e-mail me at billdeg@umich.edu


a cooking frenzy

Mindful that this is the last week of summer vacation, I performed two of my favorite everyday summer rituals today. Biked to Caribou and spent much of the morning and afternoon reading for a 4Cs paper and article in progress.

Back home, I cooked up a storm, using mostly stuff right from the garden. A big pan of zucchini parmesan is in the oven. As is an equally large pan of tepsi, a dish my sister taught me to make. Basically, you sautee slices of eggplant, onions, tomatos, and potatoes and layer the various slices in a pan with tomato paste, freshly squeezed lemon, and salt. Easiest thing in the world to make, and very delicious.

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