And I’ve never had it for dessert, only savory 
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If that happens again, you can also make pancakes. Add a tiny bit of cornstarch or rice flour or regular flour if you need.
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Ha! My advice is to keep it that way.
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That’s vying for a Pantone color of the year!
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Some recipes:
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Cookbook of the Month / Quarter nominations are underway.
Come join in to choose the books for next quarter:
Voting time for Cookbooks of the Quarter!
The first selection (by popular nomination) was Julia Turshen.
We are voting for the second selection, for which there was a tie between Maangchi and Meera Sodha.
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ORZO WITH CHILE-SPIKED EGGPLANT — Indian Cooking Unfolded, p. 271
I made this almost entirely as written, with just a few minor deviations. The first was to salt the eggplant (which is cut in 1/4” cubes); I just used the 1.5 tsp kosher (DC) salt listed in the ingredients and didn’t add any more to the dish while it was cooking. The second was to mix everything together, instead serving the eggplant over the orzo, because I thought would both taste better and be work better for the multiple meals it will give me. The third was reducing the orzo from 8 to 6 oz, to make it more equally vegetables and carbs. The final was to add a can of chickpeas (drained and lightly roasted, as I prefer the texture) for protein. Otherwise, it’s made by softening aromatics (red onion, though mine was small so I added some yellow, garlic, ginger, and Serrano chiles) that have been minced fine in the FP, adding a seasoning blend from the book or Madras curry powder (which I used) and canned diced tomatoes, adding the eggplant and cooking till tender. At this point, it was pretty thick, so when added the orzo and chickpeas, I also stirred in some of the cooking water from the orzo to loosen it. I also added a big handful of roughly chopped cilantro for a little color and freshness.
This makes for a hearty and satisfying meal. It has a lot of well-developed flavor for something relatively straightforward (the food processor and prepared curry powder moved things along, so the longest part of prep was cutting the eggplant), and a fair amount of heat. My Serranos were large so I used one fewer in this and in the raita. Even without the addition of chickpeas, this recipe makes a generous amount for four servings, and I’ll get a few more lunches from it, maybe a serving for the freezer when I’ve run through the raita.
LADY FINGER RAITA — Indian Cooking Unfolded, p. 109
I was intrigued by the idea of raita with okra. The okra is sliced in 1/4-inch rounds and cooked in oil in a hot skillet with minced Serrano chiles and a wee bit turmeric until it’s seared and slightly blackened on the cut faces (which RI says ensures against sliminess), then stirred into salted yogurt, along with chopped cilantro.
This was flavorful, with the Serrano providing more piquancy than real heat, so it made a good foil to the much spicier eggplant and orzo. The yogurt somewhat masks the flavor of the okra, however. (It wasn’t freshly made when I snapped the photo, and stirring the separated oil back in gave it its yellowish tinge.)
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