Planters Brittle Nut Medley
3 tablespoons is 150 calories? This will be the death of me.
Butters Sick Again
Woke up and Butters sprayed blood all over the house!!! In the living room, the sun room, the office, the dining room… the bathroom…. Throw up also next to his disastrous litter box. I took him into the vet and they didn’t know what was wrong with him. Gave him some probiotics – “good bacteria” to help his stomach. Other than that they just told us to watch him and see if it continues.
Nike Shox (sux)
New shoes. Havent owned a pair of Nikes since high school jump rope team when we all got the same kind of shoes. They are nice but a little on the big side in the heel. I have come to the conclusion (after a week of wearing them) that they are causing my knee joints to be sore! So I have to stop wearing them. How sad. I am ALWATS getting the wrong size shoe — too big – too small, etc. I need to be more careful when BEFORE buying them to make sure they are the right size! I think i just have a “get it and be done with it” attitude with shoes. Really not a good idea… (like 5 pairs of shoes later and sore knee joints!!).
Two New Suits
Jeff bought two new suits from Mens Wearhouse today – a taupe one and a gray one. Fancy.
Company + Wine + Cupcakes
Kyle and Bonnie came over to visit our house for the first time. We had some dinner and played a brutal (as in Jeff and I brutally lost) game of Cranium Wow. I snapped this photo very prematurely so its very candid shot — we were enjoying the Ventana dessert wine they brought and eating sprinkled cupcakes leftover from Charlie’s birthday.
Eggplant Parmesean
Took a night off from the gym — Jeff said it’s been “months!!!” (not true). Did a good wife deed and cooked a dinner from scratch – Eggplant Parmesean!
INGREDIENTS
Eggplant
2 pounds globe eggplant (2 medium eggplants), cut crosswise into 1/4-inch-thick rounds
1 tablespoon kosher salt
8 slices high-quality white bread (about 8 ounces), torn into quarters
1 cup grated Parmesan cheese (about 2 ounces)
1 cup unbleached all-purpose flour
4 large eggs
6 tablespoons vegetable oil
Tomato Sauce
3 cans (14 1/2 ounces each) diced tomatoes
2 tablespoons extra-virgin olive oil
4 medium cloves garlic , minced or pressed through garlic press (about 1 generous tablespoon)
1/4 teaspoon red pepper flakes
1/2 cup fresh basil leaves chopped
8 ounces whole milk mozzarella or part-skim mozzarella, shredded (2 cups)
1/2 cup grated Parmesan cheese (about 1 ounce)
10 fresh basil leaves torn, for garnish
INSTRUCTIONS
1. FOR THE EGGPLANT: Toss half of eggplant slices and 1 1/2 teaspoons kosher salt in large bowl until combined; transfer salted eggplant to large colander set over bowl. Repeat with remaining eggplant and kosher salt, placing second batch in colander on top of first. Let stand until eggplant releases about 2 tablespoons liquid, 30 to 45 minutes. Arrange eggplant slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible, then wipe off excess salt.
2. While eggplant is draining, adjust oven racks to upper- and lower-middle positions, place rimmed baking sheet on each rack, and heat oven to 425 degrees. Pulse bread in food processor to fine, even crumbs, about fifteen 1-second pulses (you should have about 4 cups). Transfer crumbs to pie plate and stir in 1 cup Parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper; set aside. Wipe out bowl (do not wash) and set aside.
3. Combine flour and 1 teaspoon pepper in large zipper-lock bag; shake to combine. Beat eggs in second pie plate. Place 8 to 10 eggplant slices in bag with flour; seal bag and shake to coat eggplant. Remove eggplant slices, shaking off excess flour, dip in eggs, let excess egg run off, then coat evenly with bread crumb mixture; set breaded slices on wire rack set over baking sheet. Repeat with remaining eggplant.
4. Remove preheated baking sheets from oven; add 3 tablespoons oil to each sheet, tilting to coat evenly with oil. Place half of breaded eggplant on each sheet in single layer; bake until eggplant is well browned and crisp, about 30 minutes, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with wide spatula after 20 minutes. Do not turn off oven.
5. FOR THE SAUCE: While eggplant bakes, process 2 cans diced tomatoes in food processor until almost smooth, about 5 seconds. Heat olive oil, garlic, and red pepper flakes in large heavy-bottomed saucepan over medium-high heat, stirring occasionally, until fragrant and garlic is light golden, about 3 minutes; stir in processed and remaining can of diced tomatoes. Bring sauce to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes (you should have about 4 cups). Stir in basil and season to taste with salt and pepper.
6. TO ASSEMBLE: Spread 1 cup tomato sauce in bottom of 13 by 9-inch baking dish. Layer in half of eggplant slices, overlapping slices to fit; distribute 1 cup sauce over eggplant; sprinkle with half of mozzarella. Layer in remaining eggplant and dot with 1 cup sauce, leaving majority of eggplant exposed so it will remain crisp; sprinkle with 1/4 cup Parmesan and remaining mozzarella. Bake until bubbling and cheese is browned, 13 to 15 minutes. Cool 10 minutes; scatter basil over top, and serve, passing remaining tomato sauce separately.
New PS3
Jeff’s computer broke (the cleaner must have done it) so he self-medicated with a new PlayStation 3. On the screen – bloodiness of “Call of Duty: Modern Warfare”
Tobacco Shag
Sounds gross cuz it is. But this is Jeff’s method of quitting smoking……
The Office
Here is my workstation and bookshelf that i organized this past Sunday. I put the printer on the shelf to free up some desk space – like it much better this way. Other half of the office is a workout room! I have some mirrors laying against the wall but do want to get some full-length ones…. eventually. Gotta love the wallpaper! That’s coming down… eventually. Haha!
iPod Nano
Bought an iPod Nano (8GB) from Costco yesterday for $139. This is my second iPod Nano, i bought a first generation one back in the day and that stopped working a while ago. I am a little disappointed because i realized that is the one i bought is the smaller capacity (same as my last iPod), but i guess it should be ok because i am only using it for group exercise music so i can make custom mixes without burning CDs! I used it in step class today and it went well, just had to turn the volume ALL the way up on my iPod. Today my TKB class was officially “cancelled” until next year, and of course 4 people show up to class! FML. Hoping to find more opportunities to teach elsewhere.