Poached are any lingering feelings of exhaustion or dullness because soon the holiday weekend will be upon us – I am left feeling optimistic and welcoming of the time away from work. I have a mind that easily wanders whilst I’m allegedly assigned to “more important tasks”, so it’s always nice to be able to have personal time for my wandering mind. Inspiration can be quite beguiling at times: often I think I am onto a brilliance as my senses become heightened and my synapses start to fire – but just as soon as it hatches, it flickers and dims. I cannot be alone in this! But there are those times where (what you feel is) greatness steps into the air. There is a lure involved with an awakening – the temptation of the muse we do not know yet, but will fall so hard for. The beginnings of these feelings are chaotic and blissful. The results, if they come to fruition, are frustrating, beautiful, and captivating all at once. We can search for it, or we are found – but it’s always an adventure.
The garden has been the greatest influence to my life this year. Many hours have revolved around planning, tending, nurturing, and receiving. I have spent many more hours speaking lovingly to those who surround me about the joys and benefits of growing your own food. My hours spent convincing have been short, mainly because I think there is a sweet and communal acknowledgement that food is best when it is fortified by one’s own hand. Around here we are investigating new ways to spread the message that you don’t necessarily need a farm to provide some form of nourishment for yourself. We are managing our paradise in an urban setting, and I want our neighbors to know that they can do it too! You’d be amazed what you can procure in pots and containers alone. We try not to preach, but simply want to share our enlightenment. Self-sufficiency and health are an unbeatable combination, and an inspiring concoction.
When the garden gives you eggplants you make baba ganoush? I like to think so. This is absolutely one of my favorite dips. There is a sincere smokiness to blistered eggplant that is simply divine. We have been granted some very eager eggplants this year – such beauties to watch grow. We experimented with a few different varieties, including fairy-tales and gretels. I don’t have their portraits with me this evening, but I will share them soon – serious stunners, and tasty to boot. I crafted the baba ganoush with our purple satin eggplants, and the taste was one of happiness. A twist I thought was ever so pleasant and elevating was the addition of miso (I am extremely fond of it). A small endeavor in the oven followed by a quick whirl in the processor leads you softly to bright and bold flavor. I am such a fan.
Enjoy cosmically with pita, olives, cheese, and crudités.
I hope that the oncoming holiday weekend is full of relaxation, inspiration, and loving vibrations. Even though summer is technically still upon us I am giddy with the release of my favorite brewing company’s fall beer, Tumbler. It definitely accents and punctuates cool, crisp nights better – but I can hardly resist a preliminary sip.
- 1½ - 2 lb eggplant (1-2 eggplants)
- 2-3 garlic cloves smashed (preference!)
- 3 tbl tahini
- juice of 1 large lemon
- 1 tbl olive oil
- 1 tsp red miso paste (+more to taste if desired)
- ½ tsp smoked paprika
- ⅛ tsp cayenne
- preheat oven's broiler on high
- prick eggplant with a fork
- broil on a sheet pan close to the top of the oven for 5-10 minutes
- turn oven to 350 degrees
- roast eggplants (and add smashed garlic cloves) for 30 minutes until browned and soft
- release eggplants from their skins and scrape flesh into a food processor
- add tahini, lemon juice, olive oil, miso, paprika, and cayenne
- process until smooth
- adjust seasonings to taste (add salt and pepper if desired)
- garnish with drizzle of olive oil, sesame seeds, cilantro, and pomegranate arils
With respect to your first paragraph you are definitely not alone! And I found the way you put it so evocative and beautiful. You have such a poetic way of writing. It catches me off guard because it follows a different pattern than most of what I read. I really enjoy it!
This year has been all about gardening for us too. We have loved producing our own food and like you we don’t have a farm. We set-up large wooden boxes to hold our plants. We are already making plans for more next year. I couldn’t agree more with, “Self-sufficiency and health are an unbeatable combination”.
Beautiful post Danielle.
Thank you for the kindest words, Kathryn! I’ve always had an interest in writing. I never thought that I would pair it with food, but there is something whimsical about the coupling. Sometimes I feel myself rambling, but it’s undeniably true to my character.
I love to hear of your garden endeavors – those beautiful, beautiful tomatoes are what initially drew me right into your blog. It’s therapeutic to step back at the draw of the growing season’s end and make a nod to your accomplishments, while conspiring to what plans will take place next year. Thank you again, Kathryn – it’s a delight to be able to conversate with you.
Hello! I am so glad I stumbled upon your blog today – I love your philosophy and your photos. The idea of mixing miso with eggplant into a babaghanoush is a FANTASTIC idea. I love making my own babaghanoush – so flavorful and easy! Anyways, great to e-meet you!
Hi Dani and thank you a million times over for stopping by! It’s a serious treasure to be able to meet new people – especially those that share the same perspective. Food is simple, nourishing, and ever so beautiful! Thank you on the babaghanoush, I think the miso does enchanting things to it. It’s a great pleasure to meet you (and I love your name), have a lovely holiday! xo
This looks so incredibly delicious! I love the smoky flavours in baba ganoush and bet it goes so well with the sweetness of the pomegranate seeds! Thanks for sharing
Hi Gabriella! Thank you so much for the lovely compliments. Smoky and sweet is definitely a lively combination, it works very well here. xo