It's Done

A friend asked what that quilt I was binding looked like, so here it is on the right as I finished it this morning after Mass and photography session for the Parish directory.  It is double sided.  The binding is actually a little lighter than it looks in this picture.  This is the biggest quilt I have ever bound.  It is 91" x 97".  On left is the back:
                Here is the front:
 

And below is the label  - and no, it is not a sheet showing from under the quilt.  The back was just shy of being big enough for the quilt, so the quilter added a piece hoping it would be part of what is cut off (and some of it was) but this remained when I squared it up.  So my clever daughter, who is a whiz at calligraphy, is going to use the white section as the label and write all kinds of good stuff on it.

Oven Fried Eggplant

Here's another favorite of my DH.  His mom, Helen, could make these so well - never greasy, always perfect, but I never could get the knack of it.  Then I found this recipe in an issue of Sunset magazine way back in the early 80s, and as they say, the rest is history!  This is much better than making them with a pan full of oil.  All you use is a tablespoon of olive oil per 11x14 baking sheet. 

Oven Fried Eggplant

1 large or 2 medium eggplants  - the one in the picture was the largest we've ever found.  Peel it and if very large cut down the middle and slice into 1/4" slices.  If using the 2, slice into 1/4" circles.

1 cup of breadcrumbs

1/3 cup of Parmesan cheese.

2 teaspoons of Basil flakes

1 tsp garlic powder

salt

1 egg

1/2 cup water

1/2 cup flour

Get out three pie tins or baking square pans.  In one, mix the flour with about a 1/2 tsp of salt.  In the second pan, crack the egg and add the 1/3 cup of water and beat thoroughly til frothy.  In third pan, put the breadcrumbs, garlic powder, Parmesan cheese, Basil and another 1/2 tsp of salt.  Mix well.

Now dredge a slice of eggplant in the flour to coat both sides. Drop into the egg mixture.  Transfer to the breadcrumbs and coat evenly.  Set aside on a large platter as you do all the slices in this manner. 

Preheat your oven to 400 degrees.  In a baking sheet (with sides) place a tbs of olive oil and with a silcon brush or your hands spread it all over the pan.  Do the same for the other sheet.  Now lay the eggplant slices on the pans and place in your heated oven for 15 minutes.  At 15 minutes turn the slices over, and place the top pan on the bottom and the bottom pan on the top shelf.  This will help them brown evenly.  Let then bake for another 10 minutes.  They should be lightly brown.  Place on a platter and enjoy.

PS:  I use these to make moussaka and eggplant parmisan, however - WARNING:  it's very easy to have the family eat these all up and not have any left for the dishes mentioned.   Enjoy!

What I'm doing today:

I'm binding another quilt!  Seems like as word gets out that I like to bind - the quilts keep coming my way.  This is one my daughter Em and her friend, Jayme, started a few years back and it's finally ready to bind.  Jayme is getting married and we want to give it to her before she returns to Como, Italy for the wedding.

Beautiful fall colors and an ultrasuede border.  It is so soft and heavy as it must measure 90" square.  It would not be my choice of fabric for the border, but the color is fabulous and it really looks nice with the embroidery that was on it to begin with.  Learn something new all the time.  Question is will it wear well?