End of a vacation...

I woke up again around 7:00 AM (I think I’m getting too used to this “vacation” thing). The weather radio never went off last night but, by the looks of my patio, it did rain. I walked out in my bathrobe and checked the gauge. There was just a trace of rain in it. So, I guess the storm passed north or south of us (more's the pity). But, its still overcast, so there may be a chance for more.

I didn’t have any real projects for today, so I thought I would just do a few small things here and there and clean the house.

I did pay some bills. I was right about the water, BTW. I paid almost double from what I paid last year in August. I know I’ve used a LOT of water but since I didn’t keep track of usage, just the dollars, I can’t tell if I used twice as much water or the cost just went up or both.

I was washing my glasses when one of the lenses popped out. So, I had to find my little eyeglass kit, get the tiny screwdriver and put it back in.

Finally, I quit watching the Olympics and shaved and showered. Then I got started cleaning the house (but still having the TV on, lol). When I had all the floors vacuumed and washed, I moved outside for a bit (to let the floors dry).

When I had taken my suitcase up in the attic, I searched for and found the bottom storm window that had been missing from one of the garage windows since I moved here. So, I cleaned it up and cleaned out the window and installed it.

While I was out front, I moved the loveseat back out to the curb (the sun came after noon).

Inside, I got my tools ready and went out back to war with the Virginia creeper (again). This time I am just trying to do it in sections. Because the runners are just under the mulch, I am using a pitchfork to pull up on them and then pulling them out or cutting them off next to the wall. I worked for about an hour and got maybe 1/4 of the garden done. I was wearing my brace of course (no BLT, here, doc!) and was sweating like hell. So, I quit for the day.

Back inside, it was after 5:00 PM, so I started making a quick marinara sauce. I smashed six cloves of garlic and put them in three tablespoons of extra virgin olive oil, heated in a big saucepan. When they were golden brown I added a 28-ounce can of whole peeled tomatoes (packed in tomato juice, not water) and a good pinch of salt and fresh cracked black pepper. I went out and picked five fresh basil leaves, rolled them tight and cut them into a chiffonade. I threw them in and let everything cook for about 10 minutes (until it got thick).

Then I added about three more tablespoons of olive oil and crushed the tomatoes against the sides of the saucepan with the back of a wooden spoon. I turned the heat up a tad and waited for the olive oil to turn red. That tells you that the sauce is done!

I set that aside and started on my eggplants (I had two because the recipe called for two medium ones, but mine were large as they didn’t have any I would consider “medium”) I cut off the ends and peeled them with my “Y” potato peeler (I’ve also used my chef’s knife in the past). Now, some people don’t peel them, but I always do as the peel has all the bitterness in it.

I cut them lengthwise into about one-inch slices. Then, as I was heating up some canola oil in my skillet, I set up my breading stations: one of flour, one with six beaten eggs and one with panko bread crumbs. Then I fried the eggplant (two pieces at a time until golden brown and then letting them drain on paper towels). When I had all the eggplant fried, I realized I didn’t have a big enough baking dish (mine is an oval Corning ware one and they called for a square baking dish).

So, there was no way I was going to use up all that eggplant, nor be able to have three layers. So, I had to improvise. But, here’s what I did and what you should do:

Put some marinara sauce in your baking dish and then a layer of fried eggplant (use your knife and cut one to fill in spots as needed). Then sprinkle with shredded Parmesan cheese and take a ball of mozzarella cheese (recipe calls for four 4-ounce balls, BTW) and rip off chunks and drop, then top with more marinara sauce. Add another layer (I couldn’t) and repeat, but this time add fresh oregano leaves and ripped up basil leaves (so I did that to the first layer). Add the final layer, but this time change the order: add the Parmesan cheese, then the marinara sauce and, finally, the shredded mozzarella.

Drizzle on a little more extra virgin olive oil and add black pepper on top. Then bake that in a preheated 425 degrees F. oven for 30-40 minutes. Switch to “Broil” for the next 3-5 minutes (until the cheese is brown and bubbly. Remove and let sit for five to ten minutes before serving (see Photo).

[Note: I only took a photo because I think that’s the first real dish I’ve made since December!]

I used Jake’s technique and cleaned up as I went. I started the dishwasher while the casserole rested. Since I started late, I didn’t eat until about 8:00 PM.

It was a little wetter than I thought it would be (and so harder to serve) but tasted excellent. In fact, I ate three pieces!

I watched TV (mostly more Olympics) and read until Longmire came on. When it ended, I went to sleep.