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Rebecca's avatar

Bahahahahahahaha!! You’ve exposed the shelves of leftovers I have in my American fridge right now!!!

I just downsized, and am stretching the meager tuna salad by adding more hard boiled egg and pickles into tuna melts for our family of four tonight, and purchasing some zucchini to sauté, and then serving them alongside leftover Trader Joe’s vodka sauce to buff up the meal, and create a few breaths of relief for my fridge. Oh, and by reading this, the top two shelves of the fridge were just wiped down, and a scary cottage cheese was tossed out. It was already costumed with fuzzy green surprise!!!

Thanks for posting! I’ve never explored eggplant like this, our Little Italy here slices the eggplant paper thin, and must salt its figure down for a toned density, and then breads it and tops with what I’d call a dollop of ricotta, topped with a subtle layer of provolone.. and broiled to perfection to create the finest experience of eggplant Parmesan that I have bestowed upon my palate.

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Nicolette Reichl's avatar

This really inspired me to take more time again

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