Wednesday, December 30, 2009

Diving In


Though this eggplant parmesan is a distant memory at this point, it is by no means forgotten. This caused Tamalehawk to reconsider his long-standing indifference towards the eggplant. Turns out, when sliced real thin, breaded, and fried, you get something all together delicious. He layered the golden planks in a casserole dish and parmesaned the hell out of them.

Also important to mention: the signature bean salsa of a gracious avocet, rife with diced mangos and a flurry of curry. After the bread ran out, Tamalehawk couldn't find a plane with enough surface area to inhale the terrific dip at the desired rate; thankfully there was an unfrosted sugar cookie nearby that was up to the task.

5 comments:

  1. Long-standing indifference towards the eggplant? Wow. I'm glad that's over.

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  2. I am going to try this but I am going to use mozzarella cheese for toppings, hope it turns out good. :)

    ReplyDelete
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