Ratatouille: The Eighth Wonder of the World

If you are among those who have never experienced fresh ratatouille; your life is about to be changed. 

I know, a little hyperbole doesn’t hurt anyone. But, I’ll never forget the first time I had ratatouille. It was an extremely hot July day, in the early 1970’s; I was watching my Mom at the stove, as she added a gargantuan helping of fresh basil to this bubbling, colorful panful of vegetables, none of which I liked. I remember thinking, that’s what we’re having for dinner, “bummer”

Fast forward many summers, 

hundreds of eggplants, countless zucchini and all the ratatouille ingredients #cookingforyoumylove is busting @$$ making for you now. Thinking about the brilliance of this stew of summer vegetables, it’s a dish you can get three dinners out of, (more later). Any of us who have ever had gardens, can really appreciate the dilemma of what to do with all the vegetables your kids won’t eat. Ratatouille will change all that. No hyperbole.

A good cook knows how to read a room. 

You’ve got a guy who has been working on a broken water pipe all morning, don’t give him a small salad. Heat up the left over Ratatouille, and have one of the best man-pleasing sandwiches ever served on toasted sour-dough bread. Killer! Or all the kids are home, and have been lurking in the kitchen, looking worried, wondering if they are, 1.) Going to like dinner 2.) Will she make enough 3.) And most importantly, what’s for dessert? Ratatouille has changed all that by being one of the most requested dinners I make. Though, I have heard mumbling regarding the polenta accompanying the Ratatouille. In my blog, Ahh! Delicata, I confess to a tendency to over serve the foods I love.

Now you’re ready to plate a beautiful and colorful dish of ratatouille with polenta. I scoop out a large spoonful of polenta, top that with the ratatouille,  hit it with a healthy snow of parmesan, and a sprinkle of minced fresh parsley. Ohhhh, it’s come to Mama time 🙂 And you will discover it’s a meal that keeps giving and gets better everyday. Out of one batch of ratatouille; we had three dinners. Two were with the polenta, and last night we had it served over spinach pasta, with a side of caramelized baby carrots from the garden. Delish!!

(‘Brigade de cuisine’ – Kitchen Brigade)

(I just love this little guy.)

BTW; the zucchini fritters I made last week have continued to be a big hit around here. Last night, I whipped up a batch where I substituted Chickpea flour for the white flower, and I used green zucchini plus the yellow crookneck squash. Not only were they tasty, but with the one cup of chickpea flour, I was giving us 14 grams of protein. We’ll take it…

Speaking of protein, 

We’re on a mission to make sure Rick is getting at least 60 grams everyday. The hormone treatment is reeking havoc with his body; he’s all over the place emotionally, and just feels really weird.

But, we’ve discovered having little helpings during the day of nuts ie. walnuts, almonds and cashews, has really helped with the feeling of being on a roller coaster ride; extremely anxious and hangry. Get this, in one ounce of walnuts provides 4.3 grams of protein. A little handful, with some shredded coconut and a couple of raisins for iron and all is well.

Make sure you take in the night sky this weekend.

We have a comet visible to the naked eye, and the last comet to visit us for 7000 years. You don’t want to miss this celestial display. Her name is Neowise, she will be her brightest about an hour and half after sunset between now and Sunday. Look to the north-north-west and about 10 degrees above the horizon.

It’s good to be alive 🙂