October 21, 2009

Traveling to commute

Fall inside

I’ve been in Utah all week for work. This is my second work trip in recent months and once again I’ve flown across the country to stay in a hotel, get up early and drive to an office building. It is strange to travel elsewhere in order to experience a daily commute and a cube farm.

It is the height of fall here and I can’t get enough of the mountains. Luckily SB is flying in to join me tomorrow and we are off for a little tour of some big national parks. I can’t wait for a little vacation.

October 2, 2009

The Deadly Dip


Eggplant, the most reviled of the vegetables, both slimy and bitter. What to do when it shows-up in your CSA box?

The first eggplant I gave away and the second one I decided to try making my own baba ghanoush. The best baba ghanoush I ever had was made with oven roasted eggplant, so I knew I wanted to start with that and I made it up from there. It turned out great and I thought I would share it my recipe here.

– 1 whole eggplant
– 2 medium sized tomatoes
– 6 or more cloves of garlic
– 1/2 cup tahini
– 1 Tbs ground cumin
– 1/4 cup chopped parsley *
– 1 Tbs olive oil
– Juice from 1 lemon
– Salt to taste (I always go light on the salt since chips are generally salted)
– Paprika to taste (optional)

1. Preheat oven to 400 degrees.
2. Lightly grease a pan that is large enough for the eggplant and tomatoes.
3. Wash the eggplant and tomatoes. Core the tomatoes and place in pan. Cut 6 or more slits into the eggplant and stuff a garlic clove in each slit. Place eggplant in pan.
4. Bake for about an hour, until the skin on the eggplant is very wrinkled and pulling away from the meat. It will be difficult to over bake. If you aren’t sure, give them another 15 minutes.
5. Skin the eggplant and tomatoes. If tomatoes are very wet, discard some of the juice.
6. In a food processor combine all ingredients and puree until creamy.

* I received so much fresh parsley from the CSA, plus growing my own, that I made parsley cubes in the freezer, by running the parsley through the food processor with a little oil.

I’m calling this the “Deadly Dip” because both eggplant and tomatoes are in the nightshade family of vegetables Solanaceae, which I am allergic to. This is a dip that I can only eat in very limited amounts, or it is not a fun next 24 hours.

That aside, this dip received great reviews. Enjoy!

October 1, 2009



Brrrr… suddenly it is cold. My winter clothes are still packed away. Just last week I was wearing sandals and now I’m desperate for wool socks. My home office thermometer is reading 64 degrees inside and it is a gray, blustery day out my windows. No sign of the mouse since last week. Maybe it was just passing through….

I’m looking forward to fall and winter this year. There is something pleasant about bundling-up, about wrapping yourself in warm clothes and marching out into the cold. Maybe it’s time to knit myself a new scarf.

Fall is also the time for apples and pears, which means apple crisp, pear crisp, apple cider and hot, spicy drinks. The flavors of fall are cinnamon and ginger, bubbly and hot.


  • Eating salted avocados with a spoon in Madison.
  • Blogging since 2003.