Not-So-Retro

Unless you ate a lot of naan back in the 60s. Then it is.

On my quest to get Marge & Ben on the farmer's market veggie love list, I threw together a cheezy treat - that ironically didn't fall flat.
Eggplant Flatbread Pizza
1 small eggplant, sliced thin and quartered
1 small onion, caramelized
1 red pepper, roasted
6 garlic cloves,quartered and roasted
1/4 cup bleu cheese
1/2 cup parmesan
2 'loaves' naan [heck, you can pick it up at Target]

After caramelizing onions, add a tablespoon of olive oil to the skillet. Saute eggplant. Remove from heat and top naan with all ingredients. Bake in 375 degree oven for 15 minutes or until cheese melts. Cool. Cut. Consume. Praise kids for veggie ingestion.

Next up: butternut and sweet dumpling veggie varietals that I hope they don't squash...

Tipsy Tuesday: Hot Cuppa

[I scored this mug at Sparks for 50cents. Some days, I'll admit, I need the reminder!]

Here's a cocktail for a crisp, cool, fall nightcap. And it may just keep you up after hours...

Coffee Royal
1 1/2oz brandy
1 cup hot black coffee

Add brandy to coffee. At this point, you may add sugar to sweeten the taste. This may be garnished with a lemon peel. [Or, you could do whatever the hell you want.] Share one with your favorite Joe.

To Market, To Market

The kids & I swung through the farmer's market this weekend. And I decided to see if I could get them to really dig squash. This week I'm going to forgo their retro canned-green-beans veggie funk by putting eggplant [I know that's not a squash, humor me], butternut & sweet dumpling on the menu.Keep in mind I WANT them to eat their veggies, so I've got to be up front about something: it's highly likely that I will NOT consult my vintage books. I've paged through and have yet to find something that the under 7 crowd would go for. Are you okay with that?

Psycho/Psychadelllic Squirrel

I forgot to tell you. I made another pilgrimage to the Sparks flea market with a few of my favorite, thriftiest friends. As usual, I grabbed, haggled for and schlepped all I could for $20. This was my favorite find. For one dollar. Because Marge is, and forever will be, my squirrel...
...in every adorably psychotic way.

WPF?!? Pfriday

I think we know WTF this is. But isn't it a little, well, phallic?Who would have thought a vegetable would make them blush?

Loafing Around the Kitchen with Calumet

A cool evening and a little Calumet this week made for a bread pudding that was the bee's knees.
Calumet Bread Pudding (c)'20s
2 cups bread crumbs [I cubed them, didn't want the pudding to turn out crummy]
2 cups milk
1/3 cup sugar
1 egg, well beaten
1/4 level teaspoon salt
1 level teaspoon Calumet Baking Powder
1/2 teaspoon vanilla
2 tablespoons butter

Scald milk, pour over crumbs [cubes!]. Let stand until cool. Beat egg thoroughly; add sugar, salt and baking powder well mixed. Combine this mixture with the milk and crumbs [cubes!]; add butter and vanilla. Bake in a buttered baking dish one hour in a slow oven [aka at about 350 degrees]. Serve with Caramel Custard Sauce [I didn't have the patience - as usual I needed instant gratification in the form of Cool Whip]. Raisins may be added to the pudding, if desired.

Caramel Custard Sauce
[aka what I shoulda made]
3/4 cup light brown sugar
3 level teaspoons flour
2 eggs, well beaten
1 1/2 cups milk
2 tablespoons butter

Mix sugar and flour thoroughly. Then add well beaten egg and milk. Place over double boiler and when hot, add butter. Cook until thick and creamy. Serve over the pudding, either hot or cold, if desired.

Thanks for the comfort, Calumet.

Tipsy Tuesday: Sherry Baby

You might impress someone [especially yourself] if you can toss back this cocktail. It may make you more nauseous than tipsy.

Sherry Flip
1 1/2 oz Sherry Wine
1 Whole Egg
1 Teaspoon Sugar
Nutmeg

In a blender 1/2 filled with ice, add sherry, egg and sugar. Blend well and strain into a large wine or cocktail glass. Sprinkle with nutmeg. Gag.