![]() Note: When you check out, make sure you have deselected your usual shipping address and selected instead the name/town you do not recognize (i.e. Help out if you feel you’re able I’ll keep this list up until the end of September. I asked teachers to send me their wishlists so I could share as many as possible to a wider audience that might be able to help clear them. Most will end up paying out of their own pockets to buy educational materials, which feels all wrong. It’s getting so real!Ī Back-To-School Side Project: A tremendous amount of teachers don’t get the funding they need to set their classrooms up for success in the U.S. Eater just put Smitten Kitchen Keepers on the Top 10 Fall 2022 Cookbooks list, along with 9 others I cannot wait to get my hands on. Want to learn more? Here’s a little interview I did with Library Journal about the book (which they gave a starred review). If you’re excited about the book, I hope you’ll consider preordering so it can arrive at your doorstep the day it comes out. We are also working on a preorder bonus that should be really fun. Next week, I’ll announce most of the book tour dates and locations (eee!) and more. It’s 5 years in the making and I cannot wait to share it with you at last. I hope you find it just as repetition-worthy.ħ5 Days! Until Smitten Kitchen Keepers comes out. ![]() So I made it again the week after, then the week after that. For extra decadence, you could finish it with mozzarella and parm on top, to melt into a cheesy lasagna-like broiled cap, but I left it off and it was exactly the level of decadence I craved. Make an easy mixture of three types of cheese, put a dollop in each, roll it up and cook it in a homemade (my recipe is a cinch) or storebought (no judgment!) sauce. You cut two big eggplants into planks, either grill or roast them until browned. It’s absolutely fuss-free and weeknight-friendly. The quick-to-sog breading becomes additional heaviness in a dish that needs no help with it.īut involtini - which translates as rolls, and is sometimes called eggplant rollatini - is really summerweight eggplant parmesan. There’s so much work involved - flour, egg, breadcrumbs, frying - just to bury the whole thing in sauce and cheese, eradicating that hard-won crisp. ![]() I’ve always struggled a bit with eggplant parmesan as a recipe, however. At least this time my craving has seasonal compliance. I finally got it out of my system and then in the past month I’ve seen Reel after TikTok for eggplant involtini and the magical combination of silky eggplant, tomato sauce, and sharp, melty cheese’s hold over me has returned. I tried to tell myself that we were half a year to eggplant season and would I prefer some… cabbage or turnip parmesan instead? (I would not.) I made it a few times. It makes no sense at all, but for most of this past winter, I craved eggplant parmesan.
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