As I recover my strength I am once again able to cook for my husband. A pleasure he is very happy to partake of once again. Over the last few years Rick has had to do, well, everything. But since we relocated to Panama City I have been making a serious come back! We are able to go walking now THREE times a week – I can do 1/4 mile each time. (We started with just two nights.) But as my body heals and I gain in strength, I find I can once again pursue the things I loved and could no longer do. Cooking is one of them. Tonight I made Eggplant Parmigiana and we photographed the progress from fresh to frozen!

RECIPE:

1 Cup Flour seasoned with Salt, Lemon Pepper & Mrs. Dash No Salt

3 Large Eggs whipped with 2 Teaspoons Half and Half

1 Cup Corn Meal seasoned with Salt, Lemon Pepper & Mrs. Dash No Salt

2 Large Eggplants, sliced

1 Medium Tomato, diced

1 Jar Classico Tomato & Basil Sauce

2 1/2 Cups Mozzarella Cheese

48 pieces of Turkey Pepperoni

1/4 Cup Parmesan Pecorino Cheese

1 Tablespoon of Dried Basil

Prepare a dredging station: one bowl of seasoned flour, one bowl of egg wash (egg w/ half & half), and one bowl with seasoned cornmeal. Dredge both sides of each slice in the flour and set it aside to rest. Once all the eggplant is coated in flour, dip each slice in the egg wash and then drop it into the cornmeal, scoop meal onto the top of the slice to cover the egg so you can flip it around to thoroughly coat it. It helps to use one hand for the egg bowl and the other hand for the cornmeal so there is no clumping on your hands. Allow the coated eggplant slices to rest a few minutes while you heat your oil. I coated an iron skillet with about an inch of vegetable oil. Heat the oil until it starts to ripple and gradually add in a few slices 4-6 at a time depending on the sizes. Allow them to cook 30 seconds on each side. Then remove them from the oil and lay them in your baking dish on a layer of paper towels to drain. Place another layer of towels in between layers of slices when you start a second layer.

Once all the eggplant is cooked, transfer the slices to a pizza pan and remove all the paper towels — there will be a light coating of oil on the bottom of your baking dish – so no need to grease the pan.

Begin by laying out a single layer of eggplant slices in your baking dish, sprinkle with diced tomatoes, spoon sauce onto each slice and spread it so it fills in the gaps too. Sprinkle a light layer of Mozzarella cheese and top with 24 Turkey pepperoni slices. Then repeat this process for the second layer. The third layer starts the same way with the final batch of eggplant slices, but then spoon on the remainder of your sauce and top with the rest of the Mozzarella and add the Parmesan Pecorino cheese to the top. Finish with a dusting of dried basil.

Bake for 30 minutes in a 350 degree oven. Place it on top of the stove and allow 10 minutes for it to set up before serving.

Makes 8 servings.

I have a new favorite take on an old favorite!  My grandma Roxie Mulinex taught me to LOVE tomato & butter sandwiches on white bread from early days and I passed this little gem onto my child.  But now I have determined that white bread is the devil (along with Walmart, Credit cards and a few other sundry things). So for lunch today, we had 3 thin slices of artisan pumpernickel toast glazed with garlic & herb mayo and a slice of farmer’s market fresh beef eater tomatoes sprinkled with a dash of lemon pepper. Yummy!

We buy our bread from the in-store bakery to avoid all the preservatives and HIGH FRUCTOSE CORN SYRUP (which is ALSO the devil.) The folks behind the bakery counter are more than happy to slice it thin for us too – it is lovely.

Designed and made a prototype for a cuff bracelet I called Pink Splendor yesterday. It is a glowing combination of hot pink glass pearls interwoven with large (6/0) hot pink glass seed beads, and fitted with a silver filigree clasp. I really like the weight of it on my arm and the way it catches the light day or night — it is a diva must – which suits my nature!! I will be getting to work on more of these beauties to add to the jewelry page!!!

Added a pair of matching earrings a week or so later… I used 20 gauge silver wire as the frame supporting the 6/0 glass seed beads and hot pink glass pearls — I added silver bead caps for a little extra bling on the earrings.

This special necklace represents a multi-cultural explosion of elements. Pearls with Bali silver beads and findings. Bali silver is sterling silver made on the island of Bali, in Indonesia in the Indian Ocean.  The Balinese are highly skilled silversmiths, known for their granulation and wirework decoration. This choker involves three strands of 8mm and 6mm glass pearls imported from China and mixed with Bali silver for a neo-classical choker to wear day or evening. Adjustable chain with lobster claw clasp for a custom fit. The pearls are strung on wire to provide a strong frame to allow them to sit on your throat like a collar. $150

Click image to enlarge

Click image to enlarge

Click image to enlarge

Click image to enlarge

This ensemble combines steel elements with purple mountain jade. Mountain “jade” is actually a high-grade dolomite marble from Asia and is classed as a gemstone. There are striations in each stone that can be seen in the light. It makes for a really stunning piece! This collection includes the 20″ necklace featuring a 40x30mm cabochon pendant and coordinating 1.5 inch earrings. Secure fish hook clasp. $95

Pendant Detail - click on image to enlarge

Purple Mountain Jade Earrings - click on image to enlarge

Sometimes you just have to bang on something – so I hammered out this pair of new age copper earrings using 20 gauge copper wire and some great faceted Olivette beads – I hand shaped the French wires and hammered the base flat to keep the bead in place. Elegant simplicity with a world of sparkle to set off your look! Rubber stoppers included for added security. $10

The Butterfly Ball collection is a fanciful bib necklace and chandelier earring ensemble in icy crystal, silver and blue. Hand-crafted wire wrapping and chain assembly transitions from a single strand to three  for a dramatic 30 inch drape. The crackle glass beads and frosted butterflies shimmer and quake as if waiting for the thaw. This collection comes with a custom gift box.  ***SOLD***

Scrimshaw is the art of etching whale bones, teeth and/or  ivory from the tusks of walrus and mammoths. It is an ancient art form that dates back to the hay day of the whaling industry. This particular piece I believe to be authentic antique ivory. The scrimshaw depicts the flight of Canadian geese and is inscribed on the back by the artist an Inuit Indian named Komonaseak and the location where it was carved in Wales, Alaska along with the zip code there 99783.  It came into my possession nearly 30 years ago and now it is a very rare and unique piece of wearable art. $350

The Calypso collection is a celebration of the work done by the Cousteau foundation. Growing up I was glued to every special aired by the incomparable Jacques Cousteau. These funky, flirty hand-crafted wire hoops are swimming in glass beads and abalone shells in the cool greens and blues of the deep. Non-allergenic steel French wires with protective rubber stoppers for greater security. $19

The Calypso collection is a celebration of the work done by the Cousteau foundation. Growing up I was glued to every special aired by the incomparable Jacques Cousteau. These hand-crafted post style earrings feature swirl charms that mimic the pattern of the nautilus shell, the eternal spiral. Each drop features three abalone shells one has two green and one blue and the other is the opposite, two blue and one green shell. Be an original! $19