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It feels as though I really haven't done all that much but I've been busy all day. I got the tomato sauce on simmering and went out to the garden and cut the eggplant. I got 3 white and 3 purple. First I trimmed, but I did not peel because there are so many antioxidants in the skin. Then I cubed them, put them in a strainer and sprinkled with salt and let them sit for about 30 minutes. A lot of water came out of them. I rinsed them well, then put them on a dishtowel and patted them as dry as possible. I then put them in a bowl and drizzled olive oil on them and tossed. I put them on a pan and put them in the oven on 400 degrees for about 15 minutes. I took them out of the oven and let them completely cool and packaged them in quart baggies. I snapped up a few as well - they were so yummy. Eggplant, when roasted, is so very rich tasting! I love to take some roasted eggplant, tomato sauce, Italian Seasoning and Mozzarella Cheese, making a couple layers in a 9 x 9 and baking at 350 degrees until bubbly. It will render a wonderful dip for crusty bread. A 9 x 9 dish makes oodles for 4 to 6 people.
I'm actually excited about the tomatoes now!! The basics are done and now I can play. I get to make some hot sauce on Saturday. I challenge you to try making your own hot sauce and when I get ready to do it I'll put the recipe I use on my Recipes page. It's not hard and is just so amazing compared to what you buy at the store. The flavor rocks!!!
I've been eating zucchini bread today everytime I turn around instead of stopping and eating a meal. I have got to eat a decent meal soon. I don't think I can eat another bite of bread!
I did manage to sneak out for a few minutes and walk through my herb garden to sigh and dream of once again being able to play with my herbs and while I was out there picked some passion flower (passiflora incarnata) leaves. They are a wonderful, restful aid for sleeping and relaxing. I've not decided whether to pulverize them and make tablets/pills or put them in a jar for tea.