Well, the holidays are over.
We are exhausted.
And, while I had big plans to post on my holiday cookies, Reny’s birthday meal and my “stock the empty freezer” week, a little boys
much more complicated than I ever expected stocking took up, well, pretty much all of my time.
(FYI – baby #2’s stocking kit is in the mail and WILL be done before his/her arrival in April!)
(oh, and post-FYI, if you would like one done for your child, be smart like my cousin Sara and ask me to do it now, before you are even pregnant!)
I spent about a week in Erie (and Indiana) for Christmas and a family wedding before heading back to Philadelphia to celebrate 1.1.11 with my grandparents, parents, and sister Tricia. We had a New Year’s Eve of fondue, champagne, great wine brought back from a recent trip to Napa, fireworks on the roof, and a little Mummer’s Parade action! On the 2nd we headed to Longwood Gardens for their Christmas display – a.m.a.z.i.n.g. Interestingly enough, I began my Christmas season with a trip to Longwood the weekend after Thanksgiving and ended it with a second visit. My Erie family headed back west while my own exhausted family headed back home to Philadelphia.
Fireworks from our rooftop
While the whole Christmas/New Year season was full of fun, family, lack of sleep and meltdowns, (on the part of Mommy, Ren was fine!) there was one thing I did not do in Erie – which, along with a carmelo latte from Romolos, is a must:
Visit Pie in the Sky for an Eggplant Sandwich
So, I grabbed an eggplant at Wegmans on Monday, and tonight, attempted to recreate one of my favorite sandwiches.
I brushed 1/2-inch thick slices of eggplant with olive oil on each side and placed them on a foil lined baking sheet.
Quarter and de-seed a red bell pepper, placing them skin side up on the baking sheet
Roast, under a pre=heated broiler, for 4-5 minutes, flip the eggplant (not the peppers!), and roast an additional 5 minutes.
Continue roasting the peppers until the skin blackens.
Remove the peppers from the oven and place in a ziploc bag.
Seal the bag and let rest for 15 minutes.
(my camera battery died here – sorry for the lack of pictures!)
While the vegetables were roasting, I mixed up some goat cheese with dried herbs (basil, oregano, black pepper – basic Italian seasonings) You could also use herbed goat cheese or spread a little pesto on the toasted bread!
After the vegetables were done roasting, I brushed some ciabatta bread with olive oil and toasted in the broiler, 1 minute on each side – careful, watch to make sure the bread doesn’t burn!
Remove the peppers from the sealed bag – the skin should now easily peel off!
Spread with herbed goat cheese
Roasted Eggplant Slices
Roasted Red Peppers
Some fresh ground black pepper
Bread (with more goat cheese if you would like!)
** Pie in the Sky also adds kalamata olives – I forgot to grab some! Won’t forget next time for my olive-loving son!
Since I was drawing my inspiration from Pie in the Sky, I had to pair my sandwich with a little “souped-up” soup ….
Tomato with a little extra basil and topped with freshly grated parmesan cheese!