Last night, I made Eggplant Parmesan (the easy way) out of an eggplant I bought at the farmers’ market. Also cooked some of OUR green beans potatoes and onions. YUMMMMM…. And I made bread. The bread was the basic recipe from Artisan Bread in Five Minutes A Day, with a twist.


  • olive oil infused with garlic
  • eggplant
  • seasoned bread crumbs
  • grated Parmesan
  • tomato sauce
  • oregano, chopped
  • mixed shredded Italian cheese

Cut up the eggplant and put it in salted water. Mix breadcrumbs with some Parmesan. Dredge the eggplant in it. Heat olive oil. Brown the breaded eggplant on both sides. Oil a baking pan and mix the oregano with the tomato sauce and put a little bit on the bottom of the pan. Arrange the eggplant slices in the pan–flat, layered, overlapped, whatever. Sprinkle with cheese, pour in the rest of the tomato sauce. Cover and bake at 350F for about an hour. Uncover the last part of baking, if you wish, and sprinkle with more cheese.



  • 1 1/2 Tablespoons yeast
  • 1 1/2 Tablespoons salt
  • 3 cups lukewarm water
  • 6 1/2 cups bread flour

Mix yeast and salt in large bowl. Add water and stir to dissolve yeast and salt. Add flour. Work with hands, if necessary, to incorporate all flour. Should be sloppy. Put in loosely covered container to rise until doubled. Refrigerate until cold.

To bake, sprinkle with flour and pull off a hunk. Shape it as desired, folding the floured surface under so the whole hunk is coated with a film of flour and put to rise. Turn on oven to 450F. Make sure the oven is at that temp before you bake. My oven takes about 20 minutes to heat up to 450F, which is how long you should let the bread rise, so that’s handy. Slash the surface so the baking bread won’t break out in ugly and put into oven. For a crisper crust, pour 1 cup HOT water into a pan in the oven. Bake for about 20 minutes. Cool on a rack. Listen to it crackle! Wheee!

NOW, last night, I pulled out the hunk I was going to bake and worked a bunch of the mixed Italian cheeses into it before I put it to rise. I made enough for two meals… except that we ate it all last night! You can work herbs into the hunk you pull off, or garlic powder, or fruit and nuts and sugar. Fantastic recipe from a fantastic book.

and now:


Oh, ant, you counter crawler, you,
Don’t do what you were born to do
And search for food upon this board
To carry back to home and hoard.

Oh, do you think, because you’re small,
I might not notice you at all
And, if upon my dough you feed,
You’ll look just like a poppyseed?

Well, ant,
You can’t.


writing prompt: What would you do if you found an ant on some food you were getting ready to cook? Would any of your characters do otherwise?