spoke to Ruth Haffly about 526 oddities cotd <=-

Lilli finally got rid of Sirius, which she'd been
paying a fair amount for. Silence is a wonderful
thing, though I'm concerned about her staying awake
and paying attention while driving.

Not sure if you've really noticed, but Gail turns off our car radio just before we pick you up somewhere -- so that you don't have to listen to
our country western music.

Silence is precious to me, and thank you. Conversation
is a close second in value, with various kinds of music
lagging far behind. Talk radio is farther down the list,
close to firearms discharges and the screams of the
damned.

Breaking down music, country-western, though it is
by far not my favorite to listen to, is not the most
objectionable as ambient noise - the worst for me are
rap, because it's intrinsically nasty, or a good
performance of serious "classical" music, because that
requires a level of attention that I could not provide
while riding in a car.

Speaking of somewhere, Greenbelt for two reasons - it's
hard to get out on the Silver Spring bus line on Sunday,
plus too many modes of transport in one day spooks Bonnie
- as it is she has to endure at least 5 different vehicles
before arriving at Greenbelt at 2, and getting to Greencastle
or Burtonsville would require one or two more still.

On the one hand, this recipe does not look like the typical moussaka
recipes that I don't post to you -- on the theory that you could make
them in your sleep.

Though terrorized eggplant is something I could
easily make without a recipe. If you have time,
get the ingredients together, and I'll fix it
(looks vaguely middle eastern/Mediterranean, but you
are right, not quite like a standard moussaka).

On the other hand, I cannot make any sense of the directions and see

Sometimes you find MMed recipes with stuff in the
wrong order and omissions and misprints.

some obvious things wrong in the list of ingredients. Does it come
close to making sense to you? Is it like anything you have had or done?

It looks like imam ba'aldi with meat (i.e., better), the
directions written by someone with a less mathematical
sense of logic than yours. [I'll annotate with my notes
in brackets.]

Title: Slashed Eggplant - Karni Yarik
Categories: Beef, Turkish, Vegetable
Yield: 6 servings

6 Eggplants, medium, long and [not too thick]
1/2 c Oil

[remember that in the imam story he fainted because
the oil had run out]

2 tb Butter
2 Onions, medium, diced
1/2 lb Ground beef

[fine - I'd use more meat of course]

2 Tomatoes, 1 chopped, 1 cut i[nto thin slices]
1 Green pepper, seeded and cho[pped fine]
2 tb Parsley, chopped
Salt, to taste
Pepper, to taste
1/2 c Water

[fine]

Preheat oven to 350 degrees F after the eggplants have been sauteed.

[Preheat oven to 350 degrees F. After the eggplants have been sauteed,]

Cut the stems off eggplants. Then peel off a half inch wide strip of
the black skin lengthwise, leaving the next half inch with the skin
on. Repeat until you have a striped effect. Then slash them
lengthwise on one side only, starting and ending 1 inch from both

[this means on the side away from the skin. Whether the zebra
striping of the eggplant is to be done before sauteing or
after sauteing is unclear.]

ends so that the eggplants can be stuffed. Saute eggplants very
lightly on both sides in oil. Place them in a single layer in a
baking dish or a shallow saucepan, slashed sides up. Add butter to
the same pan the eggplants were sauteed in and saute onions lightly.
Add meat, cook for 10 minutes, stirring constantly. Add the chopped
tomato and green pepper; stir and remove from heat. Stuff slashed
eggplant with meat mixture. Place a slice of tomato on top of each

[cover stuffed topping with slices of tomato]

eggplant. Add 1/2 cup water, cover and cook over medium heat for 30
minutes or bake uncovered for 40 minutes. Serve with Tomato Pilav or
egg noodles. Serves 6 persons.

[okay]

Paprika and tomato pilaf
categories: starch, side, Mediterranean
servings: 6

2 Tb olive oil
1 brown onion (diced)
2 cloves garlic (finely chopped)
1 carrot (finely chopped)
1 Tb smoked paprika
1 c brown basmati rice
1 cn canned diced tomato
500 ml chicken stock

Heat the oil in a heavy saucepan. Add the onion, garlic
and carrot and cook, stirring occasionally for 5 min or
until the onion is translucent. Add the remaining
ingredients and stir well. Reduce heat to a simmer,
cover and cook for 30 min.

Once off the heat, remove the lid and lay a clean tea
towel over the pot, replace lid and leave like this
for 10 min. This will help absorb any excess moisture.

Serve with a piece of lemon on the side and maybe a
dollop of natural yoghurt.

paraphrased from Sophie Hansen, kidspot.com.au
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