My baby brother was my samurai.
He was and is my angel. Je t'aime.........
His smile and love are forever in my heart.
I did learn how to bake just to make him happy....
We grew up as children of refugees without grandparents, aunties, or uncles.Our parents were always working hard to provide for us. He was our baby, so to make him happy every Wednesday afternoon we would bake something together. We would laugh and talk forever. That is when I realized how much love you can give when cooking for someone your love. He will be missed...
Last time we bake together, we made Pistachio Avocado Madeleines. I told him we will open a business and sell my goodies. Now he is gone...
May he rest in Peace
Monday, December 5, 2011
I am in love with eggplants aka aubergine. I love them. It is my ultimate comfort food. As much as I love chocolate, eggplants always come first. Last Sunday, I got 4 pounds of these cuties at the farmers market. It was all gone in 5 days. Here is one of my easy super fast lunch or side dish. Besides, eggplants are very rich in phenolic antioxidant compounds !!!
8 Green Thai eggplants
olive oil 3 to 5 tbs
3 garlic cloves(sliced or pressed)
1 handful of minced cilantro
1 medium white onion minced
1 tsp of ground coriander
1 tsp of ginger powder
Freshly grounded black peeper and salt to taste.
- Remove stem and wash eggplants.
- Cut these cuties in quarters
- In warm pan put olive oil,add garlic add onion and eggplant, then spices
- Stir fry until soft but still firm even to hold they shape.
Try to use Green Thai eggplants when seeds are still light. Darker seeds increase bitterness.
If you do not like seeds this eggplant is to for you!