13 September Wednesday

It was a beautiful day for a game, ladies and gentlemen. The Giants took the Guardians somethin to somethin in so many innings. There were a couple of homers toward the end, it was pretty slow to that point.

Going to a sports stadium must be a very different experience than when my Granpda was a strapping young lad. I wonder if he was allowed back in the stadium if he left for a minute. I wonder if he went through a metal detector, was told he was not allowed to bring a bag in the stadium and that he had to pay for a locker and get his bag at the end. I wonder what he’d think of a small beer for $15 or a hot dog for $15. Mostly, I wonder what he’d think of the idea that families can’t bring their own food and drink in for a picnic. We bought the tickets! How offensive, really. I had a beautiful little baguette which I scarfed down before I got in the so-called security line. You must buy a ticket to be held captive by the corporations that bilk the customer out of so much ranting and raving and ya da ya da ya da and it ain’t what it used to be and in my day they played on real grass and all that jazz.

How lovely it must have been, to catch a fly ball in your left hand while munching a soft, homemade tuna salad sandwich from your right hand. That must have been lovely. I imagine other scenarios. What about a seventh inning stretch activity that involves shooting hot omelets out of a t-shirt gun into the crowd to catch with their mouths? What about an accompanying biscuit gun? What about strapping a tankard of bisque to the top of your head with a long straw that allows to enjoy your soup without a bowl or spoon? Why isn’t there a patisserie cart or dim sum? These are great ball park foods. Who isn’t tired of giant, salty pretzels? What if they had locally made, small business food carts inside? Now, we’re cookin!

On to other things-

Eggplant Parmesan, one of my favs.

I have noticed that the some of the foods I most love are things that my mother would eat when we were kids. The first time I ordered Eggplant Parm, I distinctly remember thinking “my mom loves this dish” and it was time for me to try it. A grown up.

It can be difficult to get just right, partly because a lot of people don’t get excited when you mention eggplant, so it kinda has to be a win. The eggplant can be too thick, the crust gets soggy and runs into the sauce. I thought to myself I’d never try to make it because there is a restaurant near by, (shout out to Emmy’s Spaghetti Shack!) that makes a perfect, perfect eggplant parm. Well, I got some eggplant of my own and decided to have a go.

This is where I really have learned to use the wok- for frying. It is the ideal vessel, it holds the heat well, there is a lot of space at the top so there is no grease splatter or etc. Simple pimple. Sliced and salted eggplant, get rid of the yuck. Peel it too. Dip in flour then beaten egg then bread crumbs and drop it in oil 350F, when it looks done, it is. Crisp and savory on the outside, soft and mellow on the inside.

Homemade tomato sauce, onion, carrot, celery, garlic, tomatoes, salt, pepper.

Smother in cheese. Cook till the cheese and tomato look like geysers of lava bursting forth from the surface of the earth. How this happens, I will never care, I just need it to continue: The eggplant slices remain crisp and sturdy with the bubbling sauce and molten cheese on top. A little buttered pasta on the side? Home run!