Getting the Last Word

So what ever happened to Lois Lane? (both the dc comic character and our long time ago poster (abuzz or a2k, I forget)

I did see the poster on (of course) some italian oriented discussion site - which I don't remember either since I only saw that site once.

Well, one of them had her own comic book.

And Loislane 17 last posted in early in 2009.
http://able2know.org/user/loislane17/
energetic and smart person - that's her profile link.

That still doesn't explain why peanut butter costs more than an eggplant

Because the egg is a plant

Peanuts too to a degree but butter has to be made, nice and slow and stuff

Why does an eggplant cost more than an egg?

Ummm...I love Chinese eggplant in garlic sauce. And it goes so well with cold sesame peanut noodles.

Peanuts have to be shelled, then processed to become the creamy goodness of peanut butter. Eggplants have to grow, but not processed into anything else.

How about Baba Ghanoush - good way to use up spare eggplants!

RECIPE: Baba Ghanoush

2 large purple eggplants or the equivalent in smaller varieties
2 to 4 garlic cloves, crushed
1/3 to 1/2 cup tahini
1/8 cup pomegranate sauce (or juice of 1/2 lemon)
Salt to taste
1/4 cup walnuts
4 tablespoons plain yogurt

Preheat oven to 450°. Puncture eggplants with a knife, and roast whole on a baking sheet for 25 to 30 minutes. When cool, slice off the ends and peel. Add to food processor, along with 2 cloves of garlic, tahini, pomegranate sauce (or 1 tablespoon fresh lemon juice), salt to taste, walnuts, and yogurt. Purée until smooth and taste, adding more garlic, tahini, lemon juice, salt, or yogurt as desired. Serve with pita.

word

Vonny, thank you for posting that. I'm an eggplant fan, but I overdosed on it a month or so ago (no need to have eggplant in everything, ma'am). I put it in ricotta tortes and soups and pizza and burritos, once put it in bialis; well, you can see the problem. I have kept stores of it in the freezer (in used ricotta containers), pre sauteed with some oil and s & p and dash of chile pepper and sometimes dash turmeric.

I'm almost ready to engage eggplant again and I even have some tahini at hand.


Also, I'm a baba ganoush virgin.

Once long ago and far away I had a dish at lunch that was perfect - it was at Ca' Brea, a great to me restaurant in Los Angeles, no idea if it is still great now. This was a somewhat thin slab of eggplant grilled with not too much but primo mozzarella on top. No big deal, simply perfect.

Was this last wordy enough?

Egg plant is Aubergine, right?

Yes.

I bet they call courgettes something different as well.

baba ghanoush

is there a better last word than ghanoush?

Saxifraga.

now Saxons are interesting

but saxifraga?

It also amazes me how many English words end in iggle or uggle, or contain the aforementioned within.