Alibelle... you're too far and yet too close to work.

Well. I happen to have just typed out the recipe for someone. Let me grab it from my email.

One to one and 1/4 pound eggplant.
- Cut into short strips, salt, and drain in colander for a half hour or so.
- Rinse and pat dry. Toss w/ 1 tbsp oil and spread on cookie sheet.
- Broil, turning once, until browned, about 12 minutes. Take out and set aside.

Yellow pepper
Orange pepper
2 onions
2 cloves garlic minced
2 saffron threads (I skipped this part)

-Cut all into largish chunks
- Heat 1 tbsp oil. Sautee the above until onions are slightly browned, about 10 min.
- Add 2 tbsp tomato paste and 1/4 cup water, stir until about absorbed.

Add:
Eggplant
1 can diced tomatoes or about 4 romas, chopped
1 can chickpeas
1/4 c. chopped parsley
2 tbsp chopped fresh basil
2 tsp chopped fresh thyme
1 tsp salt (I used a bit less than that)
1 1/2 cups water

Simmer for about 20 minutes or so partially covered until everything is tender.

I serve it with brown rice and it is, as noted before and probably again, fabuloso.

Leave and come here, right, ita?

Umm, ummm, sorry?

apologies for semi-x-post

Also, Natterinos--now that LJ is [slowly] going up, I'm re-examining my f-list. I have a feeling that there are some Buffistas with LJ's that I don't know but with whom I'm friendly. If we haven't friended each other and you wouldn't mind another little blonde tagalong on your list, feel free to email me [profile addy good] with your username and I'll send mine back as well.

Hey...

Do any of you have a kick-ass recipe for oatmeal chocolate chip cookies?

Plei, I do. I wouldn't be able to email it until tomorrow though. Too late?

I know the feeling. It was a glorious moment of tauntage, though, wasn't it?

Relish in that.

It was. It really was. It will be a moment that will go down in history, and yet, for future generations, they just won't understand the impact it really had. The whole world felt it, really, and it hasn't been the same since. Ahh. Man. Times were more innocent back then, weren't they?

Alibelle... you're too far and yet too close to work.

That is so unfair.

Umm, ummm, sorry?

Don't be sorry! Be visit-y. And stuff. I will let you punch stuff. And kick things. And make fun of stuff.

Brenda and her stew are cute, too.

Plei, I do. I wouldn't be able to email it until tomorrow though. Too late?

We probably won't have the kitchen cleaned until tomorrow, so tomorrow is fine.

For a day where we got up early, it's been really less than productive.

Perfect. It's my great-gram's recipe. Le Yum.

Signed,
Cannot Cook for Shit, But Loves Baking

Plei:

1/2 c. margargine
1/2 c. butter
1 c dark brown sugar
1 c granulated sugar
2 eggs lightly beaten
2 tbls milk
2 tsp vanilla extract
2 c all purpose flower
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 c quick cooking oats
12 oz semisweet chips
1 c coarsely chopped walnuts.

1. cream margarine, butter, and both sugars. Add eggs, milk, vanilla and beat until blended.

2.sift flower, baking powder, baking soda, and salt together then add to butter mixture. Stir until just blended. Stir in oats. Fold in chocolate and nuts.

3. refigerate dough for 1 hour.

Preheat oven to 350F drop dough on greased cookie sheets. Flatten slightly every two inches apart. Bake until edges brown, 8-10 minutes.