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Grilled Bell Pepper and Eggplant

It’s beautiful weather here in the Bay Area, so I’ve been trying to use the bbq grill as much as possible. As a side dish for dinner last night, I wanted to grill up some red bell pepper and this beautiful chinese eggplant that I fell in love with at the green grocer. Check out that vibrant purple color! It’s so mesmerizing.

I cut up both, then drizzled with a little olive oil and ground some fresh salt and pepper over top. I let it sit for about 30 minutes before firing up the grill. While they were on the grill, I brushed the eggplant slices with a tarragon honey-mustard grilling sauce which imparted them with a slightly sweet and tangy overtone.

I grilled both until they were al dente. Hot all the way through, easily sliced into by my front teeth, and slightly crunch on the inside. The eggplant took on an almost “wet” look and the bell peppers took on a little charring.

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I wish you to know that you have been the last dream of my soul. In my degradation I have not been so degraded but that the sight of you with your father, and of this home made such a home by you, has stirred old shadows that I thought had died out of me. Since I knew you, I have been troubled by a remorse that I thought would never reproach me again, and have heard whispers from old voices impelling me upward, that I thought were silent for ever. I have had unformed ideas of striving afresh, beginning anew, shaking off sloth and sensuality, and fighting out the abandoned fight. A dream, all a dream, that ends in nothing, and leaves the sleeper where he lay down, but I wish you to know that you inspired it.
Charles Dickens (via atomos)

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