We are in the thick of it now guys. I’m talking about the thick of the fall cold season.
You know what I’m talking about. The kids are back to school and sharing germs, the weather has turned cold, and suddenly everyone is chugging orange juice like it’s their job, because we’ve all been told vitamin C is the answer….
This fun recipe came to me late this summer. I was looking for something to do with the abundance of eggplant that graced our presence. I love eggplant parmesann, but there’s only so much parmesann that one can eat before you start to go a little crazy. At least that’s what Chuck said, and so the quest for fun new eggplant recipes began.
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Sometimes there’s just a whole lot of stuff going on and you get overwhelmed by it all. It feels like you’re going crazy because you just can’t keep track of it all.
What does one do when their late season tomatoes are still green and about to get frost bitten? Why they make fried green tomatoes of course!
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Fall is easily one of my favorite times of year, not just for the beautiful trees, and change in the weather but for the abundance of fresh produce. The final tomatoes are becoming ripe, squash, pumpkins, and apples are ready to be picked and even some greens are poking back out. The cooler temperatures mean that turning on the stove is no longer a horrendous endeavor and suddenly we can start bake and roast again.
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