I could always entertain you... <--- me and my multiple personalities to pass by the time.... (that will surely make you want to stay in the kitchen... egging... breading... dipping... dapping... blotting)
I hope that was some help....
LOL! ECM if I'm here cant move you with that post--- nobody can LOL
The average dog is a nicer person than the average person
Crab cakes with sweet pepper sauce and Thai basil vinaigrette. Made by the wonderful bar down the street! With a delicious Sauvignon Blanc. TGIF!
Last night was pasta and pesto (since I have about 80 "ice cubes" of pesto that I really do need to use!).
And EastCoastMom? I made eggplant parm last month (or maybe the month before?). I sliced Japanese eggplants crosswise, dipped the slices into frothy eggwhites and panko, and baked on a tray (over a baking sheet) for about 10 minutes. The prep was easier than frying and I didn't have oil spattering everywhere ;-) Plus, by using Japanese eggplant, I didn't have to prep the slices by salting and rinsing.
Just in case that nudges you a bit ;-)