Deck

J should have a doctorate in deck building he has built so many, each time he finds an easier and more efficient method, some new drill bit or prefabrication system. It will probably take another weekend to finish, hopefully before J4s 3rd birthday party. Then on with the woodfired pizza oven project (and the extension).

Eggplant Almond Enchiladas (Moosewood Cookbook-Mollie Katzen)

Olive Oil, diced onion, 1 large eggplant diced, 1 tsp salt, black pepper, 1 clove garlic, 1 green or red pepper diced, 1 cup toasted almonds crushed, 1 cup cheddar cheese, 12 corn tortillas, 1 bottle of tomato sugo.

Heat oil in pan, add onion and saute, add eggplant, salt and pepper, cover and cook for around 10 minutes. Add garlic and pepper, stir, remove from heat, stir in almonds and cheese.

Preheat oven to 180C. Moisten each tortilla in water, place 1/4 cup filling on one side and roll up, repeat. Pour sugo over top and cook for 30mins. Serve with rice, avocado, sour cream and refried beans if wanted.