Israeli couscous with eggplant and tomato

Here is the very belated second post of the week. While I am writing this, I still haven’t tasted it because of hopefully unfounded stomach fears… but I’ll have some soon and let you know. It smelled and looked amazing, so I think it will be fine.

I had been meaning to make this for several years, but never got around to it, even after Jacqui found and bought me some whole-wheat Israeli couscous (for less than like $8/lb, which is what Fairway sells it for, blehhh).

I don’t know if it’s because this happened so long ago or because it was really easy, but I can’t think of a whole lot to say about this. It was easy.

I take a LOT of pictures of steam by accident.

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Surprisingly great whole-wheat pancakes

Saturday morning I woke up and did not want eggs, because I had had a ridiculously enormous dinner on Friday night. I desperately wanted pancakes. But because I have some sort of metabolic/blood sugar/other (???) problem, I can’t eat regular pancakes for breakfast; after about half an hour I feel sick and miserable and tired and blah, and it pretty much lasts the rest of the day. So I figured whole-wheat pancakes might solve some of these problems.

I was highly suspicious of all the whole-wheat pancake recipes I found online (and there were VERY few), but this one had two testimonials—its own and that of the website it was adapted from—so I went for it, still highly suspicious. (Also, there was one of me, but screw that. Nonmarried people deserve pancakes too.)

First I made brown sugar, but only two tablespoons (actually I REALLY remember this as being a quarter-cup, so maybe I just did this entire recipe completely wrong), and without measuring the molasses (and yes, I googled that post so I could use the recipe), and then added the oil and some vanilla. A word about the buttermilk… I didn’t have any. What I did have was some rather old milk. It smelled such that I would not have put it in my coffee or drank it, but it seemed maybe OK for pancakes. I googled around and discovered that spoiled milk is not the same as sour milk (which I already knew), and that you should not use spoiled milk. Whatever. I decided that since it was kind of old, I just wouldn’t bother to add lemon juice or vinegar to buttermilkize it. Then I thought maybe I should. Then I was unable to open my lemon juice, which was one of those little containers that looks like a lemon, so I didn’t bother.

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