A distinct difference between eggplant and zucchini. I saw this display today in Ohio and was reminded of my blog title blunder from the other day. Zucchini in the Coffee Aisle- NOT
Vegetable Ratatouille Moussaka by Chef Sam
Last week’s cooking class by Chef Sam.
He makes the most delicious dishes. In addition to the oven roasted vegetables he prepared a fresh tomato sauce and a béchamel sauce and added Parmesan cheese then baked hot 45 minutes with shredded mozzarella on top.
I was watching and missed photographing a few steps. Stay tuned for this week’s class with a complete photographic essay.
Bruschetta toasted with sundried tomatoes and butter on a sliced Sourdough loaf was served alongside the main dish.
You might have seen Chef Sam on the blog in May making Lentil cheeseburgers and Caesar salad https://rutheh.com/2019/05/16/chef-sam-cooks/
Aubergine Yarn Color in Two Lights
Aubergine yarn in two light- a great color name, isn’t it?
A friend gave me a sweater’s worth of Harrisville Designs Highland Yarn. Wooly warmth for next winter! I never worked with it before and it is nice to wind and knit. I’d like to finish it before summer’s full heat kicks in.
I used my iPhone to document progress of the sweater (pattern is Larch by Pam Allen, available on Ravelry).
I snapped the front, then the back. Ooops, the flash went off in the second shot.
Sweater in two lights
Electronic Flash below –
some of you will want to pick off the little fuzzy lint in the photo There’s a bit of vegetative matter in this wonderful yarn
Watch this two minute video to see how wool is milled and spun into yarn – Harrisville, New Hampshire.
A Day in the Life of an American Woolen Mill
From their website-
“Highland is one of our flagship yarns, available in 64 tweedy, heathered, woolen spun colors. This yarn is perfect for a cozy New England sweater, or a favorite pair of mitts. The yarn was engineered to wear better and better with every wash. Don’t let the crunch fool you. After 10 years of constant wear, you’ll know why we spun it this way.”
Eggplant Still Life
Three varieties. White. Striated and regular. They are going to be roasted at 500 degrees for 45 minutes. The insides scraped out after they cool. Four pounds worth. Then the oven reduced to 350 and the flesh mixed with 2 eggs, 8 0unces of feta cheese and one cup of grated Gruyere, 5 T of sunflower oil and a bit more for the baking dish. 4 T of matzoh meal. Mix together and bake for an hour. Drizzle top with a bit of the oil. The recipe from the New York Times Food column by Molly O’Neill March 30. 1997, Almodrotoe de Berengena (Turkish Eggplant Flan)