triplets

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Last week Mandolin Ann and Bass Man Neil invited me “up the hill” for a yummy eggplant dinner, with special drinks served on the deck before our meal.  And Ann gifted me with three beautiful eggplants.

I love eggplant.

The next day I peeled and sliced all three in long horizontal strips, sweated them with salt, wiped them dry and dipped them in an egg wash.   Then I coated them with Italian bread crumbs and baked them in the oven.  Almost all of them went into the freezer, but I held back enough for a little “eggplant parm” (as they say in Rhode Island).  I used fresh mozzarella and my own cherry tomatoes, sliced.  With fresh basil from the garden and a drizzle of olive oil, it was baked in a small casserole dish until the mozzarella melted.

I may never make eggplant parmigiana the traditional way again.

Check out Thursday’s crop of tomatoes:

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My “tomato jungle” is producing these little gems and I am loving it.  Three tomato plants in pots are about as much of a garden as I can handle or am interested in dealing with.  My many gardening friends absolutely amaze me with their joyful dedication to growing food and flowers.  Ladies, you’re incredible!

Friday Dancing Mandolin Player shared her sweet corn with me.  I ate three ears.  It was absolutely the best sweet corn I’ve ever had in my life.

The free stone peaches are in town, thanks to the Peach Man.  My favorites, the Elbertas, are due next Thursday.  It will be time to make pies again.  Until then I am merely slicing peaches into bowls (and wolfing them down several times a day).

Summer’s bounty has arrived!

 

 

 

 

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