So let me tell you guys about what I’ve been up to the past two months.
It’s almost two weeks into the New Year, and this is about the time that New Year’s resolutions begin to go south. You made a resolution to work out five times a week, but you got busy one day and skipped a workout; “I’ll make it up in the morning”, you tell yourself, but next thing you know three days have gone by and you haven’t gone back to the gym yet. Or you made a promise to yourself to eat healthier, eat more fruits & vegetables, and eat less junk; you only get one body after all, treat it like it deserves! But you gave in to a couple slices of pizza while out with your friends, or a couple cookies after dinner, or you went to brunch and just had to order some French toast (my personal weakness). Any of this sound familiar?
The new year is all about making resolutions, and I have decided that the perfect resolution for me is to finally break my mini-hiatus from CITK. First it was that I was in Israel visiting my family, then it was the packing, and then the relocating… Next thing I know it, two months have passed. But I am glad to report that I am officially back, reporting live from our beautiful new home in Austin, Texas, and today’s recipe is one of my lifelong favorites.
This blog post’s recipe star is none other than: the eggplant.
Ah, the pumpkin pie, a mainstay of every Thanksgiving meal. A good pumpkin pie is absolutely vital. But you’re not going to stop there. No way. “Good enough” isn’t good enough. You demand excellence! You demand a pie that your guests just can’t get enough of no matter how stuffed full of turkey they are. And if you ask me, a crème brûlée is your way of excellence manifesting itself as a pie.
Lately I’ve been craving something warm and inviting with fall flavors plus a little zing. How about, I thought to myself, a hot cup of tea? Hmm, but for the zing… let’s get a little buzz going ;)