I’ve Been Known to Smuggle Plain Yogurt Into a Restaurant

That there is a photo of white mountain yogurt, which is my new favorite yogurt.

Years ago there was a restaurant in Venice Beach called Hurry Curry. It’s gone now. It was one of those places where, between 9am and 9pm, you could walk in and Raj would hook you up with anything you might want that was your typical Indian fare, aloo gobi, palak or saag paneer, matar paneer, chicken tiki masala, vindaloo, you name it. You could get various levels of spice, but almost all of their food had a kick to it, and I was raised on Irish cooking, for the most part. I love cucumbers, but I’ve never been a fan of raita, because they’re too mushy in it. I had eaten yogurt in my life, but, if you grew up like me, the yogurt you ate was a crime against yogurt, Dannon. My mom bought one that was fruit on the bottom that was okay, but really, yogurt was always like a “when you really want a good sweet, but you’re too fat for one,” sort of thing, and as fat as I have ever been, and I have been quite voluminous, I ain’t never been that fat. LOL. Actually I am not even that into sweets. So why waste the sweets you are going to eat on freaking Dannon?. But Raj, the very sweet very large man in charge, gave me some plain yogurt to try as a way to cool down the spice.

Raj made the yogurt from scratch. Raj was probably 20 years older than me, and his entire family was back in India. Raj was here hoping to make enough money to send them back there so that his kids could do well in life, and he hadn’t seen his family in the same room as him in about ten years when I met him. Raj was illegal, and he could not go back to visit and hope to come here again easily, especially after 9/11. But he owned Hurry Curry, and he was beloved in the neighborhood.

Raj’s yogurt was slightly warm, as he took it from the pot on the stove, and runny. Dannon’s was only runny if it had gone over. Raj’s yogurt had a tang to it, but not sour, and so soft and smooth. It was delicious. Raj taught me how to make it by taking home some of his yogurt, and heating up milk on the stove, letting it almost boil, cooling it down to room temp., and then pouring in Raj’s yogurt. (I am not a food scientist… please do not consider this a “how to” on yogurt making. It is a reminiscence from 20 years ago.)

Raj had a little “fatherly” crush on me, I think. I was not a petite person then, and he thought I was just the cutest, plumpest thing outside of his wife in India. He always used to put extra cheese cubes in my saag paneer. Oh, man, was it good!

Indian restaurants, in general, in my opinion, have the best yogurt going. I am not a fan of yogurt with sweet things in it. I like it plain. And, actually, I have to make another tangent here to rave about Turkish manti.

Turkish manti can most easily be described as tortellini filled with meat and presented with a creamy buttery garlic yogurt sauce on top, but the kind I had was made like that, and then “soupefied” (it’s my word, I created it!) with some of the pasta water. The ones I see photos of on the web have missed this (IMHO) crucial step. I once had a little group of Turkish graduate students I’d become friends with, and they took me to a restaurant in NYC that served manti, which they said is normally a food not served in restaurants, because “Only Mama makes it.” And then they had Mama send some, somehow, frozen like a brick, and they made it for me at home too. I don’t eat a lot of meat these days, but if someone put a steaming bowl of manti in front of me, especially if it was soupefied, it would be impossible to say no.

Back to the yogurt, because I want to tell you about white mountain yogurt, which I found at Sprouts. I’m not gonna lie. I bought it because of the beautiful glass jar. I am a jar lover, and a jar hoarder. I mean it’s endlessly reusable! And this jar is beautiful.

May they never switch to paper or plastic! Imagine those flowers you are going to buy yourself sticking out of this damn jar! Wow! Imagine the terrarium you could make in it! Imagine the leftovers, like something soupified, you could store in it after you have pulled a Gene Simmons and somehow gotten your tongue all the way down to the bottom of the jar. This yogurt tastes exactly as I remember Raj’s tasting. It is thin in spots and thick in others, but a good shake of the jar makes it more uniform. It has that silky thin texture and absolutely perfect taste. It is, so it says, Bulgarian! And, just like that, another country on my “wish I could visit” list. I want to go!

Which brings me to tangent #2: Immigrants, illegal or otherwise.

I found a photo of Raj! God bless the internet!

What a cutie!

And here are some photos of Hurry Curry!


Wasn’t it beautiful?

Right before I moved back east, Raj had a heart attack. At the time his wife was able to visit, and was coming to take care of him. Of course, she couldn’t stay any more than he was supposed to have stayed. I don’t know the real story of why Hurry Curry is gone. I was having my own very real life crisis at the same time, so I could not even attempt to keep connected. I hope he closed because he went home to his family. I know he always wanted to. I’m mean, Los Angeles is great, but his family wasn’t here, and he always wanted to return to them. The immigrant situation in the USA is a problem of our own making, in my humble opinion. If you want to move here from England, you have a much easier time than if you want to move here from Mexico, or India, or many other places. The way to move here is not standardized or the same for each country. Many Americans, long before the current mess of an administration, married immigrants only to find there was no way for their spouses to get citizenship, and they left the USA for their spouses’ home countries. But many countries are not safe to go back to at all, and so people go “underground” because they fear harm back home. But really, if home was safe, and your family was safe, you would probably prefer to be in your home. I’ve met and become friends with many international students, and none of them wanted to stay. They wanted to go back to Turkey, to Vietnam, to Eastern Europe, to Mexico. And it breaks my heart, every day, to see what the current administration is doing to my fellow humans. A person who happened to be born in Columbia, or Haiti, or Yugoslavia, or Sudan is no different from me. They may like different foods, or have different spiritual beliefs, but we all have the same dreams: happiness for ourselves, and, as we have them, for our children. Stephen Miller and his goons are as wrong and evil as any other proponent of monoraciality in history. He would deny us our friends from other places, our family from other places, and our food from other places too. I see what is going on today as simple cruelty that is out to hurt people like Raj. And why? What for? I don’t buy the whole “crime & rapists” stuff, and I don’t buy the “they’re using all the resources so we don’t have enough!” The Republicans keep cutting aid programs, which is why we don’t have enough. It’s got nothing to do with poor children from this country or any other.

This article really moved me, and gave me some small insight into a world I don’t know anything about. “A day in the strawberry fields seems like forever”

I hope people who judge immigrants harshly will take a moment to read it.

Anywho, as a woman who loves to eat, and quite likes spicy food, but can also collapse into an asthma attack if it is truly spicy, yogurt has saved my ass too many times to mention. I’ve been known to bring my own (small plastic container secreted in handbag or coat pocket) if we’re going for spicy food at a place where I don’t expect them to have any… like a Korean restaurant. I’ve never not been grateful for being introduced to non-English, Irish, or Italian foods. Diversity is one of the things I most enjoy in the world. I can think of one of my favorite and most challenging students, and young guy named Mole (pronounced mole-eh! like ole!), who introduced me to, you guessed it, mole sauce! But that’s a story for another day.

I hope that Raj recovered, and was able to go back to India to live happily ever after with his family. I can’t thank him enough for all the good food, for being so kind, and always so tickled to see me (he always came from behind the counter to give me a hug), for thinking I was cute, and for teaching me about plain, and delicious, yogurt. Go try some white mountain. You can drink a shot glass of it: it is so liquidy and delicious. Take a shot of probiotic bliss and toast to your own health, mine, and Raj’s. And buy yourself flowers to put in the jar after you empty it!

My Enemy Is Not My Enemy: Perfection Is My Enemy

Shhhh. Everyone is sleeping at my house. My messy house. My house that is part house, part pet rescue (and I have just risen and lit a candle, burning my finger in the process, because of what someone… who shall remain nameless (Finney) has just done to the litterbox), part office, part school, part dorm room (once your kid tops 15 your house becomes more of a dorm than a home), part respite center (for my relative who stays here during treatments), and 100% rented, in fact the rent was just raised this month.

I want to say this to my fellows: my ADHD buddies who recently figured out that’s what’s been going on all these years, or who knew it all along, my fellows coping with parental estrangement, my fellows blooming late, or trying for a second or third bloom, my fellows who sometimes push things to the side so they can sit at the table and eat (move the computer, bottles of vitamins, child’s homework, couple of bills, stray fruit from the bowl, to the right and sit down and enjoy the meal, dammit!), my fellows heating up their coffee for the… fourth? time, my possibly low-grade lonely or depressed fellows, my fellows with stick-up straight bed hair, or the rotten haircut, or the inevitable hair loss, my fellows of the wide waist, or short stature, or clumsy feet, or poor eyesight, my fellows of the resilient smiles, I want to say this: what you did was good, and you should appreciate it.

For example, I give you my peach somethings, pictured above. I got the idea that my daughter and I might try to take her amazing pot pie on the road by making it hand-held. My daughter loves pie crust, and I thought she might like puff pastry. It’s been years since I worked with puff pastry. Of course, being as she is now only a dormer here, when I thought we might make the chicken handy sandwiches, she got invited to join the gang from 9th grade at the movies, Minecraft, at also the movie is at the mall, and we have a good mall, so to hell with hand pies. And I 100% agree. But I also have my visiting relative, and this morning, as usual, I am up hours before the rest and a couple before the sun, and I got out a bag of frozen peaches, and one of the puff pastry sheets and thought, “Let’s do this thing. Nice with coffee.” And it’s been a minute since I used puff pastry. I had thawed it in the fridge, as recommended, and when I unrolled my roll the whole things fell to bits like I was trying to make bandages from my petticoat in the civil war. The hell? And, frankly, I wasn’t sure if you, if I, could roll-out puff pastry without it losing its puff, because it’s been a minute. I should have gone Googling, but instead I just plowed ahead with my usual devil-may-care (and, considering my personality, I wonder if mine expression should be angel-may-care?), and rolled the pastry, on parchment paper, with flour, a little. Enough to give me some pieces big enough to use as a base. And then I cut the others into quick strips with the pizza cutter, which I am a little squeamish to use, having just finished watching the (mostly) excellent Killing Eve) and glued the thing together with macerated peaches, corn starch, dollops of cold butter (one square for the peach thing, one square for me, because :butter), and egg wash, placed the upon fresh parchment, and threw them in a 400 degree oven and looked at them after 9 minutes, and then again when I remembered and smelt them (about three minutes more). 

The puffiness of the puff pastry is not quite there, not quite the delicate peeling flower I had hoped for. “There are layers there,” Paul Hollywood might say to me someday.

Imperfect, but still some flake

It is crisp, and there is burnt peach goo around them on the paper, which is like the red glass on a candied apple in the way it hits my molars, and I like the taste. And then, of course, I made whipped cream, which, if you have a food processor, is as easy to make as falling off a log. The peaches in the pastry are just a bit tart, which is perfect because my whipped cream is always a tad too sweet, probably because I was raised on Cool Whip. Listen, those containers made good Tupperware, and no one in the 70s who wasn’t Julia Child made real whipped cream. The thought was scandalous. Cool Whip, and it’s disgusting and shelf stable cousin Reddi Whip exist because moms were expected to make dessert often, if not for every meal, and real cream cost money, and who had expensive food processors or stand mixers? And, probably, with the incredible destabilization of the United States Trump has forced on us, cream will be pricey again, and RFKJr. will try to sell us on preservatives, as soon as The White House communicates to him that everything real has gotten too expensive, and also they have stock in Conagra. Yep, did you not know it? Raging liberal here. In any case, for a warm morning treat directly from the oven, with real whipped cream, and strong coffee to drink is A-ok, and better than a lot of people are having this morning, which is not to snub those people, but to say to those of you also offering imperfect baked goods to your loved ones: they’re gonna love them, and they’re (hopefully) gonna appreciate that not everyone has them, and you have made them lucky by your (imperfect) efforts and your perfect love.

So, dammit, write the damn book. If you need help getting to the finish line you can ask me. I’ll help you. And when your book is finished, and published, and out in the world, a few people are going to read it, and some of them will love it, and some of them will like it, and so on. It will be, no matter who you work with and no matter how many times you polish it, imperfect, and meaningful, and enjoyed. So learn to embrace the messy with the neat, the sweet with the too sweet, or too sour, the perfect lamination and flaky layers with the slightly squished layers covered by whipped cream. What you can do, and the way you do it, no one else can do, and its time here is fleeting. Make the most of your time to share yourself, and leave a bit of you for those who come behind.

Love ya’~

To Book Award, or Not to Book Award?

Book awards, book awards, do I want thee, book awards?
Let’s take a look at three possible book awards.
Next Generation Indie Book Awards offers cash prizes and seals for winners and finalists, which can enhance a book’s cover and validate it for readers. Their current promotion allows authors to enter one category and get another free. Popular categories include “first novel” or “horror,” but avoid “general fiction,” as it tends to be overcrowded. Here are the categories that you can choose from for this award.

What do seals look like on a book cover? See ECHOES FROM THE HOCKER HOUSE.

Other awards to consider include the Eric Hoffer Award (currently discounted by $15):
 Registration link. Information link.
The National Federation of Press Women (NFPW) contest, which often sees fewer fiction entries, is open to all genders, despite its name, and early entry costs less. Entry Link.

Awards are a personal choice—some authors value the credibility they bring, while others prefer to avoid the cost. If you publish with my publishing company, Current Words Publishing (CWP), your book will stand out due to professional editing, formatting, and design, improving your chances of success. Plus, we can add any award seals to your book cover at any time.

Why do awards charge fees? Running contests involves hiring judges, administrators, and PR teams, much like publishing requires professional services. At CWP, we offer high-quality editing, production, and promotional support. Publishing is an investment, and a successful writing career is built over time, not on one book.

If your book is in production for 2025, aim to have it available by July to maximize award eligibility. If you’re considering publishing with us, we offer free sample edits and meet-and-greet sessions to demonstrate the value we provide. Some awards are closed to authors who self-publish, which is another benefit of publishing with me and Current Words.

Ready to pursue an award? Let my company help you showcase your success.

Happy Black Friday—enjoy those leftovers! I know I’m enjoying mine!

Dianne

I MADE MY OWN TRADERS JOE’S GREEN CHILE CHICKEN BOWL!

And I’m excited about it because it is one of my favorite things to eat these days. I get stuck on things food-wise. Do you? This is my current fave, but, one can only go to Trader Joe’s so often.

So, I made it, and I decided to make it more me-friendly.

#1. Made some brown rice in the rice cooker, mixed two kinds: brown jasmine, and the brown version of the kind of Japanese rice you’d use to make onigiri.

2. Cooked some fake chicken made from pea protein in the skillet.

3. Took that out of the skillet and added in some roasted carrots and shitake mushrooms I had roasted the other day.

4. Took that out of the skillet and added to the skillet corn from a fesh cob, one half of the corn (the other half went to the guinea pigs).

5. In with the corn I added two heaping forkfulls of those pickled red onions that are all the rage. Mine came from a jar, and taste great, but are sooo soft that I think the turn in the skillet improved them.

6. Put rice in bowl, topped with fake chicken, topped with roasted carrots and shrooms, topped with onions and corn, topped with one of those TJ’s teeny avocados cut into chunks, topped with about 1/4 cup pickled green chiles.

It was amazing, and I forgot to even add chesse and didn’t miss it! And, I could only eat half. More for lunch (because that was breakfast!).

Meals are always so tough at our house because everyone likes different things, but we usually do our own things for breakfast and lunch, and this hit the mark perfectly, and didn’t claim valuable freezer space. 😉

ONE DOG FART SMELLS LIKE POND’S, SALT WATER, GARLIC LAMB, COPPERTONE….

a jar of ponds cold cream. Opened. White with green lid

This morning my dog was issuing forth smells, as dog sometimes do. As you might imagine they were almost smells I would describe as “loud,” because they were strong. And, being a dog, they were meaty. And sudddenly they brought me back to summer at the beach when I was a kid, under the age of ten, I’m gonna say. When I was young my mother would take the family, usually my brother and I, sometimes my father, but always my grandmother, to Ocean City, New Jersey. My grandmother was born and raised there, the granddaughter of a Methodist minister, and she always missed it. My mother would rent a house there, or sometimes just one floor of the house, always the first floor, so my grandmother didn’t have to do stairs, and we would stay for one to two weeks, depending on what Mom and Grandmom could afford.

It’s kind-of amazing to me, when I think back over the food we had there, how standardized the menu was. Firstly, and the scent the dog’s gas brought back to me this morning, was lamb. My grandmother was as Irish as you could be, and she loved lamb. My mother also loved it, and my father hated it. So, the meal my mother and grandmother most looked forward to (with my father not around) was roasting a leg of lamb. They put a bit of garlic on it, and, as my grandmother was not one for a lot of flavor, this meal was remarkable also for that addition of garlic. They roasted it with potatoes and carrots around it. It was lamb dinner one night, and lamb stew the next. I loved it too, but it would be pretty difficult for me to dig into a leg from a lamb these days: lambs are babies! While I’m not vegetarian, I definitly lean that way more and more. It’s funny that the memory came to me on the stink from my dog, but it did, and, unlike most of his smells, it was not unpleasant as it brought back that memory.

In general those summer vacations were very full of smells that I can rmember quite clearly. First, like the lamb, the other meals. We had meatloaf, always, and my mother made it with bacon on the top, not ketchup or tomato sauce, so it was always pretty fragrant with the smell of bacon. And there were several mornings with bacon for breakfast too. On the day after meatloaf there would be bacon for breakfast, and mashed potato pancakes from the too many potatoes made the night before. My grandmother would form the cold potatoes into patties, and salt and pepper and flour them, and fry them in Crisco with some butter. One of the dinners there would also be fresh greenbeans, ends snapped by my grandmother, and boiled until they were almost soup. Another night the “green vegetable” would be lima beans, and to this day I don’t know, between the smell and the taste, why anyone ever eats them. One night there would be spaghetti and homemade meatballs from veal and beef, with a salad for the green vegetable. One night we would have the amazing Mack Manco’s pizza, and one night we would go out to Shafto’s restaurant, and I would have fried shrimp. And I’m pretty sure one night dinner would be breakfast: eggs and pan-fied sliced potatoes, and, if we were there for two weeks, boiled hotdogs (a big favorite of my grandmother’s) would be on the list, and on another night porkchops cooked on top of baked beans in the oven, so that one side was wet and beany, and the other side was curled up and dry, though my mom laid bacon over them too, which helped a little. Always breakfast was substantial: eggs, or pancakes, or jelly donuts, or huge bowls of oatmeal. Every single day lunch was a ham sandwich with Swiss or American cheese and tomatoes and pickles and Miracle Whip on white bread, and a cold peach from the fridge and kept on ice in the bag on the beach. They stopped along the road, on the drive down to the shore from Philadelphia, to get those peaches, and tomatoes, and corn on the cob too, from a roadside stand. Jersey peaches and tomatoes: you’ve never had better. Drive over the Commodore Barry Bridge and get you some.
I don’t remember ever drinking anything during the day because my mother always packed a jug of iced-tea, which everyone loved but me (I cannot… tea with sugar? barf!), but my mother just figured I should get used to it, and I don’t think we had a second jug for water, and, in my childhood, there were no individual thermos/water bottles or plastic water bottles you could buy at the store. All there were were gallon milk jugs filled with water, and I don’t think we lugged those to the beach. Ocean City water has a very strange taste. My mother said it was well water, and she loved it. She said it tasted like roses. I didn’t like it at all, but Philadelphia water tasted like exhaust back in the day, so they both were awful IMHO. Sometimes I’d get to go up on the boardwalk and buy a fresh-squeezed OJ, or sometimes I could get a popsicle (a Bomb pop) from the ice cream cart. But it is sort-of amazing to think of how much the food was important to my usually food-averse mother, and how they had these certain meals that they always cooked, and they were always so pleased with them. Dave makes amazing chicken cutlets, that Sophie and I adore, but aside from that, I cannot think of any meal that we make on a regular basis, and certainly none that I look forward to as much as those women looked forward to those dinners.

I realize now, looking back on it, that, while my mother was always thin, a size 4 or less, a huge part of this vacation for her and her mother (who was always fat, she wore a 22 short!), was the food. They spent a big chunk of change on food: at the grocery story, at the bakery for donuts and cookies and usually at least one pie, and we typically went to Shafto’s, which was pricey, and got takeout at least one night from the place that cooked seafood to go, Campbells. It was a huge storefront, and all they did was fry seafood and put it into boxes with lemon wedges and coleslaw, baked potatoes and corn relish, with big scoops of tarter sauce. It amazes me to think of it. I have always taken after my grandmother much more, in size and temperament, than my mother, and my mother always wanted to be thin, but she ate, and ate well, when she was at the beach, and the food was hugely important to her on her vacation. She and her mother liked all the same foods, and they got all their favorite things, and no one was stingy or frugal with money or portions. It was almost like an eating holiday. My grandmother would go to the beach for an hour or so each day, but she was as pale as a bedsheet, so she would soon go back to the rented house to snap beans or start cooking, and watch her “stories” on someone else’s TV in a house with all the windows opened and a cool breeze that smelled like salt water coming through the windows: so different from the row home in Southwest Philly where you could often smell the nearby dump burning trash, and there were no trees, just the brick line of houses and the cement porches and cement sidewalks and asphalt road. Ocean City roads were tar, and I walked to the beach without shoes, and the hot tar roads would be very fragrant and soft: I could almost leave footprints in them.

It was really a vacation of the senses, each summer in Ocean City. All the food, which I can still smell, and Ocean City, because it is a barrier island, smells distinctly of the salt water from the bay, and the scent of Coppertone, and the rose scent of the sink water, and the Noxema on my always present and very bad sunburn (I was also as pale as a bedsheet). My grandmother brought the sheets for the room she and I shared that always had two twin beds in it, and she used different laundry detergent than my mother, and the sheets had a clean smell that was her clean smell. Both my mother and my grandmother only bought percale sheets, and if you have not used percale (it is tough to find these days!) you do not know how crisp and cold sheets can be. My grandmother would cover herself from head-to-toe in Ponds cold cream at night. It sat on her nightstand, waiting for her, with a Harold Robbins novel and these:

which I always felt to be kind of terrifying, because they seemed so death-oriented to me, like the prayer I had to say in her presence which included the line, “…if I should die before I wake, I pray the Lord my soul to take.” In Ocean City, one of the most beautiful places I have ever been to this day, I did not want to go to sleep thinking about dying before I woke. And because I shared the room with my grandmother I went to sleep when she did, and she fell asleep quickly, as the innocent do, and slept on her back, hands folded across her ample bosom like she was in her coffin already, and snored loud enough to hear from all the other rooms, and loud enough to reassure me she was still alive. Itchy and hot from the sunburn, I would lay there, just desperate to doze off, and unable to do so, and listen to her snore and snore. I loved her though, in spite of the snoring. She was a perfect grandmom: very sweet, very silly. And soooo unlike my mother in every way.

My brother was 9 years older than me, and I was 8 when my sister was born, and I remember the beach vacations as, primarily, and it will sound strange to say, lonely.

And it’s strange to me now, looking back, to think about how delightful the holiday must have been for my mother and my grandmother. My experience of them both is that they looked forward to this all year, immensely, and they thoroughly enjoyed themselves, the food, and all the same things they always did, without exception, year after year, as much as they must have done the first time they did it, before I was even born. They went to the Ocean City department store, Stainton’s, shopping on one day, and both bought a new dress. One night they spent at the Music Pier, sitting on the outside benches to hear the music without buying a ticket. One night my brother and I got to go on a few rides, and even my mother would ride the Tilt-O-Whirl and the Whip back then. My mother and brother and I would rent bikes and ride the boardwalk for a few mornings. When I was in middle school and high school we shlepped my bike down on a rack, and I road the five-mile stretch two or three times a morning to escape a little of the planned and slow-paced boredom and my ever-present loneliness. It’s tricky to realize that it was a lovely time, and I remember it very clearly, and miss it a good deal, and at the same time it was so lonely for me, and all I wanted was to get back to my friends and my own room.

My mother is tough for me, always was, and is even more so now. We are oil and water, which is funny considering how much more I take after my granmother than her, from my looks to my personality: I am also inclined to be rather silly and affectionate, and my mother is neither. I would have thought she would find me reminiscent of her mother, and therefore enjoyable, but all I can really think of is her looking for me to be more like herself (my mother) and seeing my differences as an affront. The shore trip was always a bit dangerous for me, I felt, because I could get out-of-step with her expectations, and she would be enraged. She was never able to extend the tolerance to me that she was to my grandmother. There was a lot of downtime. We never went to the beach until noon or later, and I was not allowed to go early, and when we came back cleaned up, and ate dinner, there were long hours of boring TV before bed, and I was not allowed to go to the boardwalk, or back to the beach, or even to the 5&10 by myself, so I read a lot of books, tucked out of the way on a dark porch as long as there was even a little light from inside the house to see by, and generally tried to be unseen, and therefore, unprovoking. It is strange to think how I could just look, I suppose, unmoored, or uninterested in their TV choices, and cause quite a bit of anger on the part of my mom, who would seem to feel that my lack of engagement was a judgement on her in some way. She could get amazingly angry over me doing nothing, so I had to be out of sight, and occupied. I don’t remember her reacting in that way to my brother, and I don’t think she worried as much about what my sister was doing, and my sister was better at making friends with kids from another vacationing family, and I don’t think I ever did that. It’s like the trip shone a light on my quietness, and my introversion, and that just was not something that worked for my mother, and it still doesn’t.

But all those many details of our Ocean City vacations are deeply imprinted in my mind to this day. And one of the more interesting things about smells is, in my view, they reinvigorate memories more than other senses do, even if those smells come to me from the back end of a dog.

19 YEARS, 364 DAYS

Dave and me on top of the Empire State Building, 2003, about one year before we got married.
Dave and me in our Laszlo and Nadja phase, a brief, but important period in our lives.
Me and Dave in our Three Stooges phase, which has lasted now, oh, about 19 years and 364 days.

I guess I am about to be married for 20 years.

Hey Dave, I guess we made it. You so stupid.

A FEW TIMES I ATE THIS KIND A MEAL, AND I KNOW IT’S GOT A LOTTA TASTE APPEAL, ‘CAUSE I AM A HASSELBACK GIRL; YES I AM A HASSELBACK GIRL

It’s true: from my title you can tell I’m a dork.

But I love that amazing Gwen Stefani song. It’s one of those songs I could sing all day:

Gwen Stefani: Hollaback Girl

In any case… to return to the point, I am making hasselback eggplant. And, as you could see from photo #1, hasselback really just means sliced, but not all the way through.

This is something that I saw on my FB feed once: someone put tomato paste and butter on eggplant slices.

Okay, that’s three amazing things combined.

In my version I used one stick of butter with small can of paste, and seasoned as I like, and when I was mixing it, I used the food processor, and mixed cold butter right from the fridge with the rest of the ingredients so that the food prossessor blade cuts the cold butter into the tomato paste. Whenever you can use cold butter I think it’s better, that it cuts down on the greasiness of the final dish, and the food processor blade lets you do that.

First, pre-heat:

photo of my oven set at the temp 30 degrees Fahrenheit.

Here is what I combined in my food processor:

photo of the following ingredients:
one stick salted butter
one small can tomoato paste
"Drizzle" Graza olive oil 
garam masala
sun dried tomatoes in olive oil
garlic powder
"Sizzle" Graza olive oil
pink salt in a grinder
black pepper in a grinder
basil (dried)

I used the “Sizzle” Graza oil to oil the pan, and I put the “Drizzle” directly in the paste mixture

I thought it was going to take about 20 minutes to roast

photo of an Alexa timer set to 20 minutes

But as I checked on it, two things became clear:
~It needed about three times as long to roast
~It needed double the sauce for the large eggplants I had.

Push the sauce down between the cut slices, and, hasselback style, do not cut the slices all the way through to the bottom. I cut a slice off the underside of my eggplants in order that they would sit nice and level. And, as you can see in the photos, I tossed those cut slices in the pan too.

I love eggplant skin, so I didn’t skin my eggplant. Just washed the outside a little and took off the grocery sticker before I sliced it into about 1/3 inch thick slices.

Push the sauce between the slices:

red sauce in a food processor with a red spatula/rubber scraper in it.
Sitting in a glass 9x12 pan in front of a piece of aluminum foil are two eggplants covered in a red sauce and whole basil leaves with a knife sticking between two of the slices to show that you should push the sauce down in.

Top with fresh basil leaves if you have any, and then cover it up tightly with foil:

The eggplants in the glass pan again, all ready to be covered in foil and put into the hot oven

After it had cooked a good bit of time (maybe 40 minutes?) I realized it needed more sauce:

Added pine nuts to my second batch of sauce, and this time only added half a stick of butter to the rest of the ingredients.

photo of an empty raw pinenuts bag

It’s not done in this photo below. When I cut a piece off, it was still very white and hard in the center of the slice. It should be very soft, spreadable, actually. So, back in it went:

an eggplant covered in the red sauce, and a piece cut to show the inside is still white and hard

Finally they had roasted long enough to be squishable:

eggplants covered in red sauce and reclined in a glass dish. They are fully cooked, very soft and mushy.
the result: the squichy eggplant spread on some crackers with shredded parm on top of the crackers and under the hot(temperature hot) eggplant to soften the cheese. It's all on a blue plastic kid's plate from Ikea that the sauce will probably stain. Should have thought of that.

Dave had some on crusty bread, and I had mine on some sort of seed crackers, and I added some parm to it. The child, the fourteen-year-old-chicken-nugget child, will not eat this. “Ewwwww!”

The thing that looks black is the piece I had cut off the bottom so the eggplant would lay flat. It is largely skin, so it is black because it is skin. I love the skin on eggplant because it’s extra … umami? Something.

I did glob a bit of tahini on top of one bite, and it tasted great, so I may process some of this into red babaganoush.

So let me hear you say, “This dish ain’t bananas, b. a. n. a. n. a. s. This dish is delicious, de li c i o u s” That rhythm doesn’t quite work, but you get the idea. 😉

Try it! Eat more vegetables! This could be a great part of one of my favorite dinners: snack dinner!

Happy and delicious weekend to you!