If I wasn't afraid that I would, in my ridiculously overtired state, accidentally cut off a finger, I would certainly be cooking. But I had trouble keeping my eyes open while I drove home. Truly, operating big machinery or slicing and dicing with a santoku knife should never be done when one is not completely alert. Maybe later, maybe tomorrow. I have weekend duty tomorrow, so I will surely be awake for that. I hope.
I saw this on the Facebook page of one of my high school friends, and while I'm sure it is "going around", it was too funny not to post over here as well.
Oh dearie me ... well, it is a good three hours later, I've had a lovely nap, and I'm less inclined to start cooking now than ever. I also woke up having completely changed my idea of what to do with the chicken and eggplant ... it was going to be Greek, now it's not going to be Greek. Good thing I was too tired to stop at Publix on the way home to pick up a chunk of kefalotiri.
I want to do something different with the eggplant, so I left the chicken in limbo (not, however, the same Limbo which is a stop on Osama bin Laden's tour of Hell) and tried combining the eggplant with some blue crab claw meat I picked up earlier in the week. I found something as totally different from the Mediterranean flavors of tomato, garlic, and oregano as I could imagine - it involves curry and coconut milk - and is certainly worth considering. I would still make the eggplant into oven-fried slices, but then, instead of topping them with a tomato based sauce and cheese, I would finish them with the curry crab recipe.
Sounds good, but now what do I do with the chicken? Back to chicken parm, that's a plan ....
.... and later, much later, our heroine awakes only to discover she has a shelter hearing in Orlando. Zoom zoom. But it's all good, and it led to a nice early trip to Publix, and now I am ready to organize my kitchen and my cooking. Here's my plan for the weekend, although I make no promises regarding substantial compliance with this list:
Oven fried eggplant slices topped with curried crab and shrimp sauce
Turnip Greens
Sheryl's Easy Potato Salad and My Version (not better, just different)
Chicken Parmesan over Manicotti
Grape tomatoes, mushrooms and pesto
Peach bread (no, I haven't forgotten the peach bread)
Having cleaned out my refrigerator, frozen the good stuff and tossed the bad, I am ready to refill it with cooked goodies.
So I couldn't find my zante currents for the curry anywhere in my pantry closet ... finally found them, along with raisins, craisins, dried blueberries, dried cherries, 52 kinds of mustard, every kind of bread crumb known to man, three different types of peanut butter, canned fruit, canned beans, dried beans, enough salad dressing to float a boat, pastas, pasta sauces, cookies, barbecue sauces, six kinds of flour ... you get the idea. There is a certain level of disorganization which I find disturbing. Maybe it's time to move ... the walls need painting also.
In the meantime, I got my groove back and have been cooking since this morning. The oven fried eggplant recipe actually works, the curried crab and shrimp sauce is very tasty indeed, and the turnip greens are still cooking. The hallmark of a good southern vegetable is being cooked for at least a couple of hours. Trust me, it is well worth it. There's other stuff on the stove as well, so please stop on by the recipe blog a little later today. I hope you find something you'd like to cook, and if you do, let me know if you enjoyed it. Despite my occasional ranting tangents, this is still a cooking blog.
Cook like there's nobody watching, and eat like it's heaven on earth.
.... and later, much later, our heroine awakes only to discover she has a shelter hearing in Orlando. Zoom zoom. But it's all good, and it led to a nice early trip to Publix, and now I am ready to organize my kitchen and my cooking. Here's my plan for the weekend, although I make no promises regarding substantial compliance with this list:
Oven fried eggplant slices topped with curried crab and shrimp sauce
Turnip Greens
Sheryl's Easy Potato Salad and My Version (not better, just different)
Chicken Parmesan over Manicotti
Grape tomatoes, mushrooms and pesto
Peach bread (no, I haven't forgotten the peach bread)
Having cleaned out my refrigerator, frozen the good stuff and tossed the bad, I am ready to refill it with cooked goodies.
The pantry closet from the Fourth Circle of Hell
So I couldn't find my zante currents for the curry anywhere in my pantry closet ... finally found them, along with raisins, craisins, dried blueberries, dried cherries, 52 kinds of mustard, every kind of bread crumb known to man, three different types of peanut butter, canned fruit, canned beans, dried beans, enough salad dressing to float a boat, pastas, pasta sauces, cookies, barbecue sauces, six kinds of flour ... you get the idea. There is a certain level of disorganization which I find disturbing. Maybe it's time to move ... the walls need painting also.
In the meantime, I got my groove back and have been cooking since this morning. The oven fried eggplant recipe actually works, the curried crab and shrimp sauce is very tasty indeed, and the turnip greens are still cooking. The hallmark of a good southern vegetable is being cooked for at least a couple of hours. Trust me, it is well worth it. There's other stuff on the stove as well, so please stop on by the recipe blog a little later today. I hope you find something you'd like to cook, and if you do, let me know if you enjoyed it. Despite my occasional ranting tangents, this is still a cooking blog.
Cook like there's nobody watching, and eat like it's heaven on earth.
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