Wednesday, August 29, 2012

too many peppers, the phantom, and a fan of eggplant i am not

THIS is what my bell pepper plant has looked like all season long! Filled to over flowing with lovely green peppers. Sadly, before they get large enough to pick, they start turning black on the underside. Anyone have any ideas as to what that's all about? Oh, and the plant itself shot up like a little tree and stands about three feet tall! It's a bonsai pepper plant without my even having to trim it. Strange plant all around...

On to eggplant. I've tried it fried. I've tried it under a red sauce drowning in Parmesan cheese. The night before last I battered it with eggs and bread crumbs and baked it. I am, without a doubt, NOT a fan. I've tried, honestly I have, but for some reason, there's just something about the texture and the taste that makes my stomach look up at me and shout, "Hey! YOU! No more eggplant, 'kay? How about some chocolate?"

In other, more interesting news, I'm reading Gaston Leroux's "The Phantom of the Opera" for the first time. I've seen the theatrical production several times and even enjoyed the new movie version with Gerard Butler. Until now, however, I have never read the story that started it all. And already I am inspired to create my own tale of phantoms and unrequited love. Oh and murder. Gotta have murder!

Any of you read The Phantom? What about eggplants? Got any recipes that may change my mind? And if you do know what's going on with those stubborn bonsai peppers, don't hesitate to speak up. I'm tired of using them for bird food!

Happy Tuesday,
Jen

10 comments:

Kathy said...

Blossom end rot. And I find that the peppers we grow never do get large. Leaving them longer will not allow them to get bigger, they just start rotting. But, they are forgiving plants and often even if there are black spots, that part can be trimmed away and the rest is just fine. So, in summary, pick them earlier and have stuffed bell pepper appetizers rather than a main course. ;)

Jen Chandler said...

Ahhh!! Thank you! I've been so bothered by this. At least I know that I'm not doing something too terrible :D I've been enjoying the small ones. I guess I just got spoiled with the overgrown variety at the super market!

The Golden Eagle said...

I've seen the theatrical production, too, but never read The Phantom. And I feel the same way about eggplants--the taste isn't that bad to me, but the texture doesn't go over well.

LadyCat said...

I don't like eggplant. either. But it is a beautiful veggie with it's deep purple color.
Haven't read Phantom, either. but the music is among my favorite. I did a post recently on the music.
And thank you for your visit. You are my 100th follower! (Playing fabfare music) A perfect milestone as I'm getting ready to post my 200th post soon. Glad to see you back in blogland : )

LadyCat said...

...that's "fanfare" : )

Ms Sparrow said...

In my opinion, feeding the green peppers and eggplant to the birds is the perfect way to use them! Not only birds but squirrels and maybe some raccoons as well!

Deere Driver said...

Hey Jen! Would love your leftover eggplant!
Peel. Slice thin. dredge in mix of bread crumbs, flour, salt and pepper. Dip in egg and fry crisp. Don't sog it up with sauce. Keep the crisp texture. I think it will grow on you.

Thanks for stopping at my place!

Jen Chandler said...

@Golden - yes, the texture is what gets to me. it's like I start chewing and it just grows and grows!!

@ladycat - Hooray! the 100th follower! Congrats and I'm honored to have put you over that milestone :D The fanfare was enjoyed...instead of confetti, it's coming down in buckets of glorious rain :)

@mssparrow - ha! I agree. I have "given" so many tomatoes this year to the birds. I like to think of it as my little way of making sure they come back next year!

@deere - I'm going to have to try frying some up next time. I don't want to give up on eggplant! I figure if frying something won't make me like it, then nothing will!

Jennifer said...

I'm finally reading this. I need a garden.

Annie said...

Never have been a fan of eggplant. It's visual appeal is just yuck to me. Peppers, on the other hand, in any color, are the perfect compliment for sausages and Italian sauces. My freezer has a nice supply waiting for use.