Eucharisteo - A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember as thanks to the Lord.
Wednesday, July 27, 2011
This weeks menu is up (I do Wednesday to Wednesday because that's how I shop and it's just easier for me that way)
Trying to have more fruits and veggies. Got great stuff at Sprouts today, everything had a great price.Lots of lucious tomatoes, pineapples, avocados, 77 cent blueberries. Yum!
I had all five of my little ones with me and an elderly Italian woman stopped me and we spoke for quite awhile. She told me of the days of Mussolini, of the blue eyed marines who rescued her. She said my boys looked just like those handsome blue eyed marines. She thanked me for raising the next generation, she was beautiful and I could have stood there in between the pineapples and the mangoes for hours talking to her. What a jewel! Yet one more reason I love going to Sprouts! We mothers are so encouraged when someone spurs us on with good words. I thrive on those words.. likewise the reverse can also be true. When a mother of lots of little ones hears "you have your hands full" "you must be crazy" or "wow, I certainly couldn't do that!"... it can dash my day to bits. So if you, reader, are out and about in your day and you see a Mama, trying her best in the store with her children, encourage her! She needs it!
Tuesday, July 26, 2011
Outside my window...
I am watching the breeze flow through the Jacaranda trees, it's amazing that we are having a breeze at all in this Phoenix heat, but it is lovely nonetheless!
I am thankful...
for my hardworking husband who never ceases to amaze me with how hard he works for us! He came home late last night with a black face, black hands, black arms, burns on his arms from welding. He never complains.
Monday, July 25, 2011
Our family loves Eggplant Parmesan! It is a comfort food, usually involves a bit of prep work and turns out greasy but good. But, we're trying to be healthier people these days and so I've worked out some of the kinks from my original recipe, and so here is my healthier baked version which I think tasted even better than the one I've always made.
First, take a glass baking dish (9x13), spray with Pam and dust a layer of italian seasoned bread crumbs and then a light layer of Parmesan Cheese. After that, a layer of pasta sauce. I used "Classico's Caramalized Onion and Garlic Sauce"-it's really yummy!
Then saute mushrooms and shallots together until soft and golden.
Add the mushroom mix as a layer, dust again with bread crumbs and parmesan cheese. After that, place on another layer of tomato sauce.
Bake at 400 degrees for about 25-30 minutes, then put on broiler for two minutes to toast the cheese and bread crumbs. This turned out delicious!!! No egg batter, no frying, and it's easy to spoon on the plates. The bread crumbs makes the sauce thick and still adds another level to the eggplant. Oh my, it is good! Why don't you make it tonight?
Julia's Eggplant Parmesan
1 eggplant, washed, peeled and sliced
1 pkg mushrooms, washed, sliced
1 red bell pepper, washed, peeled and sliced
2 shallots, finely chopped
approx 1 cup bread crumbs, give or take
approx 3/4 cup parm. cheese (the cheap stuff)
1 lb. fresh mozzerella cheese (you'll be happy you chose fresh, trust me!)
olive oil for sauteing
2 jars of your favorite pasta sauce
Serve with pasta noodles.