Will someone please tell me how to get everything done I want to do every day? Prioritization and organization and schedules are not enough of an answer.
My coworker has a garden that is producing well — I’m sure due to her dedicated care. She gave me the eggplant, squash, zucchini, and cucumber. So, one of my plans for this weekend was to use at least one of them (in addition to the cucumber).
But, I had other plans this weekend, too. It came down to today.
So, let’s review today, shall we? My amazing grandchildren had a sleepover last night with me. When we got up, we had pancakes for breakfast and then bath time (ie, includes play time). I got them out and dressed just in time for their parents to pick them up just before I Zoomed in for a church service. That went until noon. Then, I napped — because, did I mention I had a sleepover with a 1-year-old and 3-year-old?
Then, I found two eggplant recipes and made my shopping list. One was the main recipe I wanted to try (Eggplant and Buckwheat Patties) but this Brown Rice with Eggplant and Cheese Custard recipe was the alternate in case I could not find the ingredients. Sure enough, not only did the store not sell any celery with leaves still attached (some weird kind of modern commentary surely is waiting to be made on this), but also no buckwheat groats. Another day then — I wasn’t going to go look at another store tonight.
I had wanted to make the patties because I like other things I have made with buckwheat. But the real reason was because the patties were to be cooked on the range versus this recipe that used the oven–twice. That is why I have not been sharing new adventures with vegetarian recipes lately — North Carolina summers are too hot to be using the oven, if you can avoid it.
By the time I put away the groceries, relaxed for a few minutes, and read over the recipe again, it was 9:00 pm. But, I really wanted to have this dish for leftovers this week. So, I started cooking at 9:00 pm. I wasn’t really feeling a musical accompaniment tonight, so I put on a podcast. And what always happens with podcasts for me? If they are worth listening to, there are often notes I want to take, which you can’t do while you are cooking . . . agghhh
This layer, on top of the eggplant and before the
custard topping, was just too pretty not to photograph.
Anyway, it is well after midnight, now. The cookbook calls this a “meatless version of Greek moussaka.” I am embarrassed to admit that I have never had moussaka before. I cooked the rice with 1 tsp of salt and added 0.5 tsp salt both to the tomato/onion mixture and to the custard (because this book never uses salt, I have found).
I can’t really tell if I like it. If I make it again, I will definitely add more salt to the mixture and the custard as well as salt the eggplant slices. Maybe more pepper, too. I always cut back on the pepper, but I probably should have used all the recipe called for. It is not bad, just underwhelming. The walnuts add a wonderful texture, though. I am hoping that, after the flavors meld, I will enjoy the leftovers more in the coming days. We’ll see.
Also, how lucky am I to have an amazing and generous coworker?
In the end, while I would not have changed a single thing about what I did or how I did them today — I did not do nearly all the things I wanted to do. I wrote most of this post while it baked. How is this acceptable in life? It is not one of my favorite parts, to be honest. I don’t like making choices of what not to do. I want to do it all.
Off to bed – I have to work . . . today.
Recipe was from Rodale’s Basic Natural Foods Cookbook, 1984. pg. 308