Trivia

** UPDATE **

So my brother called last night to let me know that they took Kenzie off the oxygen just before noon and she seems to be doing good. She has also been eating a bit from the bottle and not bringing it back up so that's good. She still has a cough but hopefully she will be able to go home tomorrow?! :)

My inlaws come home today from their Mexican holiday! Their plane lands at 5pm so we will probably end up going out for dinner with them and hear all their fun stories of their trip!

Tomorrow is also weigh in day and I'm a little nervous about it, I don't think I have had a single NS meal all week! I have been on my own about 95% this week and I'm curious to see if I did ok!?

Thinking of trying something new? How about ...

Eggplant
Eggplant, although commonly thought of as a vegetable, is actually a fruit, specifically, a berry. There are many varieties, ranging in length from 2 - 12 inches (3 - 30 cm), in color from white to rich purple and in shape from round to oblong. Choose an eggplant with firm, smooth skin that is very heavy for its size; avoid those with soft or brown spots. Eggplants are very perishable and become bitter with age. Store in refrigerator and use promptly. When young, the skin of most eggplants is edible; older eggplants should be peeled. Cut eggplant just before using as the flesh discolours very quickly. Eggplant can be prepared in many ways including frying, baking and broiling.

PREPARATION - Wash the eggplant just before using it, and cut off the cap and stem. Use a stainless steel knife because carbon blades will discolor the eggplant. Eggplant should not be eaten raw. Eggplant may be cooked with or without its skin. However, large eggplant and most white varieties have thick, tough skin and should be peeled prior to cooking with a vegetable peeler. Unlike many vegetables, eggplant is not harmed by long cooking. An undercooked eggplant can have a chewy texture; but overcooked eggplant is just very soft. Do not cook in an aluminum pot because the eggplant will become discolored. Spices that enhance its flavor include allspice, basil, bay leaves, garlic, chili powder, oregano, sage, thyme, marjoram, and parsley. Eggplant is most often paired with tomatoes or onions.

BAKING: To bake a whole eggplant, pierce the skin with a fork several times, and cook it at 400 degrees for 30 to 40 minutes. Baking whole eggplants produces a soft flesh that is easy to mash or puree.

BROILING: Cut the eggplant into thick lengthwise slices, and score them lightly with a sharp knife. Place the slices on a broiler pan or grill; brush them lightly with oil. Broil about 5 inches from the heat, and turn slices when they begin to brown. Eggplant should be cooked for approximately 5 minutes per side.

Eggplant may also be MICROWAVED whole, cubed, or sliced. Cooking times vary from 6 to 8 minutes for a whole eggplant to 3 or 4 minutes for a pound of cubed eggplant.

STEWED EGGPLANT is called ratatouille. For this dish, eggplant may be stewed alone, or with other vegetables. Simmer, covered with a liquid such as tomato juice, until the eggplant is tender. The cooking time is usually 20 to 25 minutes.