Perhaps I should keep it simple: I've been gone. I understand now why people have midlife crises (though I'm *really* not yet to midlife). I, quite frankly, don't really even know which end is up anymore, except that I'm the same person I was a year ago, living the same life with the same adored family, loving many of the same things. But everything is filtered through a new lens, and my priorities land differently, my emotions trigger differently, and my head is a real mess. I'm grateful I made it this far whole, and have a hard time believing that it's only been a single year since last Passover. I'm certain I've aged a decade, if not more.
I'm trying to get back in the saddle again, but it's sure to be hit or miss. So, keeping it really sinple, I'll leave it at, "Hi!" and invite you to ask any questions you want in recompense for my bizarre and lengthy complete absence.
I don't know when I'll get back to any sort of real fannish content, so please do consider this a true defriending amnesty period with me -- if you've friended me long ago for Buffy or Angel or VM reasons, and have no interest in random appearances that are lacking in fic and substantive content, please don't feel obligated to keep me. I still have all of my old loves, and some new ones (mmmmm....BSG. Even more mmmm....Dr. Who. And hee!House... It's also amazing how much reality TV from Bravo one can consume while traveling every other week). I still randomly read fic and fail to feedback in a timely fashion. I still want all of you on my reading list, but won't be upset if you'd rather just clean up the flist, I promise.
Hope everyone had a wonderful [holiday of your choice], and here's a belated Passover dessert recipe for those who're used to seeing new ones here every year:
We had this at a seder this year, and I had to have the recipe. This stuff is really, truly addictive.
4 sheets matzah
1 cup butter
1 cup brown sugar
1 bag of chocolate chips
slivered or chopped almonds (optional)
Lay matzah on foil in baking sheet with sides. Boil butter and brown sugar for 5 minutes. Pour mixture over matzah and bake in 350 degree oven for five minutes. Pour chips over hot mixture and spread out. Freeze and then break into pieces and serve.
Eggplant dip (great for adding flavor to matzha; vegan/parev; also goes well with eggs)
1/2 pound fresh tomatoes, peeled, seeded, and chopped (1/2 cup)
1 teaspoon salt
1 1/2 pounds eggplant
4 tablespoons plus 1 teaspoon olive oil (use the good stuff)
2/3 cup minced onion
6 large garlic cloves, minced
4 teaspoons red wine vinegar
Freshly ground black pepper
Preheat the oven to 425 degrees.
In a strainer above a mixing bowl, sprinkle the tomatoes with 1/4 teaspoon
salt; let drain for 20 minutes.
Split each eggplant in half lengthwise. Drizzle 1 teaspoon oil over the
cut tops. Place in a baking dish with 1/2 cup water and a splash of vinegar
bake until tender (45min). Turn them over after 20 minutes, adding more
water if necessary. Set aside to cool until touchable.
With a spoon, scoop out the flesh of the eggplants.
In a food processor, puree the eggplant, the drained tomatoes, onion,
garlic, remaining oil, vinegar, 3/4 teaspoon salt, and pepper until it forms a vaguely chunky paste.