Dad is monopolizing this blog post even though it's not Father's day yet

Two or three things to wrap up...

First, mom emailed me a Horizons Newsletter (don't ask me what that means, I guess it just shows that it's official :)  and MY DAD IS AMAZING!!!  Here's the article, quoted:

"The SJCOG Board of Directors recognized the hard work of Manteca Public Works Director Mark Houghton in April with a Golden K Award for his efforts to expedite work with ARRA funding to save money and improve his community. 


"Mr. Houghton brought delivery of planning improvements to the State Route 99 and 120 interchanges at Yosemite Avenue in Manteca, despite warnings by Caltrans that the ARRA project delivery time lines could not be met.

"His team took on responsibility for advertising, awarding, and administering the construction contract to save time and supported development of the project's planning. When the construction bids came in below estimates, Mr. Houghton stepped up to make sure the savings would be used for landscaping on the highway through San Joaquin County.

"That means more than $3 million will now go towards tree planting and landscaping at various Highway 99 interchanges in Manteca. Construction should begin next fall.

"Congratulations Mark and 

thank you for your dedication!"

Dad and Levi at cubs.

Go Dad!  I always knew how amazing he was, and it's nice to see that recognized!  He's awesome!

I also realized that I forgot to put the recipe for eggplant parmesan up on my food post a couple of days ago.  It's my grandma's:

EGGPLANT PARMESAN

-Eggplant

-Olive Oil

-Flour

-Breadcrumbs

-Egg

-Milk

-Salt and Pepper

-Spaghetti sauce

-Parmesan cheese, freshly grated

-Swiss cheese

(None of the ingredients or instructions are precise!)

1. Cut your eggplant longways in 1/2 inch thick slices.

2. Combine egg, milk, and salt and pepper in a bowl.

3. Combine breadcrumbs and flour in a bowl.

4. Pour some olive oil into a skillet (maybe a couple of T) and heat.

5. Dip sliced eggplant into egg mixture and then bread mixture.  Fry until golden brown.

6. Put eggplant into a baking pan and put Swiss cheese on top of it.  Pour spaghetti sauce over it (more is better).  Then sprinkle parmesan cheese over the mixture.

7. Bake at 350 for 30-45 minutes, or until tender and cooked.

8. Enjoy!

And one more recipe, which is delicious in every way: Ratatouille.  It's healthy, simple, and cheap as well.

Halfway made...





Almost ready for the oven!

RATATOUILLE

-1 small eggplant

-1 large yellow squash

-1 large/two small zucchini

-1 long red bell pepper

-1 1/4 cup tomato puree

-1/2 onion

-2 cloves garlic

-Salt and pepper

-Fresh thyme

-2 T olive oil

1. Pour tomato puree into a ten-inch oval casserole.

2. Chop onion finely and slice garlic thin.  Add to tomato puree with 1 T olive oil and salt and pepper to taste.

3. Slice the vegetables as fine as you can (1/16 inch if possible).  It would probably be easier with a food processor, but you can do it yourself - it just takes some time.

4. Layer the vegetables one by one (My pattern - one slice eggplant, two slices yellow squash, three slices zucchini, one slice red bell pepper) depending on your proportions and slice sizes.  They should start at the outside of the pan and circle to the inside. (see picture)

5. Drizzle remaining 1 T olive oil over; add salt and pepper and fresh thyme leaves (add lots of thyme - it's really good!)

5. Put in a 375 degree oven for 45-55 minutes, until cooked but not browned.  If you don't like the veggies crisp on top, put a piece of parchment paper over them.

6. Serve and enjoy.  Adding couscous or another grain and some plain goat cheese is a delicious option.  You can also eat it plain.

*Original recipe here.

<3

Eliza