When
was the last time you changed a light bulb? Today, yesterday, last
month, a few months back or at most last year. These are the possible
responses for this question. But there is a light bulb, which has
been illuminating various places since 1901. Known as the “Centennial
Light”, this bulb is currently housed in the Fire Department of
Livermore, California. Due to its 114 years of service, this bulb is
now very dim, but is still on. This will lead to food, wait! I’ve
been planning for a trip to Del Valle Regional Park, near Livermore.
I thought a bit of hiking might help lose those ‘thunder thighs’.
However, this trip involves hiking, which eventually will lead to
hard work, hence it’s still a
plan.
I was reading about Livermore and places to see around. This bulb
topped the list with Wine securing the second position.
Wine
growing is a part of Livermore’s culture having wine tasting tours.
With around 40 wineries, Livermore sure has a long lasting bulb
illuminating its Wine history. Though I’ll be going with Sigalas
Assyrtiko because of its acidic, salty and briny flavors. So now we
have a bulb (which we can’t eat) and Wine (which we can’t eat)
far an upcoming recipe. We need something to eat - Baba Ghanoush.
This simple appetizer full of various seasonings and egg plant should
go with wine. I know, baba ghanoush and wine is a bit eccentric
combination, but then I thought to give it a try. Well I had some
guest yesterday all of a sudden, I juz had eggplants and some chicken
in the fridge. This bulb reminds me of The Smiths song - There
is a light that never goes out.
Put it on your iPod, grab your fav wine and crackers, bake the
eggplant, bake the chicken, and voila, you came up with something!
Ingredients:-
3
Eggplants,
1/3
cup Tahini,
1/2
cup Lemons Juice,
3
tablespoons Olive Oil,
2
minced Cloves Garlic,
Kosher
salt as required,
Ground
Black Pepper as required.
Preparation
Method:-
1.
Heat the oven to 450 D.F. In the mean time, rub outside of the
eggplants with olive oil. Add in a roasting plan. Roast eggplants
well until the skin has charred (goes blackish brown) and the
interior is tender for 20 minutes. Let the eggplants cool.
2.
When cool, remove the skin and seeds, roughly chop the flesh. Add to
a bowl. Blend in a food processor.
3.
Into the processor bowl add tahini, lemon juice, garlic, salt and
pepper to taste. Also add on a few teaspoons of cold water. Process
the mixture to a coarse paste. Keep adding a bit more water as needed
to allow the mixture to blend well.
4.
Adjust the seasoning with salt and pepper to taste. Serve with
crackers, baked chicken and wine.
Have
a good day!
