Friday, August 29, 2008

The Time of My Life

This song was just given to me and I've fallen in love with it. I've always like Mark Schultz's voice and the song is so precious. I hope you enjoy it as much as I do!

PS- Sorry that the video isn't that great. The audio is the point anyway. Also, thank you Oliver for the help with embedding.



A blog was recommended to me about a year ago and it has been such a blessing to my life. Mrs. Wilson and her daughters share a lot of wisdom, laughter, and soul fattening tips that are simply wonderful. This particular post was written some time ago, but it has recently been on my mind more. I hope you enjoy this great lady as much as I do!

The Eggplant Dilema

As many of you know, I'm a little new at gardening. This year we decided to go big and stay home, so we have quite the load a produce. Most of it we can eat right up, but I have one vegetable in particular that has been giving me a little trouble: Eggplant. I picked, literally, 19 the other day and had no idea what to do with them. I asked around and got some great recipe ideas that I'm eager to try out. I'll try to keep everyone posted with my reviews of the recipes that I'm able to try so that someday, when you have too much eggplant, you'll have a little direction.

My first try: Roasted Eggplant Dip.
This was really good and disappeared quickly. It uses a lot of garlic but is so worth it. I didn't have any mint so we just did without and it still was great.

1 large head garlic1 eggplant (1-1 1/4 pounds), cut in half lengthwise
1 small onion, cut into 1/2-inch-thick slices
1 ripe tomato, cored, sliced in half and seeded
3 tablespoons lemon juice
2 tablespoons chopped fresh mint
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
Freshly ground pepper to taste

1. Set oven racks at the two lowest levels; preheat to 450°F. Peel as
much of the papery skin from the garlic as possible and wrap loosely in foil.
Bake until the garlic is soft, 30 minutes. Let cool slightly.2. Meanwhile, coat
a baking sheet with cooking spray. Place eggplant halves on the prepared baking
sheet, cut-side down. Roast for 10 minutes. Add onion slices and tomato halves
to the baking sheet and roast until all the vegetables are soft, 10 to 15
minutes longer. Let cool slightly.3. Separate the garlic cloves and squeeze the
soft pulp into a medium bowl. Mash with the back of a spoon. Slip skins from the
eggplant and tomatoes; coarsely chop. Finely chop the onion. Add the chopped
vegetables to the garlic pulp and stir in the lemon juice, mint, oil, salt and


A New Phase Has Come

Me: Hello, my name is TiAnna.

Crowd: Hello TiAnna.

Me: And I have been a bum blogger.

Crowd: Some clapping.

Whew. Now that I've gotten that off my chest, I'm moving onward. My summer has so far been very full and I've even had some lovely ideas for posts lately, but I just haven't put the time into it that I would like. And so, now I have little bit of catch up to play. With many of my good friends leaving town or simply disappearing down Deer Park Rd, I've had some time to think and I just had some thank you shout outs.

To all my friends, thank you for the great years that we had, the homework struggles, the team bonding, cheering to a level of crazy at games, Pendleton, Pre Chem, all of the Sweethearts bowling and all, the deep talks, Jug Ball games, Fall In, convicting confrontations, sight reading in choir, Junior Skip Day, the Harvey Dent rally at Pikes Place, homecoming, and late night basketball that sadly won't be repeated. I loved playing barefoot soccer this summer and getting together, even though it was a little sparse. I wanted to especially thank Miss Kate for walking me through one very hard night- You're the best. To all of you guys, I love you and will keep you in my prayers as we are in separate places this year. May God bless you in your new relationships and may the diligence of the Lord flow through your veins :)