Semolina crusted eggplant, potatoes and butterbeans
It’s been a strange day. It’s been a strange week. I started this hours ago, and I was going to talk very wisely about Au Hazard Balthazar, but nobody slept last night, it’s rained hard all day, and the power went out. So here we are, hours later, and everything feels very serious, very heavy. The anniversary of the March on Washington–fifty years–sets you thinking about how much has changed and how much has not, both in the country and in the lives of all the people that lived through it all, and are still living through it every day. I’m scared of another war and sick of awards shows of any kind. It’s hard to know where to turn your mind. Well! The other day I accidentally discovered this video of The Washboard Serenaders, and I just love it. They seem so happy and alive and glad to be together making music. They combine humbling amounts of speed and technical prowess with real grace and space, or so it seems to me. Kazoo!
I tried to find more information on them, and apparently they were a loose collection of musicians that collaborated and travelled under various names, and went on to work with other groups in other styles. I love the idea of artistic collaboration, be it musical, or visual, or filmic. Especially when they’re bursting with love for what they’re doing and who they’re doing it with, as they seem to be here.
Here’s another video of The Washboard Rhythm Kings, with some astounding washboardery.
Semolina coated eggplant, potatoes and butterbeans
More crispy eggplant! Which is really the only way I like it. I combined slices of eggplant with slices of potato and big buttery butter beans, marinated them with fresh herbs, coated them all with egg and semolina flour, and roasted them in olive oil till they were crispy. They need a sauce, too, I think. We ate them with a spicy sauce made from fresh tomatoes and baby spinach, but any simple tomato sauce will do.