June 29th, 2007

Mama Deb

While the eggplant is kashering...*

I didn't see Studio 60 last night - just forgot it existed, which was a tad premature, but only a tad. Fortunately, ABC has streaming video, so I watched it this morning.

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*The best way to cook eggplant is to salt it heavily to let the bitter liquids drain. Which is similar to how one draws the blood out of meat - or kashers it.
Mama Deb

Cooking update

Meatloaf is in the oven
Ratatouille (side dish for the meatloaf) is fully cooked and just sitting on the stove.
Eggs for tomorrow's salad have been steamed and are now in the fridge cooling. (website where I got the instructions suggested putting a bowl of water in the freezer before starting the cooking process. It worked nicely, but I added a couple of ice cubes, too.)

Kugel is precooked. Salad will be assembled completely tomorrow (Italian salad greens, red onion, red pepper, cherry tomatoes, quartered hb eggs, sliced almonds, rye croutons and bac-os served with 1000 Island salad dressing).

All I need to do is set the lights, get the foods for tonight in a state to wait for dinner, and make the coffee. And I have two more hours to go.

*Relaxes with cup of coffee*