"What is that purple thing in the refrigerator? You aren't going to make me eat that are you?"

Well dear, it's an Eggplant, and it's actually a kind of berry, and no, I bought it so it could rot in there.

That was my grown husband, not my son.

I bought an eggplant last week because they were there, and I love fried eggplant and zucchini and polenta. The guys won't touch the stuff, and I wouldn't share it if they did. Unfortunately, the zombies at the store had never even heard of polenta, never mind knew where it might be, so me and my eggplant went home to stare at eachother until I could figure out how to do it in.

"Hubba Ghanouj"- this experiment turned out WAAAYY better than the Chikin Pancakes ;)

1 whole regular eggplant, unpeeled

5 cloves garlic (NO LESS)

1 cup chopped fresh spinach

1/4 cup of olive oil

pepper

salt

coat the bottom of your casserole with a generous amount of olive oil, chopped garlic, half the chopped spinach, salt and pepper. Slice the eggplant lengthwise and layer in the dish. Baste the topside of the slices liberally with remaining olive oil, more garlic, salt and pepper, and toss the rest of the spinach on top.

Bake in 450 degree oven for 25 minutes.

Let the whole lot cool down enough to handle it, dump it ALL into a large bowl (or your blender or your food processor), and murder it to death. You want to blend all of the ingredients into a puree.

Add 1 cup of plain yogurt or sour cream.

Cover and refrigerate. The longer it waits, the better the tastes will blend.

you can eat it with flatbread, or tortilla chips, and its ALL good for you!

Really Yummy

Say Hooraaaay! It's a FOOD post!

Sorry, nothing clever to talk about today, also, I had to change the template back- I just couldn't stand not having the dashboard link at the top. I'm wiped out, and the 2 kids I have today are proving to be more work than the 4.5 I had yesterday! Go figure! The weather is kinda crummy, I'm stiff from my workout last night, and all I can think of at the moment is food.

My cholesterol 'issue' has made eggs into a Big Bad No-No, but I loooove eggs, and now I'm craving eggs, and today Imma gonna EAT eggs!

Egg Salad on English Muffins- open faced

• Boil 2-3 eggs for 5 or so minutes (really, I just guess when they're done. I have to get one of those thingys that you stick in the pot and it changes color when the eggs are ready)


• Cool the eggs by leaving them under running water for a bit


• peel the eggs


• now, if you're trying to avoid cholesterol poisoning, you can actually take the yolk out! I left them in today


• slice them into a bowl


• add 2 tbsp mayo/miracle whip/"mayonnaise type dressing"


• 1/2 teaspoon mustard


• handful of chopped green onion


• salt and lots of pepper


• toast and butter english muffin


• squish the eggs and stuff together


• put it on the toast....

total prep time is only 10 minutes, though I really prefer COLD egg salad on hot buttered toast. Doing it all at once means the eggs are still warm, and you might not like that.

Also, it doesn't hurt to boil up 6 or so eggs and keep them in the fridge (good for about 5 days). You can add them to salad, send them in lunches or just snack on them with a little salt shaken on.

mmmmm eggs!

Oh, and keep the eggs covered in the fridge- or your whole fridge will smell like boiled eggs... they taste better than they smell.