Believe it or not, I’ve had a request to post pictures of my eggplant. My eggplant is of absolutely no interest to most people, I’ll admit, but there are certain eggplant connoisseurs and cognoscenti who know a really classic eggplant when they see one. Those select few request private viewings on special occasions, and I oblige them. Sometimes they have to share. I mean an eggplant has its limits, am I right?
On this occasion, Leslie R. Lee asked me to post pictures of my eggplant online. So here it is.
Okay, let’s all drag our minds out of the gutter and get back to reality.
Mr. Hambley brought some of the little tender eggplants I like and stashed them in the car until I showed up, to be sure I got a couple. I took one, washed it, cut off the top and bottom, split it in two, rubbed it with garlic-infused olive oil (Did you see that, Ardis? I said “infused” just like the big-boy chefs!) and sprinkled it with Jane’s Crazy Mixed-Up Salt, which ought to pay me for touting them so much. But they don’t.
I popped those babies onto my indoor grill for about 10 minutes, more or less. This is actually less well-done than we like them. We like them WAY done, so they’re kind of crackly on the outside and mooshy soft on the inside. But that doesn’t look very pretty and this looks all fancy and all.
Along with this, we had broccoli salad. This is raw broccoli, mayonnaise, walnuts and a ready-made mix of dried blueberries, cranberries and cherries. It was most tasty.
WRITING PROMPT: Have a character develop or discover a way to make an unpalatable food delicious.