Just a few things on this very snow day because even though it is 9am, I’ve already shoveled for an hour, walked the stupid dog, experimented with a new recipe and made a new friend.
Jasmine, a lovely young lady who works(ed) at Leaf knocked on my door to say hi and tell me how much she enjoys the house. This happens with surprising frequency and I love meeting new people.
So hello Jasmine and welcome to my world! Thank you for stopping by the house and introducing yourself. I’m sorry today is your last day working in Boulder, you seem like just the kind of person I like.
Then there’s this thing with Dirdy Birdy, my very first pole crush. I found her video on Youtube when I was first getting into pole and looking for inspiration. She wasn’t massively famous yet and I friended her on Facebook.
Fast forward a few years and she’s coming to visit this summer with Michelle Shimmy and Maddie Sparkle for Pole Theater USA.
I’m meeting my very first pole crush! She’s staying at my house with the rest of the celebs and is excited to meet Mr. Bates because she’s a crazy cat lady, too.
Because it snowed a shit-ton, I posted this video on Facebook.
She responded …
I’m just a little bit psyched. By all accounts she is the sweetest person in the world, and that’s coming from some really sweet people (Steven Retchless, Maddie Sparkle, Michelle Shimmy, Natasha Wang, etc.)
I’m working on the menu for her stay, I want to make sure she has great vegan selections. To that end I tried the best thing ever at The Med last week, a Lebanese dish called Eggplant Fatteh. I harassed the executive chef until he gave me the recipe. It’s simmering on the stove as I type.
Here’s the recipe, it can easily be made vegan.
Eggplant Fattah (From The Med)
- 2 lbs eggplant ( peeled and diced 1/2 inch)
- 2 tbsp. salt ( for eggplant)
- 1/2 yellow onion ( diced)
- 1 medium carrot ( diced)
- 1/2 tbsp. chopped garlic
- 1/2 lb cooked garbanzo beans
- 2 oz tomato paste
- 1 tbsp. pomegranate vinegar or molasses
- 1/2 tbsp. chopped cilantro
- 1/2 lb cooked spinach ( frozen works fine)
- 1/2 tbsp curry powder
- 1 med can plum tomatoes ( pureed)
- 3 cups vegetable broth
- 2 ribs celery ( diced)
- 2 oz vegetable or grape seed oil
- salt & pepper to taste
- 2 oz harissa sauce( maybe in ethnic area at grocery store)
Peeling and dicing the eggplant. Toss in 2 TBS of salt and let sit for 20-30 min. Rinse and drain well. Heat vegetable oil, add well drained eggplant, sauté until lightly browned. Add onion, garlic, celery & carrot. Deglaze the pot with pomegranate vinegar and add tomatoes, vegetable stock, spinach, garbanzo beans,cilantro, curry, harissa, tomato paste. Simmer for 45-60 min over low heat stirring occasionally. Once mixture has reduced, taste & season with salt & pepper.
- 1 cup yogurt
- 1/2 cup tahini
- 1/4 tsp lemon juice
- 1/8 tsp Tabasco
- 2 oz water
- 1/2 cup canola oil
- 1/2 tsp salt
- Combine all ingredients in blender or food processor and blend until smooth
Pita chips: Cut pita bread into triangles, Brush with olive oil and season with sesame seeds, dry oregano & sea salt toast in 350 degree oven for 6-7 minutes until lightly browned
Garnish with tahini sauce, pomegranate seeds, chopped mint and pita chips.
And finally, I want to thank Caoimhe (pronounced Kee-vah), one of my most loyal readers (all 12 of you!) who was so kind as to donate to my kids’ school’s PTA. Imagine that, someone who only knows me from my blog, who lives in Florida, donating to the PTA. I am so touched.
I am often overwhelmed by the kindness of strangers, although I can hardly call Cao a stranger, she’s been such a kind and supportive voice in my life.
Her name means beautiful, gentle and precious; all so fitting. I wish you could come to the party, I’ll take lots of pictures.