Today he declared he was was going to the library all day to study.
He thought it was that easy to escape.
After I ran a few errands, I booked it to the library (get it????) and sat down next to him to write this post.
"Hey, look at this picture!" I said, turning my computer towards him.
"I can't. I have to study."
"Come on, it's a before and after picture of some lady on Facebook who lost 300 pounds."
30 seconds later... "Hey do you have any food?"
"Aw, look at this picture of your adorable nephew!"
When that doesn't work... nothing will.
When I finally realized that I was distracting myself more than I was distracting him, I packed up and headed for home, and here I am.
Anyway, let's talk about eggplant.
I didn't really ever remember having eggplant before I made these. Maybe I was afraid. I had only heard of rumors of rumors of eggplant. I had a vague idea that it might be weird or yucky.
I passed it in the grocery store every day. It's shiny purpleness was mesmerizing. It never failed to catch my eye. My curiosity grew and grew.
Finally, one day, I bought it.
Eggplant is not as scary as you might think. In fact, it's not scary at all. Especially if you load it up with gooey cheese, bursty roasted tomatoes, fresh basil, and a little balsamic vinegar reduction.
Seriously, if you've never made a balsamic reduction, stop everything now. It's so easy. It only has one ingredient (hint: it's balsamic vinegar) and I might have even cheated and made it in the microwave. It's wonderful.
You could also try this with zucchini instead of of eggplant or even just a crusty slice of bread. Or put the eggplant slices on some crusty bread to eat them?
By the way, they're not as easy to handle as a piece of pizza to be honest, so may want a fork or two. Enjoy!
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