Ambitious Deliciousness – Dont Eat Lazy.

Here’s a conversation I had with my parents regarding gazpacho:

“What is that,” my mom asked. “Pasta sauce?”
Me: “No, mom. It’s cold tomato soup.”
Dad: “It looks like pasta sauce to me too! Where’s the pasta?”
Me: “It’s cold soup that you make without using the stove.”
*blank stare*

After explaining that gazpacho is a cold Spanish tomato-based raw vegetable soup, the idea of cold soup still didn’t make sense to my parents. But that’s ok. I know people who think it’s weird that Korean people drink cold beef broth in Nangmyun, so to each his own.

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Don’t you hate it when you’re all ready to make something and realize that you either don’t have enough of a key ingredient? Or worse yet, it spoiled?!

That’s what happened to me. I had a beautiful yellow bell pepper but I waited too long to cook it. Since I had mentally gotten ready to cook, there was no turning back. I went to the grocery store really quick and got bell peppers. They didn’t have any yellow ones so I grabbed a couple of red and green ones.

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The weather is growing significantly colder by the day. It’s time to bundle up and wish for hibernation!! Well, before I start worrying about being cold… I’ll just enjoy the brisk air, beautiful foliage and apple cider!

This dish was created after picking up a lovely eggplant from the farmers market. I’ve never cooked with eggplant before so I thought I’d take an easy stir-fry route and experiment with more complicated dishes next time. Feel free to leave me your favorite eggplant recipe in the comments.

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