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Forgetting to remember
by Goliad Cooks! by Darlene Montague
Mar 15, 2014 | 25 views | 0 0 comments | 10 10 recommendations | email to a friend | print
Bil is starting to worry about me and, frankly, I’m getting a little worried, too.

I’m losing my medium-term memory. Oh, I’ve already lost my short-term memory. You know when you go into another room for something but can’t remember what or open the refrigerator and don’t know why. But now I’m losing the ability to remember that I have a meeting on Tuesday after being reminded on Sunday or as in that instance when I told myself to pick up milk when I drove into town for my prescriptions and came home with no milk.

Last Wednesday as I was headed to H-E-B, I told myself to pick up the ingredients for a dessert I needed for Saturday night. After spending two hours in the store and loading up the car with groceries, I realized I didn’t have my dessert items when I passed the Windmill Exxon station on 426 on the way home. So Thursday, I headed back to H-E-B for the same reason.

But first I stopped for an iced coffee at McDonald’s before my pedicure appointment. That was followed by a stop at Party City. Then I needed to stop at Big Lots for couscous (they have a big selection of Bob’s Red Mill products there) and since I was close to Hobby Lobby I had to check out its Easter things.

Then it was on to Wal-Mart to recycle my plastic bags and get garden gloves. It dawned on me at 3 p.m. that I hadn’t eaten lunch yet, so I made a stop for that. Then came a detour to my cousin’s house to drop off garage sale items.

Finally, I arrived at H-E-B. Evidently, I got distracted by those cooking demonstrator ladies and my quest to find a sweet pickle not made with HFC (high fructose corn syrup) as I don’t buy anything with HFC in it. I stopped buying Blue Bell ice cream because they switched from making it with pure sugar to the cheaper HFC. Well, come to find out, there are no sweet pickles at H-E-B that do not contain HFC, either.

Anyway, after nine hours of running around in Victoria, I was finally headed home. As I crossed the Cuero highway, I realized I had forgotten my dessert ingredients again. This no memory thing is getting a little scary.

So I had to switch from my plan of taking a dessert to taking an appetizer. Trisha Yearwood had Nadia Comaneci on her cooking show the other day and she made her mother’s eggplant salad spread. It sounded good and not like anything I usually cook, so I decided to give it a try. But why could I remember to get those ingredients and not the dessert items? Anyway, I think it is very tasty. I served it with pita bread and those new Town House Pita crackers.

Maybe I’ll ask Bil to get me one of those voice-activated recorders to tie around my neck so I can make myself notes before heading to H-E-B again.

Nadia’s Eggplant

Salad Spread (from

the Food Network)

(tastes like a creamy Baba Ghanoush)

Ingredients:

• 2 medium eggplants

• 1/4 cup olive oil, plus more if needed

• 2 tablespoons lemon juice, plus more if needed

• 1 small onion, finely chopped

• 2 heaping serving tablespoons light mayonnaise, plus more if needed

• kosher salt and pepper

• dill, chopped, for garnish

Instructions:

• Preheat the oven to 400 degrees F.

• Pierce the eggplant skins in several places with a fork.

• Set the eggplants on a baking sheet and roast until soft, 45 minutes to 1 hour, turning a few times for even roasting.

• When done, cut off the stems and peel the eggplants.

• Transfer the eggplant pulp to a strainer for a couple of minutes to allow the juices to drain.

• Finely chop the eggplants with a knife on a cutting board until they form a fairly smooth puree.

• Add the eggplant puree to a bowl and stir in the olive oil and lemon juice until well-blended. Taste and add more olive oil and lemon juice if desired.

• Add the onion and mix in the mayonnaise, adding more if needed.

• Season with salt and pepper.

• Garnish with dill and refrigerate for at least one hour to chill.

• Serve with crackers, pita bread, toast points or veggies.

Cook’s notes: I used regular mayo as that is what I had on hand. I only used half an onion as mine was so “strong” and that was plenty. Don’t use a food processor as you want some texture. I removed the larger clumps of seeds as I was peeling the eggplant. One reviewer said she also added some roasted garlic, which sounds good. I skipped the dill garnish.

Just a reminder: Check your H-E-B receipt closely. This is the third time mine has shown that the prices they ring up are not the prices displayed. One time, they overcharged me 50 cents an item and last week it was 80 cents on each package of bacon and when you buy several packages that adds up. Think of how much “extra” money they make every day when people do not ask for refunds. Watch that check-out screen!
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