Food is love: Photographic proof

Sauteed eggplant, destined for eggplant Parmesan.

Behold, eggplant Parmesan. With a heart.

Really. Do you see it? Dead center.

Not sure how that happened, but when I turned one of the four pans of sauteed eggplant last Wednesday, the heart was right there in plain sight.

It apparently was the perfect marriage of fresh breadcrumbs, dried breadcrumbs, salt, white pepper, chili powder and ground Parmesan, Romano and asiago cheeses, as well as eggplant, which I’d bought for about 50 cents each from Emanuel Kurtz’s farm in Palatine.

It was also a perfect way to say thanks to a group of volunteers who spent the last month at camp, each working 20 hours a week on assorted projects, including construction of a new playground for next summer. We feted them Wednesday with a special luncheon. This is now our first week without them, and they’re definitely missed.

THANK-YOU LUNCHEON

Tossed salad with local cucumbers and tomatoes

Eggplant Parmesan over penne marinara

Garlic green beans

Chocolate pound cake with chocolate ganache

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s