Monthly Archives: May 2010

WAR

War, huh, yeah
What is it good for
Absolutely nothing
Uh-huh

Sing along…

War, huh, yeah
What is it good for
Absolutely nothing
Say it again, y’all

Well, maybe a book? Sebastian Junger – author of The Perfect Storm – has a new book – titled War.

Heard about it? I saw the interview on the Daly Show and decided to buy it.

http://www.thedailyshow.com/watch/tue-may-11-2010/sebastian-junger

Didn’t make it very far into it – about 50 pages. If there is an opposite to chick lit, this is it. So, I gave it to my husband; he read it – through the graphic killing, bombing, odors, etc, – and, oh yeah, male bonding? He liked it.

The NY Times has a review:

http://www.nytimes.com/2010/05/16/books/review/Filkins-t.html

In it, the reviewer, Dexter Filkins, says that Junger “uses the platoon (the second of Battle Company, part of the 173rd Airborne Brigade) as a kind of laboratory to examine the human condition…”  and  ”Junger captures some nice moments…”

Do you remember any “nice moments”?  I asked my substitute reader.  I’m still waiting for an answer.

The Uncommon Reader – no matter who is Prime Minister

Are You a Fan of Eggplant?

Recipe from Millie’s Secret Stash  – Stuffed Eggplant

Cook 1 lb ground sirloin until brown. Tip pan sideways and spoon off any fat.

Mince and add two onions, together with three tablespoons of olive oil. Cook over medium heat until onion turns transparent. Add a handful of fresh minced parsley and 2 minces cloves of garlic. Cook several minutes longer and set aside.

Slice a large eggplant (not the small skinny Japanese – this recipe is Italian).  Leaving the stem intact. using a carved grapefruit knife, scoop out as much pulp as possible until you have a shell 1/2 inch thick. Cook halves in a saucepan in 1 cup of salted water; cook 10 minutes.

Chop the eggplant pulp, combine with meat and cook, stirring until eggplant is transparent. Season with salt, pepper, and rosemary. Stir in 1/2 can of tomato paste, diluted with a little water.

Drain and cool eggplant shells. Arrange them in a buttered baking dish and spoon in the filling to overflowing.

Sprinkle the tops with a blend of fresh bread crumbs and grated Parmesan cheese and drizze over a little more olive oil.

Bake at 350 until cooked through and golden on top – about 20 minutes.

Can serve four by cutting each half in half again. You can eat the eggplant skin.

VOG

Vog over the Ko'olau

Hawaii’s equivalent to smog.