This sounds funny and looks like I'd have to work on presentation for
company, but it smelled great cooking. I'll know in an hour if it
tastes any good. Got some pork cutlets as a side, just in case.

Samplings tasted a little salty, but that's what I get for following a
recipe. Not sure how serving at room temp is going to play to my
audience (most importantly my 90yo Alz dad), but there is always the
microwave.

Bulka


http://www.epicurious.com/recipes/fo...ggplant-232481

No one seems interested, so I'll report to myself.

A good experiment, but probably not a keeper.

The eggplant/tomato compote - pretty obvioius, normal. Good but
nothing special.

I'd never made split pea puree. Way too much time stirring so it
woudn't burn,
but this was the part that smelled up the kitchen so good. Mostly
followed the recipe but used some chicken stock in the water. This is
interesting and tasty. Don't know what to do with it yet, but I'm
having ideas.

There will be some tweaking.

Bulka

bulka wrote:
> No one seems interested, so I'll report to myself.
>
> A good experiment, but probably not a keeper.
>
> The eggplant/tomato compote - pretty obvioius, normal. Good but
> nothing special.
>
> I'd never made split pea puree. Way too much time stirring so it
> woudn't burn,
> but this was the part that smelled up the kitchen so good. Mostly
> followed the recipe but used some chicken stock in the water. This is
> interesting and tasty. Don't know what to do with it yet, but I'm
> having ideas.
>
> There will be some tweaking.
>
> Bulka
>

If you enjoyed the split pea puree, I would keep cooking it. I have
cooked split peas with ham and I did not stir it very often. I brought
it to a boil and I kept the heat on low.


Becca

In article
>,
bulka > wrote:

> I'd never made split pea puree. Way too much time stirring so it
> woudn't burn,

Huh?

Split peas kinda "puree" on their own ime.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.