble pieces of the dough over the fruit, distributing it evenly.
Bake in a 375 oven until the custard is set and topping is golden brown, about 55-60 minutes. Allow to cool at least 10 minutes before serving. Top with vanilla ice cream or whipped cream, if desired.
**Raspberries also taste wonderful with this recipe!
Wednesday, March 09, 2011
Saturday, March 05, 2011
Facebook Status
Violet: I cannot comprehend the girls who like to get made-up, fix their hair perfectly and go somewhere, barely being able to enjoy themselves because they are worrying about how they look. I want to be the type of girl who doesn't care what she wears, or how she looks. I want to be the girl who, instead of spending money to go have a good time with their friends, puts on pajama bottoms with them, turns on a chick flick, and in the end barely watch the movie and just talk about life. Doesn't that seem a whole lot better than gossiping and sucking in your tummies?
I don't worry about what people think of me because, in the end, the only opinion that matters is my own.
Instead of my pictures making me look fake, and have me pouting like a four year old, I want a picture of who I really am: A fishing, camping, singing, hiking, laughing, crazy, strong, confident, etc. girl who isn't afraid to show who she really is. I want to be laughing, hugging, acting odd. I want to be me in my pictures. I see this in mine, and all I see in other's pictures are girls afraid to be themselves.
So please, be yourself, live your life to the fullest, brush off snide comments, and never be afraid to stand up for what you truely believe in. Stay different.
I don't worry about what people think of me because, in the end, the only opinion that matters is my own.
Instead of my pictures making me look fake, and have me pouting like a four year old, I want a picture of who I really am: A fishing, camping, singing, hiking, laughing, crazy, strong, confident, etc. girl who isn't afraid to show who she really is. I want to be laughing, hugging, acting odd. I want to be me in my pictures. I see this in mine, and all I see in other's pictures are girls afraid to be themselves.
So please, be yourself, live your life to the fullest, brush off snide comments, and never be afraid to stand up for what you truely believe in. Stay different.
Friday, March 04, 2011
Thursday, March 03, 2011
Conversation
Lu: A boy at school asked me what I am. I thought about it for a minute or two, and then answered, "I'm complicated."
Friday, February 25, 2011
Facebook Status
Violet: And thus, on the third day, Violet created the word crapping unicorn muffins.
Monday, February 07, 2011
Conversation
Violet, Lu and Nikki are eating their early Valentines' Day present-- boxes of those little conversation hearts.
Vi: Hey, mine says "hottie".
Nikki: Me, too!
Vi: Hmmm..... my next one is telling me, "just kidding".
Vi: Hey, mine says "hottie".
Nikki: Me, too!
Vi: Hmmm..... my next one is telling me, "just kidding".
Wednesday, February 02, 2011
Texting Conversation
Lu, texting me from school this morning regarding other teenagers:
Lu: I hate people who think their life is so hard. They don't know what a hard life is. Maybe i don't hate them. Maybe i pity and envy them at the same time.
Lu: I hate people who think their life is so hard. They don't know what a hard life is. Maybe i don't hate them. Maybe i pity and envy them at the same time.
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