So, it has been almost a month since I have posted on either blog. Without apology. The end of summer vacation was a stronger draw than the uncomfortable office chair in our warm and stuffy office. Plus, I have found that if I blog with the sense of obligation, it will feel like a job, a duty, a chore, a chore worse than doing laundry. So, I blog without obligation, without apology.
The end of summer was filled with bike rides, a trip to Elitch Gardens Amusement Park, trips to the farmers market, back to school shopping, afternoons at the local pool and making s'mores. No regrets.
But, I am back. To share more art, more recipes, more about my little town.
Isabelle Farm Stand at Thomas Open Space in Lafayette, Colorado.
I asked the farmer who grew the eggplant, how he got "arms" to grow. He told us he talks to them. That made me smile, thinking of this young man stooping over to cajole the eggplant into growing appendages. I am going to have a hard time cutting this one up. I think he's so cute with his two arms and little hat.
My favorite way to prepare eggplant is to slice it and grill until soft. I usually salt the slices and let them sit for a few hours before grilling, that will take out the bitterness. Grilled eggplant is decadent served with a smear of goat cheese and a drizzle of balsamic vinegar. But, I like it plain, too.
I may just have to start with the two Japanese eggplant and save the little man another day!