The D Word

If you have ever even seen this blog, much less read it, you have to know that we aren't running around down here in bikinis. I greatly value the freedom to be whatever size I happen to be, as long as I am comfortable - and at the same time I have to say that there's a time to pay attention to health. Things aren't going to change much around here, but you will see a difference in the healthfulness of the food. I'm going to use a larger variety of vegetables and more leafy greens- less sugar, bread, potatoes and pastas. Chicken. Fish. I'm not going all Atkins on you, I'm trying to be moderate and continue to make food that I love.


I am so excited about the dish I made for dinner tonight- inspired by my friend Colleen who lives in Pittsburgh!! I cut an eggplant in half, scooped out the meaty part and diced it. I sauteed it in a little olive oil over medium high heat and after a few minutes, threw in a chopped roma tomato, some diced yellow squash, 2 sliced spring onions and garlic powder, salt and pepper. Keeping the heat in the pan up, I continued to sautee for 5 more minutes. Then I took it off of the heat and tossed in some shredded Parmesan cheese. I then stuffed the whole mixture back into one of the halves of the scooped out eggplant. It smelled SO GOOD as I was stuffing it back into the eggplant half. I baked it at 375 degrees for half an hour or so until it started turning brown on top. This has a fantastic flavor, you could really make it with the eggplant along with any other vegetable you please. It's going to be a regular dish in our house...and the eggs.