AKA Abraham Bacoln


squashes and peppers and eggplants oh my
August 14, 2007, 7:33 pm
Filed under: tidbit

I went to Erich Ottem’s wedding this weekend and finally got to meet his new wife, Mary Martin. She’s just as intensely funderful as I expected her to be. The ceremony was touching, the friendship of all the attendees was rich and permeated every facet of our day(s), and much time was spent lounging on quilts on the lawn by the lake, eating roast pig and other delicious comfort foods. It was borderline magical. No, it was magical.

And that’s all I have to say about that.

In food news, I want to give special thanks to Angie for supplying me with some great fresh veggies. I’ve just finished up a dinner that was all her fault. I took a few pictures but my foodphotomojo was not with me tonight, and for that I apologize.

What I made is nothing fancy yet it has satisfied me completely. I diced up 1/2 of a Vidalia onion (that’s a sweet onion for all you yanks) and a clove of garlic and left those to sautee on low heat in some olive oil while I thin-sliced the yellow squash that Angie was kind enough to leave with me. Once I got all that cooked up soft I threw in a pinch of salt, pinch of sugar, and a splash of balsamic vinegar, just barely enough to taste. Off the heat I gave it some Sriracha, black pepper (do I even have to say fresh-ground? I don’t, right?), and finely-chopped mint basil from my basil garden. I think that the reason I couldn’t take any pictures right tonight is I used all my braintivity on the recipe, ’cause MAN did all those flavors ever add up just perfectly. On the side – in case things got a bit hot with the Sriracha – I had a plate of raw green bell peppers, again from Angie. I think if it wouldn’t mess me up beyond repair inside I could live on raw green bell peppers.

My mouth is still singing with the love of this dinner. I would have invited you over but there wasn’t much squash.

Tune in tomorrow when I try to replicate the Spanish recipe of thin-sliced eggplant (yes, from Angie), battered and fried near-crispy and just barely kissed (I’m tired of saying drizzled) with cane syrup. It was hands-down my favorite item in the tapas bars. Mmmmm.

Alright, I’ve work to do that isn’t talking to you, so goodnight!


1 Comment so far
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glad you enjoyed it! the squash in my garden has surrendered to the heat. the eggplant is still producing, so let me know if you need/want more if you are able to replicate the Spanish recipe!

Comment by Angie




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