For Sandy

Today was supposed to be the first blog here from Sandy Keith. She is a facebook friend of mine. A retired newspaper reporter who lives in California. She lost her husband last year and misses him terribly. She is a devout Christian. One of the ones who lives what she believes, makes a difference in people's lives, shows incredible kindness and wisdom and does not smack you over the head with her bible because she wants you to think like she thinks you should think, or just to show that she is holier than though. She walks the walk.

It's is funny/strange that you could know these things about someone who is a "friend" on facebook, someone you know but you really don't know. But with Sandy you know that she is the real deal. Someone you want to emulate because you respect her even if you disagree with her sometimes. Strange thing about the internet and these social sites, it can make the world a smaller and gentler place. When you sort through all the loudness and anger you just might find that you/we have more in common than you realize.

Sandy started a blog a few weeks ago  www.oma-sandysramblings.blogspot.com . It is filled with some wonderful memories and the writing is pretty top notch. I can recognize this even if I can't duplicate it. It is a joy to read. She has 21 followers already and I think Sandy has a great time doing it. Maybe reminiscing can be cathartic. I urge you to check it out.

Sandy has had some health problems and decided to go vegan and join us here. Today was to be her first day blogging with us. I get notification from a mutual friend, one I know in person, that Sandy is in the hospital. She sent word through him that she had every intention of posting today and sharing a great recipe with us. She told me last week that she was ready to go and had a great pasta recipe to share with us. I love pasta. I love Sandy and I haven't even met her in person, funny that.

Get well Sandy. We look forward to seeing you here, to you being well, to sharing your insights and memories and your recipes!

A Nod to Egypt and North Africa

Who knew Facebook and Twitter would propel a Revolution? All eyes have been on Egypt and the amazing events of the past 2 weeks and rightly so. It gives one hope for the possibility of serious change in that area of the world. I have just joined a group of women who participate in a meditation for world peace very, very early on Saturday mornings. As we left last week someone said..."look what is happening in the world." Everyone smiled. Every little bit helps don't you think?

This week I found a recipe for Lamb and Eggplant Gratin with North African Spices. Ah, a vehicle to try one of those meat substitutes. I chose Gimme Lean to replace the lamb and a soy cheese to replace the feta that was called for. I think it works quite well. Like a moussaka but less work and a fabulous amount of spices to really give it a kick.

I had made a gratin of yukon gold, sweet potatoes, granny smith apples, onions and garlic for dinner on Sunday. Are you seeing a trend here? I put that in a sauce pan, warmed it up and whipped it to make a perfect mashed potato accompaniment. Steamed broccoli rounded out the dish.

1 1/2 lb Eggplant cut into slices

Preheat oven to 350. Olive baking sheet and roast eggplant until they are soft and pliable. 30 mins.

Sauce

1 lb Gimme Lean

1 onion, finely chopped

2 garlic cloves, chopped

1 1/2 TB ground cumin

1 TB ground cinnamon

1/2 tsp. ground allspice

1/2 tsp. red pepper flakes

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1 (28oz) can crushed tomatoes

1 cup water (i used 1/2 cup)

1/3 cup chopped parsley

In a large saute' pan cook Gimme Lean with a small amount of water, breaking up lumps until it is brown. Remove to bowl. Put 2 TB olive oil in the pan and add the onions and cook over medium-high heat until translucent. Add garlic and cook 1 min. Add spices and cook until fragrant. Return Gimme Lean to pan and stir. Add tomatoes and 1/2 cup water. Bring to boil and then lower heat and simmer for about 5-10 minutes. Set aside.

Topping

2 cups soy cheese

1/2 cup toasted walnuts, chopped

1/2 cup fresh breadcrumbs

1 TB chopped parsley

1 Tb olive oil

2 TB chopped fresh mint

2TB chopped fresh cilantro

Combine topping ingredients and toss with olive oil. Set aside.

Assemble in a gratin dish sauce, eggplant, topping, repeat layers. Place on baking sheet and cook until hot and bubbly and topping is crisp. About 20-30 minutes. Let sit for at least 10 minutes. Garnish with fresh mint and cilantro.

This dish is very flavorful and the Gimme Lean worked well but I must admit I would like to try it with the lamb and feta from the original recipe. Banjo thought the broccoli was especially good.

Peace.