Thursday, 29 August 2013 | 59 comments

How we fill our days

Age is a funny thing. Women, especially, spend a lot of time benchmarking themselves against age: you’re a failure if you’re 16 and you’ve never been kissed; your “biological clock” has been ticking for awhile by the time you’re 30; and you’re considered pretty damaged goods by the time you turn 50 (or so L’oreal would have me believe). On Monday I had an annual performance review at work. I was presented with anonymous comments solicited from colleagues: “shows depth of understanding beyond her position”, “far-sighted and pragmatic for her age”, “excellent judgment—beyond her years”. It’s meant to be flattering, but I left disconcerted.

People tell me I am an old soul, but if that’s true, I’m not a particularly wise one. Kind of like the next-door neighbor curmudgeon who is a little bitter and has very particular opinions about things that don’t really matter.

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Thursday, 9 August 2012 | 20 comments

Capellini with roasted eggplant & peppers

Our friends got married up in gorgeous Vermont last weekend. I picked bucketfuls of black-eyed susans and queen anne’s lace, jack-knifed off rocks into not one, but two swimming holes, sipped whiskey-with-ice, and crashed under a full moon.The happy couple invited folks to come several days early and help with prep, which was a nice way to save on cost and do-it-yourself and a good way for guests to get to know each other. By the time you’ve chopped vegetables next to someone for several hours, you feel like old friends when it comes time to party. (Also, the fact that there were so many of us coming early to help is a testament to how great these two are.) » Click to read more

Tuesday, 13 September 2011 | 9 comments

Deconstructed baba ghanoush

I have a bad habit of buying produce just because I like the way it looks. These slender, twist-y little Japanese eggplants caught my eye at the farmer’s market. At home, I put them in a basket on the counter, and they stared at me for a few days, too pretty to just chop into coins and panfry, but not big enough to make, say, eggplant parmesan.I love baba ghanoush, but wanted something that would honor the unusual form of these eggplants, rather than roasting them down to smoky mush, like baba ghanoush recipes generally instruct. » Click to read more

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