Monday, May 19, 2008

Milking My Dollar

After I returned home from Sandestin on Sunday and David returned from his deep sea-fishing trip in Orange Beach, we turned right back around and headed south to Jacksonville, Florida. Hence the lapse in posts.

We had yet to visit his sister and brother-in-law and most importantly, new baby boy. With each trip, I see opportunity for untapped flea markets and thrift stores. Riding with a boy, however, this was not as easy to pull off. But, I'm so glad I was able to get one stop out of 'em. Else I would not be the proud new owner of this milk glass creamer and sugar set. David's only question was, now that you have all of this, are you going to let up on buying milk glass for a while? Silly, silly man.



P.S. Does anyone have a need for some fresh basil? It's growing faster than I can use it. And we only use it occassionally. Or, does anyone have a recipe for mass quantities of basil? Either would help.

1 comment:

Anne said...

I have a recipe! It's an O'Rourke family summer favorite and you can serve it hot or cold. We usually make it for large groups so when made in a small batch I'm not sure how much basil it will actually use, but it is delish.

1 medium eggplant
1/2 tsp. salt
vegetable cooking spray
2 red bell peppers cut into 1/2 inch strips
8oz of bow ties, rigatoni or ziti (1 box)
2 cloves of garlic, minced
1 can of reduced sodium chicken broth
1 tbs. olive oil
1 tsp dried oregano
1 cup fresh basil, chopped
crumbled feta cheese to taste (1/2 cup or more)

Cut eggplant into cubes and place in single layer on paper towels. Sprinkle salt on top, cover with paper towels, and let sit for 1/2 hour. Pat dry.

Preheat broiler and spray cookie sheet with vegetable cooking spray. arrange eggplant and bell peppers. Broil 4 inches from heat for 10 minutes (until eggplant is brown and peppers are slightly charred)

Cook pasta but keep pretty firm, you don't want it soggy!

In a saucepan, mix chicken broth, garlic, oregano and olive oil. Let simmer.

Pour sauce over pasta. Add eggplant, peppers, basil and feta cheese and toss to combine.