Cookin' With The Canteen Presents: Fresh Recipes Of Spring

Canteen Crew

[BIGLOOK]

Aloha Publius!

We never forget good times do we...it's in our nature, it's our bond.

[ZirconEncrustedTweezers]

I’m afraid it did. Both the skillet and the spatula are still usable, though.

[luvie]

Sounds awesome, Big Guy!

[TASMANIANRED]

LOL.. I think we are dealing with one of the differences between men and women.

Men are much more visceral..

[luvie]

I wish she could come, too. :(

....and Allegra.....

...and Trussell.....

[TASMANIANRED]

Mmmm. Eggplant is our friend.

[MS.BEHAVIN]

Is Eaker alright?
has he been ill?
*worried*

[MS.BEHAVIN]

Very well said Sis, and sadly true!

[MS.BEHAVIN]

*sniff*

[TASMANIANRED]

I think you are right.

Lady yesterday was convinced she was poisoned with fluoride in the water..

Funny thing she was drinking 4 liters of water a day.

It was likely water intoxication.. I referred he back to her doctor and told her to cut back on the fluids.

[BIGLOOK]

Aloha West Texas Rose!

I went to a Bar B Que while at San Angelo. It was awesome too.....Texas Style!

So, what's the secret to stuffed armadillo?

[ZirconEncrustedTweezers]

My first time eating eggplant was during an event at a winery my wife (who at that time was still my girlfriend) and I were attending. One of the tables had small sample-sized portions of ratatouille; I’d heard of the dish but had never tried it. I picked up a cup, making smart comments to the effect of “I hope this one doesn’t have too much rat in it!”

After I’d tried it, Mrs. Tweeze asks me, “So, did you like it?”

“Yes,” I answered (and I did like it; I wasn’t simply being polite).

“You know what’s in it?” she asks. She then mentioned to me that one of the main ingredients in ratatouille is eggplant.

I’ve eaten quite a few other eggplant dishes since then.

[MS.BEHAVIN]

That sounds heavenly!!!
Mmmmmmmm!!!

[TASMANIANRED]

Little black mark won’t affect the utility.. The more time passes the less it matters.

[Publius]

One of my favorite recipes with eggplant.

RATATOUILLE

1 large eggplant
2 large onions
2 cloves garlic
2 green bell peppers
2 zucchini
2 medium tomatoes
1/4 cup olive oil
1/2 tsp thyme
bay leaf
salt
pepper

Cut the eggplant into thick slices, then small pieces. Sprinkle with salt, and let stand for 30 minutes. Rinse and pat dry on paper towels.

Cut the onions into rings. Cut the peppers into strips. Cut the zucchini into rings. Cut the tomatoes into wedges.

Heat the oil in a Dutch oven. Saute the onions and garlic for 2 minutes, green pepper for 2 minutes, eggplant for 3 minutes, and zucchini for 3 minutes. Add the tomatoes and spices.

Stir frequently, and cut the tomatoes to help them give up their liquid. Simmer uncovered for 40 minutes.

[ZirconEncrustedTweezers]

I’m sure that skillet will serve us well for years to come. And for what it cost, it better! :)

[luvie]

It seems that people freak out so easily any more without
checking to see what the problem might be on their own.

Guess it’s just easier to call someone else, even with
a trivial problem.

Or maybe I don’t worry enough. LOL!

[TASMANIANRED]

Eggplant is endlessly adaptable...It lends itself to many combinations .

[TASMANIANRED]

One of my favorites.

[AZamericonnie]

LOL....yes...that’s a quiche Ma...but I’ll take mine without the plastic.:)

Thank goodness for smoke detectors!

Mine goes off when I make toast!