Text 3083, 90 rader
Skriven 2013-08-02 00:03:48 av RUTH HANSCHKA (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: cutting up
==================
-> -> the bronchitis I knew it was (and told them). I can skip that step 
next
-> -> time, my pulminologist gave me a perscription for antibiotics last 
time
-> -> I saw her.
-> 
->  RH> Good idea.  I've been known to get a scrip to keep on file for
"just
->  RH> in case" because of the MS plus the drug I'm on.
-> 
-> Saves a lot of time and frustration.
-> 
I didn't need it this time - had a tooth giving me grief. Turned out the 
crown on it needed a little filing down. Something had shifted a bit.  

-> -> Parts of it recycled?
-> 
->  RH> Hard to say. I'd have to ask the independant appliance store guys 
who
->  RH> hauled it off and installed the new one.
-> 
-> If they remember. (G) Anyway, there shoudl be parts that could be
-> recycled, especially an older, well built stove.

It was just a stovetop, but it was stainless steel.  They probably scrapped 
that part and maybe some of the pipes.  The mechanisms were probably
toasty.
 
->  RH> Good idea.  Even ovens get gunky.
-> 
-> More so in the winter, than the summer. (G) We use it some but don't
-> want to heat the house up too nuch in the summer.

I run mine every so often even this time of year.  It's supposed to cool
off 
next week. At least relatively.
 
->  RH> We've gone through some stuff already, but tonight it was kale and
->  RH> fresh corn in addition to the salad stuff.
-> 
-> I used up the rest of the produce before we took off. Have to restock
-> when we get back to NC.

I did the eggplant sticks tonight, or rather I did the prep work and Mom 
fried them up.  She didn't like the idea of baking them. In a word, yum.  
The parmesan in the crust makes it.

Baked Eggplant Sticks
Skinnytaste.com 
Servings: 4 • Serving Size: 1/4 • Old Points: 1 pt • Points+: 1 pt
Calories: 86.9 • Fat: 2.9 • Carbs: 0.7 g • Fiber: 2.9 • Protein: 4.3 g • 
Sugar: 0
Sodium: 202.4


Ingredients:
10 oz eggplant
1 tsp olive oil
1/2 tsp kosher salt and fresh cracked pepper
1/2 cup Italian Seasoned breadcrumbs
2 tbsp parmesan cheese
1 large egg white
oil spray 
1 cup quick marinara sauce for dipping (extra points)

Directions:

Preheat the oven to 450°. Line two baking sheets with parchment paper and 
lightly spray with oil.

Cut ends off the eggplant. Slice eggplant in half, then into 1/4 inch thick 
slices. Lay each slice on the cutting board and cut into 1/4 inch strips.
Be 
sure to cut all the strips the same size so they cook evenly.

Place eggplant strips in a bowl and season with olive oil, salt and pepper. 
Set aside.

Combine breadcrumbs and parmesan cheese in a bowl, and egg whites in 
another.

Dip a few strips of eggplant at a time into the egg whites, then into the 
breadcrumbs. Using a fork, remove eggplant from crumbs and place on the 
baking sheets. Spray with more oil and bake 10 minutes in the middle rack.

Turn over and bake an additional 5 minutes, or until golden. Serve hot.

http://www.skinnytaste.com/2011/09/baked-eggplant-sticks.html
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)