Hello dear friends, how are you?
I’m thankful for my family.
I’m thankful for my home.
I’m thankful for provision
& good food
I’m thankful for friends
I’m thankful for this life.
I’m thankful for all of your sweet, heart warming notes on my last post and for sharing
in my happiness. It was so nice to read all of your comments and each one made me smile.
Thank you –
We are continuing to celebrate being together each day.
Waking up next to one another, going for long morning and evening walks, coffee dates
(almond milk for little A.), preparing good meals and doing all of the loveliest things
that you can share with another. It’s so good!
And you know what else is good? This gorgeous medley of Fall vegetables.
Together, they make a seriously delicious ratatouille.
ra.ta.tou.ille: a seasoned stew made of eggplant, tomatoes, onions, peppers….yum, essentially.
I love that you can eat this dish over rice, noodles, as a stand alone, or cold. Mmmm…
Wishing you all the best of evenings
and an amazing week ahead of you!
5 roma tomatoes
1 small white onion
3 cloves of garlic, minced
1 red pepper
1 yellow pepper
4 Tbsp olive oil
2 tsp minced basil
2 tsp minced thyme
1 tsp dried herbes de provence
salt and pepper
Fill a medium bowl with water and 1/4 cup of salt. Slice and quarter eggplant and place
in the dish to soak – the longer the better, for up to 3 hours. It helps to eliminate the bitter
Chop up the rest of your vegetables (not too small!)
Place in large casserole dish (or two medium), drizzle with olive oil,
add in minced garlic and herbs, salt and pepper – toss well.
Cover the dish with a lid or foil. Bake at 350F for 1h30
Serve alone with a piece of bread, or over rice or noodles.