I have a new favorite food combo: roasted eggplant and Ranch dressing.
Thereâ€™s something about the two that blend together so perfectly. Plus, Iâ€™m always a fan of simply using salad dressings as sauces. Way easier than making a sauce from scratch and way cheaper than buying bottled sauces. We have a sauce fiend in the house (the Husband); anytime I can convince him to use balsamic or Italian dressing in lieu of a $6 specialty sauce is a good meal, indeed. He doesnâ€™t like Ranch so I get it all to myself!
To make the eggplant:
Wash and slice
Lay on greased glass casserole dish.
Drizzle in oil olive.
Bake at 415 for 30 minutes; broil for two minutes to finish it off.
No need to let the salt sitâ€¦ Iâ€™ve found this method keeps the eggplant from turning bitter just fine.
With brown rice, cast iron tofu, and spinach.
I hope everyone had a nice day! I had a bit of a disappointment this morning because Henry and I were supposed to go to a breastfeeding moms meeting at our hospital, but I got the time wrong, and we missed the meet-up. Ughâ€¦ donâ€™t you hate it when that happens? I had been looking forward to it all week long. Maybe next time! We made up for it with a sponge bath (Henry likes his hair washed) and several episodes of Mad Men. And now weâ€™re going to go on another walk because itâ€™s cooling down. Not a bad consolation prize, if you ask me.
Thought of the Day:
â€œSuccess is not the key to happiness. Happiness is the key to success. If you love what you are doing, you will be successful.â€ – Albert Schweitzer