What a summer! I think I spent three nights at home in
August between vacation in Michigan, hiking a 14,000 foot peak in Colorado and
working my tail off in Kenya. And then September started with Xavier entering Kindergarten
and all the craziness that entails. I feel like I'm finally catching my breath,
which in Jessie talk means I'm cooking again. It probably helps that my mom is
camped out on my living room floor (#NYCliving) helping with the kids during
the Jewish holidays. 
Last night I wanted to use up the baby eggplant, batches of
herbs and 15 lbs of tomatoes from the farmer's market. This recipe nailed that,
and the two pickiest eaters in the house -my mom and Xavier -loved it.
Miracles!
http://cooking.nytimes.com/recipes/1017612-fried-eggplant-with-chickpeas-and-mint-chutney
And check out our farmer's market flowers?! Even I can splurge on $8 for those.
It's a good transition recipe. It's not quite a fresh,
summery salad, but it's not a winter stew either. I'm not there yet. I'm still
hoping for many more days outside!
