Comments(0) *dusts off blog* I’m back, with a new dSLR. :D
From The Traveler’s Lunchbox,
· Catalan Chickpeas with Tomatoes and Almonds
· Pasta with Fresh Tomato-Avocado Sauce
I didn’t make these quite so perfect, but the flavor still came out well, so I guess that’s what counts. I’m going to add in comments to Melissa’s original recipe based on my experiences making these.
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I’m back in my apartment at school, which means my own kitchen, fridge, and pantry again. I share with two other girls, but hey, I’m a college kid! I know how to share living space.I bought large eggplants the other day as they didn’t have baby ones. (I prefer baby eggplant while making 烧茄子 (shao qie zi). I haven’t a clue what the English name is.) But then! They had baby ones when I went to Geagle two days ago, so hah, couldn’t resist and bought them. So what do I do with all this eggplant? Luckily, I’ve been browsing Tastespotting (god I love that site), so I came across the recipe for Eggplant Parmesan Stackers.
Due to limited time, energy, and patience, lack of materials, and general all-around laziness, I didn’t make it exactly as the original recipe details. Mine follows behind the skip.