I, on the other hand, have been very remiss about visiting other
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 Parmesan
By A Nutritionist EatsWebMD Recipe from Foodily.com
Ingredients
- 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.
And many thanks for a job well done. I have put it up again, but it will indeed be a few days before the new polished-by-Jo version is available. You have a good eye for typos and I was fascinated to find our horses don't "prop" in other parts of the world...only in the Antipodes!
ReplyDeleteI very much enjoyed doing it. I get somewhat frustrated with ebook typos and spelling and always wish I could do something about it, so it was nice to be able to do so with Havenstar. I just hope I got every one. Its always difficult to spot your own typos because you see what you expect to be there, not what actually is there.
DeleteOh, and by the way, I read that above as "an edible copy"... appropriate for your blog, I suppose...
ReplyDeleteNow that would be fun, an edible copy. I am only concerned that I didn't change the propped and hope you did so. Wasn't quite sure what you wanted to write there.
DeleteThank you, Jo! I hope you enjoy the third book when it comes out next year. And you still always visit my blog, which I appreciate.
ReplyDeleteThank you, Alex.
DeleteNice words for Alex.
ReplyDeleteMaybe you could pay your housekeeper a little extra to put the tree up next year?
Never thought of that Diane, good idea.
DeleteAlex is a hard man to pin down. I think he thrives on being an enigma!
ReplyDeleteLove that recipe, right up my alley. Going to have to give that a go soon!
Tina @ Life is Good
http://kmdlifeisgood.blogspot.com/
I agree Tina, I think he does.
Delete