Head 'Em Up!

and get those gypsy caravans moving. We have a magic carpet or two to find. Today is the day that One World One Heart 2010 begins!

Edited 2/15/2010! We have a winner by the random number generator number 136, Susan Scraps! Congratulations, Susan and please email me with all your information! Thanks!

(From Google photos verhext.com)

I had so much fun last year visiting new to me blogs, meeting new bloggers, making new friends, finding that kindred spirit. That's what One World One Heart is all about and a BIG THANK YOU to the wonderful Lisa for being our hostess for this event. Be sure to visit A Whimsical Bohemian to visit other participants.

Let's get down to business! I have a give-a-way for you. If you win you will receive the following:
Collage Creations: 20 Projects for Embellishing Everyday Objects by Kim Ballor, Barbara Matthiessen and Tracia Williams; Artists Journaling and Sketchbooks: Exploring and Creating Personal Pages by Lynne Perrella; and a light weight shawl. The shawl is knitted with a crochet border in Homespun by Lion Brand yarns, perfect to cuddle up with as you travel on your magic carpet (or gypsy caravan).

The winner will be chosen by random number generator on February 15th and announced the same day. In order to be that winner, be sure you leave a comment on this post. You must have a blog and I must be able to reach you if you are the winner!

Have a wonderful time on your journey!
Joy to You!

Yummmm!

(America's Test Kitchen: Cooking for Two 2009)

We love eggplant. Eggplant everything/anything. But we especially love eggplant parmesan. For us it is comfort food. It can be quite a production to make. I found a great recipe in America's Test Kitchen: Cooking for Two 2009. This recipe scales back the work required and does it all in one skillet. For the two of us, I try to find a nice small eggplant that I cut in 1/4 inch crosswise slices - fitting easily into the skillet.

Eggplant Parmesan

Tomato Sauce

• 1 (14.5 ounce) can whole peeled tomatoes, drained, juice reserved
• 1 tablespoon extra-virgin olive oil
• 1 garlic clove, minced
• 1/4 teaspoon table salt

(I cheat and use a prepared pasta sauce -- garlic and basil.)

Eggplant

• 4 slices white sandwich bread, torn into quarters (I cheat again and use 3-4 cups of Progresso bread crumbs, the no seasoned kind.)
• 1 1/2 ounces Parmesan cheese, grated (about 3/4 cup)
• Table salt and ground black pepper
• 2 large eggs (I use egg beaters)
• 1/2 cup unbleached all-purpose flour
• 1 small globe eggplant (about 12 ounces), sliced into 1/4 inch thick rounds
• 1/2 cup vegetable oil
• 4 ounces mozzarella cheese, shredded (1 cup) (I never seem to have mozzarella in the house and have never used it!)
• 1/4 cup chopped fresh basil (optional)

1. For the Tomato Sauce: (I use a prepared pasta sauce. Cuts some of the time.) Process the tomatoes, olive oil, garlic, and salt together in a food processor until pureed, about 15 seconds. Transfer the mixture to a liquid measuring cup, and add the reserved tomato juice as needed until the sauce measures 1 1/2 cups. (Wash and dry the bowl of the food processor before making the bread crumbs.)

2. For the Eggplant: Adjust an oven rack to the lower-middle position and heat the oven to 425 degrees. Pulse the bread in the food processor to fine, even crumbs, about 15 pulses (you should have about 4 cups). (I use Progresso plain bread crumbs. Again cutting the time.) Transfer the crumbs to a pie plate and stir in 1/2 cup of the Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Beat the eggs in a second pie plate. Combine the flour and 1/2 teaspoon pepper in a large zipper-lock bag. ( I don't salt or pepper anything when I cook, especially using the already prepared pasta sauce.)

3. Place the eggplant slices in the bag of flour, shake the bag to coat the eggplant, then remove the eggplant from the bag and shake off the excess flour. Using tongs, coat the floured eggplant with the egg mixture, allowing the excess to drip off. Coat the eggplant with the bread crumbs, pressing on the crumbs to help them adhere. Lay the breaded slices on a wire rack set over a baking sheet.

4. Heat the oil in a 12-inch ovensafe nonstick skillet over medium-high heat until simmering. Add half the breaded slices to the skillet and cook until well browned on both sides, about 4 minutes, flipping halfway through cooking. Transfer the cooked eggplant to a wire rack and repeat with remaining breaded eggplant.

5. Pour out the oil and wipe the skillet with a wad of paper towels. Spread 1 cup of the tomato sauce over the bottom of the skillet. Layer the eggplant slices evenly into the skillet, overlapping them slightly. Dollop (I pour pasta sauce until I'm happy) the remaining 1/2 cup sauce onto eggplant and sprinkle with remaining 1/4 cup Parmesan and mozzarella, leaving the outer 1 inch of the eggplant slices clean.

6. Transfer the skillet to the oven and bake until bubbling and the cheese is browned, 13 to 15 minutes. Let the eggplant cool for 5 minutes, then sprinkle with the basil (if using) and serve.

I know this sounds like a lot of work, but it's worth it! I've made this recipe so many times, that I know how much flour, bread crumbs, eggs to use for the slices of eggplant that I have. We get two meals from this recipe (along with a nice side salad). I hope you enjoy it as much as we do.

***

We enjoyed the eggplant parmesan today. Mr. Dragon has completed his six weeks of pre-op chemotherapy and radiation therapy. He had a rough stretch that we now think was caused by a stomach virus. Now we work on building him back up -- working on stamina -- for the surgery (early March). Once again, thanks to all of you for your good wishes, prayers, vibes, juju, white light, etc. We appreciate it and it works!

Camera Critters

Misty is the hostess for Camera Critters.
Be sure you drop by to visit.

A couple of shots of a ring tailed lemur at the Houston Zoo.

Lemurs are primates found only on the African island of Madagascar and some tiny neighboring islands. Madagascar is home to many amazing animals found nowhere else on Earth. The Ring-tailed lemur, Lemur catta, is one of twenty-two species of lemurs. They share a common ancestry with Africa's monkeys and apes, but were isolated from those species probably 50 million years ago when Madagascar separated from the African continent.

The word Lemur comes from old Latin, and refers to ghosts or spirits. The staring eyes, haunting sounds, and nocturnal ways of the lemur inspired early observers to think of them as ghosts or forest spirits.

Ring-tailed lemurs are unmistakable because of their long, vividly striped, black-and-white tail. They are familiar residents of many zoos.

Lemurs use their hands and feet to move nimbly through the trees, but cannot grip with their tails as some of their primate cousins do. Ring-tailed lemurs also spend a lot of time on the ground, which is unusual among lemur species. They forage for fruit, which makes up the greater part of their diet, but also eat leaves, flowers, tree bark, and sap.

Ring-tailed lemurs have powerful scent glands and use their unique odor as a communication tool and even as a kind of weapon. Lemurs mark their territory by scent, serving notice of their presence to all who can smell. During mating season, male lemurs battle for dominance by trying to out stink each other. They cover their long tails with smelly secretions and wave them in the air to determine which animal is more powerful.

Ring-tailed lemurs live in groups known as troops. These groups may include 6 to 30 animals, but average about 17. Both sexes live in troops, but a dominant female presides over all.

Ring-tailed lemurs are endangered, largely because the sparse, dry forests they love are quickly vanishing.

Happy Saturday!
Joy to You!

Postcard Friendship Friday/Naughty Puss

Our wonderful postmistress, Marie, is the hostess for Postcard Friendship Friday.

Marie posted a wonderful postcard of a little girl with a pig.
(Pigs fly!)

I didn't have a postcard with a pig but I did have one of a little girl and a cat.
(I'm a big fan of cats, as you know.)




This postcard is from The Cat Postcard Book: A celebration of cats with
30 full color portraits to mail, share, and cherish.

The back of the card reads:
The Cat Postcard Book, copyright 1987 by Running Press Book Publishers

Naughty Puss!, 19th century (American).
Advertising trade card for Jayne's Tonic Vermifuge,
a cough remedy.
Northampton Historical Society, Northampton, Massachusetts.

Looks to me like it should be an ad for something like Bactine!

Wordless Wednesday

(Artwork by Susan Winget)