Posts Tagged ‘Urban Oaks’

One of my ideas for general wellbeing was attempting to eat locally grown meat.  Though some would dismiss the rants against feed lots (why???) it just grossed me out to the point I have given up my beloved TacoBell crunchy tacos.  Imagine my surprise at reading this poorly argued essay about locally grown food.  Hmmmm.  I have been eating beef from that I bought at Urban Oaks, and I have to say it does taste better.  Just as my husband swears by cable interconnects making sound better, so does the local farmer make better meat!  They get their supplies from Cedar Meadow Farms.

I was swept up in the iphone craze and left the better coverage of Verizon for ATT.  I hate ATT, love the iphone.  I am trying to figure out how to dump ATT for a chrome phone that works on Verizon network.  My wait may be over soon! Check out my favorite feed from yesterday:

Google, Openness Triumph!!


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I have eggplant getting soggy on the counter.  Once again my trip to Urban Oaks left me with surplus! so I decided to make tapenade.  I found this great recipe from Ashbury’s Aubergines.  CUTE!

Eggplant Tapenade

(2 votes)

2 pounds eggplant
4 tablespoons olive oil
1 cup white onion, chopped
1/2 cup green pepper, seeded, deveined and chopped
1 teaspoon garlic, creamed
1/2 teaspoon sugar
1- 6 ounce can tomato paste
1/4 teaspoon tabasco
2 teaspoons sea salt
fresh ground pepper
2 tbs lemon juice

Preheat oven to 425° F. Bake the eggplant, turning often, until soft and its skin is charred, about one hour.

In a large skillet, heat the olive oil over medium high heat. Add the onion and sauté for 3 minutes. Add green pepper and garlic to the pan and sauté about 5 minutes. Cut off the stem of the eggplant, cut the eggplant in half, and scoop out the inside. Place the eggplant in a food processor or blender. Puree until smooth. Place the puree in skillet with the onion mixture and add the sugar, tomato paste, Tabasco, sea salt, and ground pepper. Stir to combine.

Bring this mixture to a boil, lower the heat, cover, and then simmer for one hour. Remove lid and add lemon juice. Chill and serve.

Serves 8.

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