Since Madison’s post about her amazing Roasted Toasted Roarin’ Chickpeas, quite a lot has happened that I haven’t had any time to write about.
I took a Gin & Tonic class at Wigle Whiskey to celebrate Dan’s birthday (Happy birthday!), where we made our own tonic and learned all about the gin they distill there. Uhhh-mazing, and something y’all should definitely do if you have the time.
Then, I took a quick trip home to watch my brother’s play ice hockey — they killed it, by the way — and ate at Lancaster Brewing Company, where there was a surprisingly delicious selection of beer and food. Can’t beat that.
Then, I made my first trip of the season to Pusadee’s Garden, an all-time favorite of mine. They never disappoint. The company wasn’t so bad either. (Holla atcha girl, future Volkmans. Who needs champagne on a sidewalk when you’ve got such a lovely spread on the table?)
And then, I ran the Pittsburgh Marathon 5k with my family. Last year, it was the only thing my dad wanted: to run the marathon relay with his family. Unfortunately, an ill timed bum ankle prevented him from participating in the race, so we tried it again this year. The boys were too young to qualify as relay runners, so we signed up for the 5k instead. It sucked and I’m way out of shape, but it truly was the most gratifying thing to cross the finish line, hand-in-hand with my brother and my dad. A moment I won’t soon forget.
And last weekend, I took a trip to the family farm to celebrate Claude’s 72nd birthday and Mother’s Day. I wish I could even begin to describe the feeling I get on that farm. It’s been around forever, but I always discover something new when I’m there. It’s comfortable and homey, but it feels like a vacation. And the company? Well, the company sure is hard to beat.
Then I came home and pressed some grapefruit in my new juicer. Thanks, Gran!
So, here I am, back in Pittsburgh on a Monday night after what has been a whirlwind few weeks. A 10-hour work day under my belt, and the air is thick and hot. The last thing I want to do is make dinner, but hey, a girl’s gotta eat, right? A spontaneous ride home from work with Hailey led me to the grocery store, and — more specifically — the part of the produce aisle where the eggplants live.
The last time I was in Nashville, my best friend’s sister made eggplant pizza. It piqued my interest then, and it came flooding back to me today while Hailey was gathering her evening allotment of okra. I also remembered reading about Julia Child’s extra fancy, probably extra delicious eggplant pizza. Feeling like a semi-chef-rockstar and ready to tackle this weird looking vegetable, I grabbed the best looking eggplant I could find and threw it in the basket (along with some pesto, marinara and the biggest slices of pepperoni I’ve ever seen).
Ingredients: Eggplant, cut into 1/4″ slices / Olive oil / Salt + pepper / Sauce (whatever kind you’d like) / Pepperoni / Cheese
Directions: Preheat oven to 400˚F. / Brush the slices of eggplant with olive oil, and season with salt and pepper. / Generously apply the sauce. I couldn’t choose, so I went with some pesto and some marinara. / Top with pepperoni and cheese. / Bake for 15-18 minutes, or until the cheese is golden brown. / Serve with a glass of your favorite Barbera. / Enjoy!
Check out Julia’s recipe here.