Last night, as I watched my family dig into dinner, and enjoy every bite with lip-smacking and the typical “Mom this is good!” comments made with full mouths, I sat back and had one of those MOMENTS.

   Life is good.
  Everyone went to bed with full tummies, washed, dressed in clean pjs, and happy about dinner and a lovely day spent together.
   It doesn’t get any better than that.
   And then, as the Handy Hubby and I are out on the back deck enjoying a cup of late night coffee (which is the reason I am awake and blogging at 4:30 am), he turns to me and he says: “You know, honey. That dinner was amazing. And what is even more amazing is that you made most of it yourself. You know, you almost pulled a little red hen living the good life tonight.”
   My mind started going over what had happened that evening. I have a very helpful family, so the fate of the little red hen would never be mine. But the principles told in the story were true in a way.
   I planted the seed, grew the plant, harvested the eggplants for dinner.
   I ground the flour and cornmeal, mixed it up, and breaded the eggplant with it.
   I covered the eggplant with spaghetti sauce canned from last year’s garden.
   I served it to my family.
   Oh, and we cant forget that my girls all went to bed in adorable nightgowns that I made myself.
Now, some people may think that is absolutely crazy, and are compelled to tell us we cant live that kind of life in this modern century.
   Personally, I think they are the ones missing out.
  But it was nice to know that some things can be as simple, or as hard, as you want to make them. I would not have given it a second thought, all the time and effort that went into that meal, because it was for my family, and has become second nature now. But it is incredibly satisfying to think of all the ways that the Lord has blessed us, taught us, and walked with us down this path.
   I thought I would share with you the simple recipe today, and some pics to show you just how well it goes over at our house.
Eggplant Parmesan
3 medium eggplants, peeled, sliced, salted, rinsed, and drained
(we salt and then rinse them after 15 minutes to get rid of any bitterness)
Flour. cornmeal, salt, parsley, oregano, and basil all mixed together for the breading
(or you can just use Italian bread crumbs if you want)
5 eggs, beaten well, for the egg wash
Olive or coconut oil for frying
one jar of spaghetti sauce
shredded cheese, and parmesan cheese
Large Frying pan for frying
Large cookie sheet for broiling
Take eggplant, and dip in breading until coated. Dip in egg wash, then dip in another bowl with breading until well coated.
Continue until all pieces are coated and laying on cookie sheet.
Heat oil in large frying pan, and lay each piece in the pan, turning until crispy and browned.
Top with spaghetti sauce, and cheeses.
Bake at 350* for about ten minutes to heat the sauce and melt the cheeses.
Serve to the family who is sitting at the table, pounding their forks in anticipation and asking you every three minutes when it is going to be DONE.
And Happily, here are the results of this meal on the Welcoming House family:
download July 2012 485


Do you REALLLLLLLLY have to take pictures

at dinner, honey??? HA HA!

not much left.
As you can see, dinner went over amazingly well. I have one toddler who is a very serious eater, who pounds down the food. I have another who is a total ham and we can barely keep her on her chair while she eats. ESPECIALLY if there is a camera around. My Big Kid was loving the meal, and the fact that she asked for it a couple days ago and now got her wish. The Handy Hubs was ready to kill me for taking pics at the table.
And I was just glad for dessert.
Hope you have a wonderful Monday!
Check back tomorrow for my updates on everything and later in the week for more canning recipes, an article on creative storage for small spaces, and whatever else I come up later on this week!
Many blessings to you and yours,