Blue Box Reproduction

[Nessa 23]

I haven't been in the office much. We have this big event tomorrow so I've been helping organizing. It's crazy around here, I'll have to leave again in a bit and I also have to work tomorrow.

[monnik 0]

good morning....i have been pc less so now im borrowing a laptop while mine is being repaired.

Ouch! PC-less is a painful condition. Almost as bad as Connectivus Tortoisitis!!!!

[Jasman0717 9]

I wonder what it will take to get big hearts in all 10 boxes, a million posts

[monnik 0]

Good question.

[Cassandra+Yuibi 0]

ah now i have to go to work. i want to go back to sleep

[monnik 0]

Does anybody like eggplant?

[Nessa 23]

I always thought that was not possible. I see the overall top post-hoes and the first 4, the only ones with 4 big hearts makes it looks like it stops there with 4 big hearts.

Does anybody like eggplant?

I love it.

[monnik 0]

I had never eaten it before I came to Egypt. Now, I like it.

[Nessa 23]

I had never eaten it before I came to Egypt. Now, I like it.

really? I used to hate it when I was a kid, but I guess it was just kid behavior you know? It doesn't look good, it's a vegetable = I hate it

Then I remember a few years ago I was at this italian restaurant and they had this eggplant thing that you spread on the bread, and since I'm an adult and willing to try things not only judge by the way they look, I tried and I loved it.

I like to eat when I'm dieting, it's not only very low-calorie, it has lots of fibers and antioxidants.

I used to cut it in half and make little cuts and fill in the little cuts garlic and pepper and put in the over to bake. You can also sprinkle with grated parmesan cheese. Good stuff

[monnik 0]

really? I used to hate it when I was a kid, but I guess it was just kid behavior you know? It doesn't look good, it's a vegetable = I hate it

Then I remember a few years ago I was at this italian restaurant and they had this eggplant thing that you spread on the bread, and since I'm an adult and willing to try things not only judge by the way they look, I tried and I loved it.

I like to eat when I'm dieting, it's not only very low-calorie, it has lots of fibers and antioxidants.

I used to cut it in half and make little cuts and fill in the little cuts garlic and pepper and put in the over to bake. You can also sprinkle with grated parmesan cheese. Good stuff

Yum!!

I never saw an eggplant as a kid! Only in the encyclopedias.

But, my MIL fries slices with garlic and I like it a lot. Sometimes she makes it cold (with vinegar and garlic I think).

[Nessa 23]

Well this weekend that hubster is travelling I can cook whatever I want with cheese, maybe I'll buy that stinky green cheese, roquefort, and cook something that will stink the entire house

PS: hubster HATES cheese, so I can never cook anything with it for both of us.

[Cassandra+Yuibi 0]

My fiance's grandma made me a kind of eggplant salad when I was in Japan visiting. I'd never eaten it before then- and unfortunately didn't like it

[a-jeanne 2]

This is awesome:

Eggplant Bruschetta

2 tablespoons salt

1 pound eggplant

6 tablespoons olive oil

8 slices Italian bread

1 medium red onion, cut into 1/4-inch dice

2 garlic cloves, peeled and thinly sliced

Salt and pepper to taste

1/2 cup finely chopped Italian parsley

Peel and slice eggplant into 1/4-inch rounds. Cut each round in half and sprinkle with salt. Place slices in a colander over a bowl or in a sink. Let eggplant sit until it begins to weep, about 1 hour.

Using paper towels, press eggplant to release moisture. Wipe off moisture and salt from slices.

In a 10-inch sauté pan, heat olive oil until smoking (1 to 2 minutes) over medium-high heat.

Add onion and cook until lightly browned and softened (5 to 6 minutes).

Add garlic and cook until soft, about 2 minutes. Add eggplant and cook, stirring frequently, until golden brown and soft (about 20 minutes) and resembles sautéed mushrooms.

Remove from heat, season to taste with salt and pepper and allow to cool to room temperature. Stir in parsley.

Place bread slices on a baking sheet and toast under the broiler until golden, about 2 minutes per side. Divide the eggplant mixture among the bread slices and serve.

[dNelson29 0]

I could use some blue boxes!

[AnaAndDaniel 0]

greetings from California.

Daniel

:energetic: