The other night we were hanging out with friends and Patrick re-iterated what he truly believes are the ways to my heart… Food and flannel.
Sounds ridiculous, no? But honestly, there is a good bit of truth to this.
I have to feel fabrics before I buy them. I seriously manhandle them in the store. There are some I just can’t handle. Sensory issues. I only like fleece and flannel and jersey cotton to sleep in. Yes, first world problems for sure.
As I have said here a million times… I love food! And I love to cook, especially when I get off work with time to make a decent meal and we have the ingredients in the house. In the past week, I have had a chance to make a few concoctions thanks to the beauty of a radiology rotation with no call and where I see images of all kinds of things that would impair people’s eating abilities. I guess seeing people’s insides that cause them to not eat makes me more grateful for my eating abilities. At least that is how I will rationalize it.
So, a few recipes…
Whole Wheat Tea Biscuits
This is a pretty traditional recipe… Except as usual, we only have whole wheat flour, so everything ends up with a bit of distinct whole wheaty twang. Not always optimal. So, I added some extra milk and butter to these to minimize dryness. It seemed to work.2 cups whole wheat flour 4 teaspoons baking powder ½ cup butter ¾ cup milk ¼ teaspoon salt Preheat oven to 400 degrees.
- Combine the dry ingredients and butter and mix until it is a crumb mixture. Then, add the milk and mix until the dough is moist and soft.
- Roll the dough out to approximately 1 inch (2.5cm) thickness and cut out circles (I did this by hand for a diameter of about 5cm.
- Allow to set for 5 minutes prior to baking.
- Bake for 12-15 minutes.
I have developed a new found love for eggplant. This is one of my favorite eggplant based recipes.Two to three chopped tomatoes 1 large eggplant, peeled and cut into 1-2cm thick slices Olive oil Grated cheddar or mozzarella cheese Oregano
- Preheat the oven for 450 degrees.
- Pre-soak the eggplant slices in cold salt water for at least ½ hour prior to cooking. Drain and dry the eggplant.
- Brush the surfaces of the eggplant with olive oil.
- Place chopped tomatoes on each slice of eggplant and sprinkle with cheese and oregano.
- Bake on a well greased baking sheet or broiler pan for 20 minutes.
- Serve immediately.
This is not a profound recipe by any means, but it made me happy. We had leftover smoked salmon from the night before, so it needed to be eaten and I had read previously that avocado is great on toast, so why not combine them.