(no subject)

[turps]

Happy belated birthday to charlidos. I hope you had a lovely day.

I was very lame and went to bed at 8:30 last night. Just me and a long NCIS fic to read. Sadly it was pretty much all sex, which is nice and all but some plot would have been good.

Though getting all that sleep did give me an interesting dream. Where I was a contestant on Dancing With the Stars with Mikey Way. Which yeah, the ways in which that's ridiculous are many, especially if you've seen me in person.

It was a nice Sunday yesterday. Corey still wasn't well so James took off to do Scout things alone while me and Corey hung out at home, watching tv and making Sunday dinner. My story is at that point where the end is in sight, one of the most important scenes coming up next. Which I'm looking forward to but have a problem where I've been using a tight one person POV and he's not the person that's important to the scene. I really need to get it into my head that multiple POVs are okay.

Comments

[turps33.livejournal.com]

6am, dude. I hope you've nowhere to go today. Or are you on half term too?

I can't believe the end is in sight. Of course that still means many thousands of words to go, but still. Soon.

Oh, and question as you're my go to cooking wise. I've been given two aubergines and a small pumpkin. I have various other veggies, mushrooms, red onions, stuff like that. Could I roast the aubergines and pumpkin too? I've never used either before.

[turloughishere.livejournal.com]

I don't know about pumpkins, I've never used them in cooking, but you can definitely roast aubergines. They taste a little like a denser variety of squash. (Greek moussaka is basically a lasagne where the pasta sheets have been changed to aubergine slices.)

[turps33.livejournal.com]

I've left the pumpkin, it seemed too much like hard work, especially when it can be carved for Halloween. But I'm roasting the aubergines right now.

Thank you!

[nopseud]

Or are you on half term too?

Yep :-) It's my last holiday for being a student.


You can definitely roast pumpkin. I've made soup with it before, too, but pumpkin doesn't have a very strong flavour to it needs to have some other things in there with it to liven it up (maybe a little bit of curry powder). Are you going to make a lantern with it, too? If you are, just cut the top off, take out the seeds, then scoop the insides out from the top so you're left with the shell.

You can roast aubergine, too. Or it's very nice cut in thick slices, brushed with olive oil and grilled (also good barbequed, but we don't really have the weather for that right now :-). Or it goes very nicely in vegetable curry, or you can use it to make moussaka.

[turps33.livejournal.com]

It's my last holiday for being a student.

I hope you're enjoying it, then.

I've done nothing with the pumpkin yet. It came in a vegetable box so is a little small, but no doubt it will be carved and the insides eaten.

I did roast the aubergine last night and it was horrible. It was like eating soggy slugs. I'll try a different way next time. Obviously just cutting it up and shoving it with the other veggies isn't the way to go.

[nopseud]

It needs to be roasted at a high temperature, and you need to brush the aubergine pieces well with olive oil first, so they'll crisp up nicely. Space them out, too, so they don't go soggy.

You can also get some of the water out of them before you cook them, by cutting them up and then putting them on a plate and sprinkling salt all over them. Then after half an hour or so, pour off the water, rinse off the salt and pat the aubergines dry, then cook them.

[turps33.livejournal.com]

Ah. I see. Thanks for the tips.

But man, canned corn is looking very attractive right now.

[nopseud]

Hee! I have to admit, I don't really do the salting thing unless I'm planning to grill the aubergine. Usually I put aubergine in curries and things, so I don't have to worry about the water content.

Ooh, you can also make an awesomely tasty dip with aubergines. Let me see if I can find a recipe on the intarwebs...

...here's a really easy one.

You could put in a bit of paprika, too, if you like, just to spice it up a little.

[turps33.livejournal.com]

That really is easy. I like recipes like that. Thank you!