Another grey day here in Nashville. Blergh! (<– Which I now say all the time thanks to 30 Rock.)
I slept in a little bit and made it out for four easy miles. Is it too late for Christmas lights? I think so. We’re halfway through January, people!
BUT it’s never too early for Chocolate. Fun fact: There is a fancy chocolate factory only a couple of miles from our house! I ran by and admired the magical churn of butter, sugar, and cocoa.
I really zoned out on this run and it was over before I knew it. Sometimes solo runs seem to drag on forever, and sometimes they fly by! I guess it just depends on where my mind is at in the morning. Anyone else with me?
Speaking of getting in the zone, on Sunday I went into chef mode to make one of my all-time favorite recipes: Cook’s Illustrated’s baked eggplant parmesan! I have the Cook’s Illustrated cook book (which everyone should have!) but you can cheat and use the re-published recipe here.
This recipe is NOT for a weeknight because it takes forever to carefully tend to the eggplant. And if you are a blogger, it will take another 5 minutes to try and figure out how to make a messy red and white cheese blob look somewhat attractive for photos.
First you dry the eggplant slices in salt for at least 30 minutes first (I did mine overnight), then coat them in flour, egg, and breadcrumbs. Then you toast them for a half hour solo in the oven to really crisp them up before layering them with homemade sauce (I follow my own recipe, not Cook’s Illustrated’s), parmesan, and mozzerella. Then you put the whole shebang back into the oven. It’s a labor of love.
We served ours with simple steamed broccoli on the side. Hit the spot!
Off to do the work thing and then I’m basically saying it’s the weekend. Right?
- Any other Cook’s Illustrated fans out there? What’s your favorite recipe?
- Solo runs = boring or not?
- Chocolate: white, milk, or dark?!