Sunday,9/23/18

I peeked into a new cookbook at work (Now & Again, by Julia Turshen) and was intrigued by a recipe for eggplant with pork and ginger. Very simple: roasted eggplant cubes, tossed into ground pork sauteed with ginger and soy sauce. I threw in some garlic and scallions as well, and served it all over noodles. This was easy and delicious, although it prompted Carter to say that he doesn't like eggplant. Oh well.