I, on the other hand, have been very remiss about visiting other people’s blogs lately. Its all this dashing in and out of hospitals and stuff. Then we both staggered around in order to put up our tree and decorations. Matt swears this will be the last year, but he is more of a Grinch than I am. Admittedly, for us, who are neither of us terribly fit any more, it is hard work. In fact putting the skirt under the tree is a job we are hoping our cleaner will do for us when she comes on Tuesday. We are neither of us able to crawl under the tree – its not just getting old, its being unfit as well unfortunately.
Today, of course, is bowling. Not sure whether I will be bowling or not, will have a go and see what happens. We were supposed to have another hospital appointment on Friday, but that has been postponed so we will be able to bowl as usual. I/we need the exercise.
I spent a large part of the weekend proofing an ebook for a friend, Glenda Larke and her wonderful story Havenstar. I have the paperback which came out a while back and was published in her married name and now she has turned it into an ebook which I read and found had a number of typos. Offered to help and so she sent me an editable copy which I have now returned to her. I think I got everything, but am not 100% sure. Tried my best. If you want a good read, it is available on Smashwords (but leave it for a couple of days to get the replacement) and will soon be on Amazon I understand. She has said she will be writing some more set in the same world, I do hope so.
I thought this recipe sounded pretty good. Wish I had noticed it before, we had a lamb roast on Saturday and this would have gone with it pretty well I think. We keep Panko but I have never seen whole wheat panko.
Vegetable ParmesanBy A Nutritionist Eats
WebMD Recipe from Foodily.com
- 1 red pepper, sliced into 4 pieces
- 1 eggplant, sliced into 1/2″ thick slices
- 1 red onion, sliced into 1/2 ″ thick slices
- 1 large fennel bulb, sliced into 1/2″ thick slices
- 1 jar fire roasted tomato sauce
- 1/4 pound sheep’s milk Pecorino Romano, shredded
- 1/2 cup whole wheat panko bread crumbs
- basil and red pepper flakes for garnish
- Pre-heat oven to 400° F.
- Heat grill and mist all veggies with olive oil. Season with salt and pepper. Grill eggplant for about 3 minutes per side and set aside. Repeat with all vegetables. Cut pepper into strips after grilling.
- Pour 1/2 cup sauce on bottom of a 9×13 pan. Spread out with a spoon. Layer on eggplant, more sauce and a little cheese. Repeat with remaining vegetables, sauce and cheese. (Essentially making a lasagna.)
- Top with 1/2 cup bread crumbs and bake for about 25-30 minutes until cheese has melted and sauce is bubbly.