I GOT THE PAGE TURNING POST THIS WEEK!
Heh.
And Mr. Lobster, this past weekend I made just the best shrimp dish....got it on Facebook.
Melt a stick of butter of a pan meant for the oven. Add shrimp, uncooked and peeled. Add one packet of Italian Salad dressing seasoning and squeeze the juice of one lemon over top of it all.
I used about a pound of big shrimp fellows....cost about ten bucks....food is so expensive and I don’t get food stamps.
Bake at 350 deg for about 15 minutes.....and good eating.
Listened to Carly Fiorina on This Week....she sounds real good. I did not know she was a cancer survivor....that could be a factor blocking a possible VP nomination.
Sounds yummy!
I made Melanzane sott’Olio ~ Eggplants in Oil.
I have a TON of eggplants this year—they LOVE the hot, humid weather.
Anyway, Melanzane sott’Olio, pickled eggplant preserved in olive oil, is so delicious: here’s how it’s made:
1. Peel the eggplant, cut into 1/4 inch strips.
2. Salt and press for 12 hours.
3. Rinse off salt, grill for 4 minutes each side.
4. Boil half a cup balsamic or red wine vinegar, half a cup olive oil, salt, pepper, sliced fresh garlic, a few oregano and basil leaves.
5. When it comes to a boil, drop in the grilled eggplant and stir. Turn off heat and let sit for 30 minutes.
6. Pour eggplant into jars, squishing it down tightly and top with olive oil so no parts are sticking out.
7. Tastes best when left to sit like this for a week, so they say, but I can’t help but eating some right away, and it is wonderful!
Hmmmm....sounds good. Do you serve it on pasta, or what?
a cancer survivor (Carlyfornia)
Ain't we all.