I’ve pretty much been staring at the screen for 5 minutes trying to decide what to chatter about.
It’s come down to this…I’m awake at 5:30 a.m. and my brain is not quite functioning yet due to lack of caffeine intake.
I’m listening to Annabelle snore away…oh, wait that was her who woke me up at 3 a.m.? Because who just needs to eat breakfast and go on a potty break…for 30 minutes!? At 3 a.m.!!!
So, I went back to sleep for an hour and dreamt I was actually in school and had overslept and my entire morning schedule was thrown off and I was going to be super late for my computer class that I had a test in.
Oh Lawd, please send help.
Friday should be your “it’s Friday and any work that I had piled up on my desk can wait until Monday” day.
Friday should also be your “I had fruit and eggs for breakfast so I can definitely have 3 chocolate chip cookies for lunch and cake for dinner while watching re-runs of Dawson’s Creek on Netflix” day.
Friday should be your “omg I’m going to see my extended family two whole weekends in a row which gives me an excuse to drink an entire bottle of wine 24 hours before hand” day.
You obviously don’t know my family.
But I’m sure you have your drama.
Let’s see who actually shows up to this wedding without a B.S. excuse.
Should be interesting…
Let’s get back to dinner…or ummmmm lunch…or snacks?
We will just say this is a snack.
Eggplant is my b.f.f.
That’s super Italian of me 🙂
This is probably one of those dips that I will make over and over again.
It’s also one of the dips I came up with in a dream…except I was eating a bowl of it with Ryan Reynolds. Now, don’t get any sick ideas I wasn’t cheating with him on Blake Lively. She’s my home girl.
I was his personal chef. Duh.
This dip is all about roasted veggies…eggplant and my sweet bell peppers…two of my fave things, got married.
Speaking of marriage. Tomorrow night will be epic.
So epic that I might* even sleep in late.
Haha. Dare to dream.
My goal is to be able to try and find my shoes by the end of the night.
I intend to party rock on the dance floor…so hard.
- 1 large yellow bell pepper, cored and sliced into thin strips, lengthwise
- 2 large orange bell peppers, cored and sliced into thin strips, lengthwise
- 2 large eggplants, cut in half lengthwise
- extra-virgin olive oil
- salt and freshly cracked black pepper, to taste
- 1 T. tahini
- ½ t. fine seal salt
- ½ t. freshly ground black pepper
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
- On one baking sheet, toss the bell pepper strips with a good drizzle or two of extra-virgin olive oil, season with salt and pepper, to taste.
- Bake for 45 minutes to 1 hour or until the peppers are lightly golden and caramelized.
- On the second baking sheet, place the egg plant halves cut side down. Poke holes in the eggplant using a fork.
- Bake the eggplant for 1 hour or until slightly charred on the inside.
- Scoop out the flesh of the eggplant into a food processor.
- Add the roasted bell pepper, tahini, salt and pepper and process on high until smooth.
- Serve with fresh cut veggies, pita bread/chips, or crackers.