More Eggplant and Other Updates

This afternoon, I made another batch of eggplant caponata. This one had both celery and peppers, as well as red onions and both kind of olives. The batch made 3.5 pints of caponata. I suspect I'll be getting more eggplants from the farm soon so should be able to make even more!

Also, the kids and my husband went apple and peach picking yesterday, so last night I made a peach crisp with half the peaches and this afternoon I made apple dumplings. Each dumpling is pie crust wrapped around a peeled, cored apple that has butter, brown sugar, cinnamon and nutmeg shoved into the core. Here's what I discovered: it is much easier to roll pie crust into a circle rather than a rectangle. Also, the recipe called for a sauce of butter and sugar; there is no way this needed that much extra sugar! Also, wrapping the apples is pretty fiddly work.

I received another dozen eggs from my friend at work and will bring her a jar of bread and butter pickles in return. I made a carbonara sauce for dinner and served it over mushroom ravioli and chicken and cheese ravioli. It always tastes so much better with fresh eggs.

Tomorrow night I'm going to a beekeeping class about getting the hive ready for the winter. I think it'll be helpful. And I'm looking forward to meeting other bee enthusiasts and becoming reacquainted with the ones I already know!