Whistling in public and other misdemeanors
Is it strange to whistle in public? I don’t mean whistling at someone, or at a show or sporting event, but to just whistle a tune. Because yesterday, I got a strange double take or two while whistling a tune in the grocery store.
I spent most of the day in Jason’s kitchen canning and had run out of jar lids so I ran down to the local grocery store to pick up some more. I wasn’t even aware that I was whistling until the gentleman in front of me turned his head around to look at me. I caught his eye, so he felt like he had to explain that he thought I might be a friend of his who “will do that”.
It occurred to me then that whistling a tune in public might be a bit unusual. This is not the first time I’ve found myself traipsing around in my own little world while actually in public. I lived alone with my cat in college for a bit and my cat, you see, was very social (wink wink). He was interested in absolutely everything I did so I would tell him what I was doing all the time. Or so I told myself.
One day I found myself in the cafeteria with a baked potato, which needed sour cream. So I said “I’m going to get some sour cream” as I did so. I glanced up at some point to find this student had completely stopped what he was doing to stare at the wonder that was me. I didn’t have to ask. I knew I had just told no one in particular that I was going to get some sour cream out loud.
Alas, old habits die hard I suppose.
This week's recipe of the week is inspired by a lovely Romanian customer who purchases lots of eggplant to make an old family recipe for "salad" or dip. She brought me some already prepared to try out. Everyone, even the kids! loved this eggplant dip. She had the recipe painstakingly written down for me but I don't yet have it up on the web. It is, however, a lot like this Baba Ganouj so here's the recipe for Baba Ganouj:
Makes 4 servings
This popular Mediterranean dip is generally served with pita bread or crostini, but can also be a main course served with pasta.
2 small eggplant
A little oil for baking
2 medium sized cloves garlic or more, to taste
Juice of one lemon
1/4 cup sesame tahini
1/2 teaspoon salt
Freshly ground black pepper
Crushed red chili pepper or chopped fresh cayenne pepper
Preheat oen to 350°. Lightly oil a baking sheet. Slice the eggplant in half lengthwise, and place the halves open side down on the baking sheet. Bake for 30 minutes, or until very tender. Cool to the point at which the eggplant can be handled comfortably. Scoop all the eggplant pulp from the skins. Place in a blender or food processor fitted with a steel blade, along with garlic, lemon juice, tahini and salt. Puree until smooth. Transfer to a large bowl, and season to taste with black and red pepper. Serve with pita bread or crostini as a dip, or with pasta as a main course.
From Still Life With Menu Cookbook by Mollie Katzen