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| Treasures, Trinkets, Tips and Treats Here, I will share a wealth of information gained over decades. | | by | |
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Item Size: 232 Entries Created: 9:04pm on 06-29-2008 Modified: 1:25pm on 02-03-2011 | |
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Welcome to my treasure chest filled with Treasures, Trinkets, Tips and Treats. Stop by often, there's something for everyone, if not today maybe tomorrow. Peace and love!
Hugs!!!

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~Learning is a treasure that will follow it's owner everywhere.~
~Ancient Wisdom~
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Thank you Douger for the pretty purple ribbon.
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| 1. Quote for Today and Italian Eggplant | ID #672405 |
Posted: 10-19-2009 @ 12:39 pm EDT Edited: 10-19-2009 @ 12:45 pm EDT |
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"From the beginning there were drums, beating out world rhythm--the booming, never-failing tide on the beach; the four seasons, gliding smoothly, one from the other; when the birds come, when they go, the bear hibernating for his winter's sleep. Unfathomable the way, yet all in perfect time. Watch the heartbeat in your wrist--a percise pulsing beat of life's Drum--with loss of timing you are ill."
~Jimalee Burton (Ho-Chee-Nee), Cherokee, 1974
Something to think about, eat slowly!
Italian Eggplant
1 Small Eggplant
1/4 Cup Liquid Egg Substitute or 1 egg
1/2 Cup Italian Seasoned Breadcrumbs
1 1/2 Cup Spaghetti Sauce
Spray skillet with nonstick spray. Remove peel of eggplant and slice into circles. Dip circle in egg then breadcrumbs. Place each round in skillet and brown on both sides. Place in ovenproof casserole, putting a generous tablespoon of spaghetti sauce on each round. Stack if necessary. Bake covered at 350 degrees for 30 minutes. Serves 4.
I like to slowly cook the eggplant on top of stove in a skillet. I guess you call it fried eggplant, season with salt and pepper. Very good!
The sauce can be red or white, breadcrumbs can be different flavors. Experiment with this recipe, there are various ways to cook eggplant. Original recipe found in The Diabetic Four Ingredient Cookbook by Linda Coffee and Emily Cale.
That's it guys!
Be safe!
grannym

*witch-hat*
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