Almost 2023. Very odd. Time is a very strange thing. When you are young it can’t move fast enough. Then it just sort of stalls for a while. As people start getting married and having children and busy jobs.. it speeds up. And in a blink of an eye, the children are off to college and doing their own thing. The job either slows down or overcomes you. Or burns you out. And then time just warps. It becomes unpredictable. It breaks down into segments. The day could be long but the week could be short. Unpredictable.
This week I read Travel Light, Move Fast by Alexandra Fuller. She is watching her father die in a hospital in Budapest. Actually in Buda. Her parents were on vacation when he collapsed. Alexandra flew from the USA to help her mother and be with her father. It took him ten days to die. In that time she flashes back on his life and on her life. He was English but moved to South Africa at a young age. She was born and raised in South Africa. Or I should say Southern Africa. She lived through the war that converted Rhodesia into Zimbabwe.
I enjoyed the book. She writes well and her family is full of interesting characters. She has written several books, mostly about her childhood. She has not had an easy life, but an interesting one.
Years ago we had a tradition of having cheese fondue and ratatouille, usually on New Year’s Eve. This year I was craving cheese fondue. I ate it on Christmas Eve. Couldn’t wait. It was yummy. It goes really well with ratatouille.
Ratatouille
Peel, Slice and salt to get rid of excess moisture:
2 1/2 cups diced eggplant
Put in a deep skillet:
1/3 cup olive oil
Sauté until golden:
¾ cup thinly sliced onions (red or yellow)
2 cloves garlic
Add:
4 thinly sliced green peppers
3 cups zucchini, cut into cubes
2 cups chopped tomatoes
Add the drained eggplant.
Sprinkle the mixture with:
Olive oil
Add:
½ teaspoon oregano and 1 teaspoon basil
Simmer covered over low heat about 45 minutes.
Uncover and continue to heat 15 minutes longer to reduce the mount of liquid
Add:
Salt and fresh pepper
Serve hot or cold with sour cream.
I have also had it with lamb chops and mashed potatoes and it is delicious.
Happy New Year!!
Quick year in review
