Hopefully not this mouse, just seen again under the sink when I reached to get a new sponge. Mouse had eaten major hunks of yesterday's new sponge, as well as some aluminum foil, passing by an open box of Trader Joe's crackers. No accounting for taste.
But we really are having company for a hike and dinner, and when you spend so much time semi-solitary, as we do, it seems like a BIG DEAL! Plus the recipes got thrown out the window when we found that Catherine's a vegetarian and wheat intolerant. No lasagna for us... we had that last night, and the night before, and it's just as well they're not getting that!
So it's going to be:
- Pioneer Woman's Shrimp (cooked twice now and like it)
- My eggplant dish- thin slices with a tomato/garlic/olive oil paste top, roasted. Usually delicious but not always reliable.
- Cornbread from a special mix for the no wheaters.
- simple salad
- rice pudding- I just made this one. The recipe, from a NY Fire Dept. Cookbook, says it feeds ten. Ten what? Ten mice? I split the recipe and ended up with some pudding that tastes good on the spoon and is about one big cereal bowl size-- so we'll hope the rest of the dinner fills them up. By the way, rice pudding is incredibly tedious to cook. You have to stand at the stove stirring for 50 plus minutes, at least at this altitude.
Fortunately I'm reading a great book, Death Valley in '49: The Autobiography of a Pioneer.
I'd read it once before, but then it was a loaned copy, from someone who didn't really want to loan it, (a friend's husband), and I was amazed to find it on Amazon because I'd thought about it a lot and didn't know what it was called. If you don't enjoy Western history, you wouldn't like this, but if you do it's amazing.
Greta, here's a video snippet for you. I found a whole lovely video of this rat in this house half a year ago, but looking for it today I couldn't find it anywhere on youtube.
Sally G, the eggplant recipe: eggplant crisps (I made it up)
Slice an eggplant thinly, maybe 1/3" and put garlic salt on both sides. Place between paper towels with something heavy over it for 1/2 hour at least. This pulls out the moisture.
Preheat oven to 350. In blender make a paste of Parmesan, olive oil, a clove of garlic, some of those tasty small tomatoes that aren't cherry tomatoes, and chives or basil. If it tastes good smeared on a cracker, it's good.
Lightly oil a cookie sheet right before cooking. Place slices on the sheet with a thin layer of the topping. Don't do this in advance or the eggplant will soak up the oil and get soggy. Eggplant is fussy. Cook for about a half hour, should be bubbly on top but not burned, and if you're lucky they'll be crispy. Still can't figure out why sometimes they aren't crispy, but they're always tasty.