I know that I’ve been all over Instagram lately talking about the next step in our moving process, and honestly I got so caught up in the whole thing that I didn’t even realize that yesterday was Monday. Take into account the most recent ice and snow storm that lead to Nate not having to go into work, and my week is completely thrown off.
P.S. I had never in my life heard of ‘thundersleet’ until this past weekend. Kind of crazy, kind of cool, but mostly I’m ready for Spring.
P.P.S I tried to get Nate to let me adopt another dog this weekend. Sunday we made a trip to a local hardware store and a stray dog ran in, soaking wet and freezing cold, but sweet as could be. The amazing people at the store were working hard to find out where she could stay that night when we left, and if she hadn’t weighed about 50 pounds I would have slipped her in my purse to come home. Any time I see a stray dog I always try to stop and help, and this time one actually came to me!
A couple things that I’ve learned from moving this past weekend:
- I will never remember what I packed in each box, and even if I wrote the contents ON the box I would likely misplace it.
- Eating well is hard. I don’t think I’ve had a vegetable in about 8 days now.
- The transition period is haaaaaaaaaaaaaaaaard to handle – I want to go from perfectly clean, gorgeous new home to perfectly clean, gorgeous and newly decorated home.
- I have sincerely missed obsessively watching Friends re-runs. Don’t worry, I’m catching up now.
- After a week+ of eating nothing but cheese and bread and cookies I am seriously considering going on a green smoothie fast. FOR LIFE.
- I don’t remember another time of sheer exhaustion like the one I felt Saturday night. In that same light I don’t remember much about Saturday night…
Oh, but wait – I made you guys some baba ganouj before all of the packing had commenced and while I have to say it’s not the prettiest thing in the world, it’s so very good. Probably one of my favorite snack items ever, and with a load of roasted veggie chips it’s pretty much a healthy treat that doesn’t taste like it’s good for you.
- 2 large purple eggplants
- 3 Tbsp tahini
- 2 Tbsp olive oil
- juice of 1 lemon
- 1/4 teaspoon cumin powder
- 1/8 teaspoon cayenne pepper
- salt and pepper to taste
- 2 Tbsp chopped parsley
- 1 bulb of garlic
- First roast the garlic by cutting the bulb in half and drizzling with olive oil. Wrap loosely in foil, place in a cold oven, and turn the temperature to 325. Roast for 45 minutes until the cloves are soft and fragrant. Let cool completely before handling.
- Turn the oven to 400.
- Pierce the eggplants with a fork and place on a foil-lined baking sheet.
- Roast for 45-75 minutes until very soft.
- Let cool for about 10 minutes before handling.
- Cut the eggplants in half and scoop the flesh out with a spoon into a food processor.
- Add the garlic cloves, tahini, olive oil, lemon juice and parsley.
- Process until smooth, then taste for seasoning. Season with salt and pepper as desired.
- Serve cold or at room temperature. Store in an airtight container the fridge for up to 2 weeks.