On Apr 14, 9:33*am, Brooklyn1 <Gravesend1> wrote:
> On Sat, 14 Apr 2012 13:11:45 GMT, "l, not -l" > wrote:
>
> >On 14-Apr-2012, Christopher *Helms > wrote:
>
> >> On Friday, April 13, 2012 10:44:52 PM UTC-5, somebody wrote:
> >> > to any I offended in this newsgroup. *I was new and the first replies
> >> > to my first poost upset me.
>
> >> > That and I'm 49, going bald, overweight, out-of-shape, have no
> >> > income-- or job prospects, lost my motivation after last job interview
> >> > didn't pan out, am running out of money, going through a divorce with
> >> > someone I thought was the LOML, and I didn't know you shouldn't
> >> > combine zucchini with eggplant.
>
> >> > Hopefully, I will be back next week.
>
> >> You can combine eggplant with zucchini if you want to. I've been posting /
> >> lurking here for a few years and there isn't much you can do with food
> >> that won't be attacked or ridiculed sooner or later.
>
> >I didn't read the original thread, thus don't know why combining eggplant
> >and zucchini is an issue. *But, I do it regularly for roasted vegetables
> >that I use for sandwiches and wraps; the "recipe" goes something like this:
> >- one or two zucchini, yellow squash, eggplant, sliced into rounds about
> >1/4" thick, salted and subsequently drained.
> >- onion and bell pepper, cut into approximately 1.5" pieces
> >- mix 2 tbls each of EVOO and balsamic vinegar with a half-teaspoon of
> >ground mustard (NOT prepared mustard). *The mustard doesn't add much flavor,
> >just an undertone; but, is an emulsifier to hold the vinegar and oil
> >together.
> >Place all the above in a zip top bag, remove as much air as possible and
> >marinate in fridge for a few hours (or overnight).
> >Drain and roast in a 375F oven until done, turning as needed.
>
> >Served in a wrap or on ciabatta, with or without provolone cheese, makes a
> >great, meatless sandwich. *On occasion I make it like a panini and press it
> >on my cast iron grill pan using a bacon press or smaller cast iron pan for
> >weight.
>
> I very often grill eggplant and zucchini together... I like to slice
> them lenthwise... Japanese ichiban eggplant grills beautifully.
> Breaded zucchini/eggplant sticks can be made on the grill too, then
> eat with a marinara dipping sauce or use them to prepare parmeasan
> style. *Grilling garden veggies is a great way to use up a bumper crop
> fast.

damn tree-rats used up most my crop last year. And this year, don't
know if I will be here in 3 months...

One time, I opened my back door and there was a tomato at the door.
One bite take out of it. ******* could have at least eating the whole
thing.