Maybe the type of eggplant? This was sold as “Italian” eggplant, longer and skinnier. The last time I used standard globe eggplant.
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You can salvage the leftovers by microwaving, probably. When I bake eggplant I usually pre steam it in the microwave just to cut down on the crazy bake time. Sometimes it seems to take forever!
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Good idea. I’ll try that, and if it doesn’t work I’ll just simmer them into a spaghetti sauce.
There are some real gems in there! Lets us know which ones he (you) make (s) and how they turn out! Yum!
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Many Asian recipes call for criss-cross cutting lengths or chunks, both for faster cooking and to cut through some of those fibers.
Some call for microwaving before frying or roasting, both for speed and to reduce the oil required.
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I have chives and that’s going to be it for awhile. The sorrel comes up about the time the rhubarb starts shooting up, but that’ll be in a month or so. Rocky Mountain West garden.
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It looks like spring is late everywhere. It usually starts warming up in Ottawa in February - not like spring but enough to make the snow melt. We usually get one last snow storm in March then it’s over. But we had two big snow storms in February then a few more snow falls since then. I am weary of winter 
but I think a lot of us are. The farm I get my CSA veggies from starts their plants in a greenhouse and they posted a picture on Facebook last week of some raspberries they’ve planted. Only two months until the CSA season starts. I hope the snow has melted by then…
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I did see it, and loved it!
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Both of you are beautiful and romantic in your coordinating finery! Congratulations again!
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I was joyous today driving through our nabe and seeing the first few croci and daffodils pop up, as well as discovering a few shy green buds on the otherwise bare trees…
Unfortunately, after 2 days of warmth we’re in for a cold spell again. Over it 
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Contributing some special, surprising Amuse- Bouche to my son’s family dinner tonight!
My take on NYC’s Michelin 2*, The Modern - ’ Eggs on Eggs on Eggs '!
" Deviled Eggs topped with Soy marinated Alaska Copper River Ikura and Siberian Royal Samur Sturgeon Caviar "
Taste heavenly good and down-to-earth easy to make!
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(https://static.xx.fbcdn.net/images/emoji.php/v9/tfc/1/16/1f44d.png)
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Thanks. I haven’t run into trouble cooking the thinner and/or smaller varieties of eggplant. At least not so far. Only the bigger types, usually sold in the grocery store as Italian eggplant, sometimes have not cooked as readily as I expect.
Last of the Shepard’s pie from the freezer with roasted potatoes, carrots, broccoli and onions. Obligatory HP squirted on top. This was way better the second time around, it actually, sort of looked like Shepard’s pie and not a pile of vomit.
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Awwww!
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Thank you very much 
That is very kind of you.
Merci, stunning, both of you.
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Thank you
oh, PedroPero…
Tonight I made Alison Roman’s tomato-poached cod with chili oil and herbs, cacio e pepe Lacinato kale salad, and sauteed asparagus. The stewy fish was served over leftover bulgar rice pilaf from the freezer. I thought it was pretty tasty; not sure what the hubs thought is he didn’t say much. (He did eat a ton of kale salad though.)
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