This is going well so far...

WE. NEED. MORE. EGGPLANT.

This one was really good.

3 tbsp olive oil
1/2 a white onion
2 cloves garlic
1 large eggplant (cubed)
1 cup chicken broth
4 relatively small tomatoes
2 tbsp or 500387465 shakes of Italian Spices
4 eggs
sliced provolone cheese
angel hair pasta, as much as you want. or any other kind of pasta. or no pasta.

I realized today that almost every meal I've ever cooked has started with onions and garlic sauteed in olive oil...

ANYWAYZ.
Sautee the onions and garlic, add the eggplant WITH chicken broth this time. No burnt onions today.

I let it simmer for a while whilst I took my sweet time chopping and adding tomatoes. 

Tonight I added a ton of Italian spices. With some extra basil and oregano, because that's what I found in the cabinet. 

When I looked at the finished product I thought it looked exactly like the previous night's curried eggplant dish. I had to do something else. So I rummaged.

I finally decided that I would add EGGS. I fuckin' love eggs. So I cracked 4 into the big ol' pan, put on the lid, and turned the heat up a bit.

Fixed up the noodles while the eggs cooked, then noticed that I have some over ripe bananas. So I threw those in too. JUST KIDDING. I put them in the freezer to use at a later date.

Once the eggs were cooked I stirred them into the eggplant sauce stuff and everything turned cloudy with little bits of egg white everywhere. It looked questionable. 

I made myself a dish with noodles. I put two slices of provolone on top of the noodles and let them melt a bit before I added the eggplant sauce.

 This is what it looked like:

And it was damn tasty.

DAY UNO

Okay, day one of deliciousness. First of all, I've been listening to Ellie Goulding's "Anything Could Happen" all day long. Catchy. As. Balls.

Seriously, watch it. It's trippy and wonderful. Straight dopamine to the ears.

Curried eggplant?

Started out with half of an onion chopped, and put that shit in a big ol' pan with some olive oil (heat about medium). Added some minced garlic about five minutes later because that's how long it took for me to notice that I had garlic.

Maybe I should list this stuff:

1/2 an onion chopped
3 cloves of garlic minced
2 or 3 tbsp olive oil

Sautee that ish.

Next up, eggplant.

Got a big one. Cubed it. Tossed it in. Put a lid on it.

I thought that eggplant was a really watery veggie. Don't know why. Don't even know if it's a veggie. But it doesn't go straight to watery mush when you heat it up, as I found when I lifted the lid a few minutes after chopping up some tomatoes to just check on things.

I found that the onions were trapped under the eggplant, which was kind of sticking to the bottom of the pan. The onions were BLACK AS THE NIGHT. Burnt 'em. But you know how sometimes you'll get a burnt onion and it just tastes sweet and delish and a little chewy? I figured the burnt onions wouldn't be that bad.

I added about four funky looking romano tomatoes, chopped. Put the lid back on and let it simmer for a bit while I perused my cabinets for spices and such.

FOUND CURRY PASTE. Which is surprising. As much as I LOVE Indian food, I have never even considered making anything of that nature myself.

SO. Added  about half the packet of curry paste (it was Massaman curry paste), which I decided my previous room mate must've left, because no one in this house actually cooks anything. Obviously I'm excluding myself here, but that's a relavtively new development...but I digress.

Added half the pack of curry paste. Added an eyeballing of ground cumin.

2 tsp ground cumin
25 g Massaman curry paste

I'm convinced that if it weren't for that curry paste I would've used chili powder with the cumin. I had garlic powder sitting beside the stove for all this, so everytime I got bored I dashed some in there. I have no way of measuring how much I used.

I let all that simmer while I made rice and waited on a friend to come help me eat it.
Then I found two cans of garbanzo beans in the cabinet.

HUMMUS TIME.

I put that stuff straight in the blender, because I don't have a food processor. I didn't bother looking up a recipe for hummus until I had blended most of it with some olive oil, salt, garlic powder, and kalamata olives. Then I found out that I need tahini to make hummus. I didn't know what the fuck tahini is.

It is a relatively tasteless paste-like substance made from sesame seeds. It's necessary in hummus for the consistency. But I found that it's expensive and any nut butter will suffice, but may alter the flavor.

Peanut. Butter. Y'all.

It worked just fine, about a quarter cup.

2 cans of Garbanzos, drained
10 kalamata olives
3 tsp olive oil
1/4 cup peanut butter

...hummus turned out a little chunky and way too salty. Next time I'll get some tahini, though I'm going to try to avoid making trips to the grocery store for items solely for specific dishes. Think of it as an exercise in resourcefulness.

BAM.

Getting started!

Okay, so this is actually day two of something that I just thought of. I want to record all of my forays into the world of culinary delights.

This all started three days ago when my mother pushed some ripe produce on me telling me "eat it before it goes bad!" because she and my father were going on vacation.

FOUR HUGE EGGPLANTS.

I'm getting creative with it. No recipes. Just doin' whatever the fuck I want. And so far, the shit's delicious.

Gah, I wish doing work for class was this easy.

HERE WE GO.