Thursday, February 5, 2009

Just a note.

So I'm feeling better. Sorta. Kinda. I have no idea why I felt/feel this way. But believe me, I will be having a little chat with my doctor about a possible medication change. I don't know if that's the answer, but it couldn't hurt. I think.
I'm in the process of thinning out all my stuff. Partly because I need to (the stuff is piling up) and partly because it keeps me busy and focused on something. The ficus tree went yesterday. Sometime in the next week I hope to divest myself of a desk and desk chair. The desk is in parts that are being stored in my closet. The desk chair? It's orange. A sort of vaguely translucent, candy orange color. If I had room for it, and a desk, I'd keep it.
What I really need are shelves. Bookshelves. Lots of them. You see, I have a lot of books. And I'm only going to get more. I also need a way to display a growing salt and pepper shaker collection. I have 4 of those picture ledge type shelves, and my collection is twice too big to fit on them. I have about 60 odd sets. If it seems like an odd thing to collect, you should know I try to only get the tackiest and kitschy of all shakers.
The one cool new thing about what I've done in my room is the birdie lights. I got them at Ikea, and there are five birds on the cord. So, having gotten rid of the tree I needed something to do with them. I took a wooden dowel and wrapped the cord around it. The birds are on clips, so I clipped these to the dowel too. The clips actually make the whole thing stand up. It sits on the heater/air conditioner unit.
Now that I've rambled on and on about essentially nothing, I'll stop.

Roasted Eggplant Salad

2 medium sized eggplants
1 bunch green onions
3 medium sized vine ripened tomatoes
2 cloves garlic minced
olive oil
1 red bell pepper, de-seeded and chopped

1. preheat oven to 350 degrees
2. Pierce eggplants all over with a fork, and brush completely with olive oil. Put in roasting pan in oven for about 1/2 an hour, or until tender.
3. Remove eggplants from pan, and remove the skins (this is tricky, if roasted correctly the skins just slide right off, if not...well...pepare for some sore fingers) discard the skins. Chop into small pieces and set aside to cool.
4. Chop all the remaining ingredients and mix them together.
6. When eggplant is completely cool add to the other veggies. Add salt and pepper to taste.

You can add kalamata olives to this, as well as cucumber.

It should be noted that this works best in an electric oven. I have no idea why.

I am also looking into the logistics of a failparty. Not at my place, but in town.

--Little Bird is wishing for spring


Christopher said...

Me, I also have a hard time giving up books. I've bought the unedited "Grimm's Fairy Tales", and the works of Hans Christian Anderson, 3 times, simply because they brought me so much joy when I was a kid. But in general any book that I end up engrossed in or enthralled by is harder to give up than one of my own fingers, regardless whether or not I ever intend on reading it again.

I've never had any luck cooking eggplant. I'll give the salad a try when I go grocery shopping monday. I'll let you know how that goes. Side note - I'm not the best cook in the world

And I would definitely be up for a failparty, if the logistics would pan out. If not, you could always show me to a good bar in your neck of the woods!

Little Bird said...

Hey Mama Bird, I found something I desperately need!
I don't think it'll actually link, but you can copy and paste.
You, know, because the collection isn't big ENOUGH.

And Christopher, the key to the eggplant is the olive oil. Don't skimp on it.

Christopher said...

Hmm... will try.