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Tidied the Expedit last night and this morning
1. Photo albums, still bugs me that they're all different sizes and looks. I do need to replace my old childhood albums as they are ruining the pictures. 2. More albums and the box contains loose photos and negatives. 3. Golden Books and some other children's books. The poodle is a talcum powder holder. The baby powder it is covering was mine as a baby! It's never been used. Totally forgot about this until I was over my mum's the other day and she said she'd washed it. I thought it had been thrown out. 4. More Golden Books, mostly Adam's. And that doll that my nanna gave me that was supposedly hers as a child. 5. Cards - engagement cards, my childhood cards, other miscellaneous cards Adam and I have received. 6. The blythes - will be trying to let a few go again - GG, SMF and possibly PWP. Downsizing the SBLs. 7. That musical moneybox doll I found at the Salvos and my Moof that is still nameless. 8. Papercraft magazines and Real Living magazines. 9. Cookbooks. 10. Other mags - House and Garden, cooking mags, photography mags. 11. Silkstone Barbie and a repro Barbie. 12. Empty magazine holders ready to be filled. Some blythe books, Snog by Rachel Hale, Marley & Me, and a book on IVF experiences. 13. Plastic folder contains paper. Box contains cards - blank cards I've made, others I've bought from Redbubble and various other places. I was keen to try cardmaking, I started around the same time I discovered Flickr, well my Flickr and blythe addiction overtook the urge to learn cardmaking, so I really haven't done much at all. I'm not a naturally crafty person anyway, it doesn't come easy to me. I actually really love scrapbooking paper though, love the different designs, I could buy heaps of paper, but it would sit there not being used. 14. Card stock and other crafty stuff like ribbons and stamps. 15. Card making tools, glues, etc. 16. Embellishments. 17. Kewpie and rement drawers. 18. Fabric I will never use because I don't have the courage to attempt sewing again. Nor the time really. Again, I'm not naturally crafty, so even if I tried I think it will be a struggle. 19. Blythe clothing and accessories. Thinking of getting the doors that you can put on the Expedit, so I can hide these clear boxes and make it look a bit neater. 20. Other blythe stuff - clothes to sell, stands.Melanzane alla parmigiana / Eggplants with parmesan (with recipe)
I cooked this for lunch on sunday... it was so yummy! Actually this is the "before getting in the oven" picture. I don't have an "after" one cause, well... we were hungry! It was my first attempt to make them and I was very satisfied :) Here is the recipe. A small slice would be perfect for a bento, as once cooked, they can be eaten cold too :) Ingredients (for 3 or 4 people) - 3 or 4 big eggplants - 300g of mozzarella cheese - 500 g of ripe tomatoes, blanched, peeled and chopped (or tomato sauce) - garlic - basil leaves - olive oil - oil for frying - parmesan cheese - salt Preparation: Wash the eggplants and slice them by the longer side into about 0,5 cm (quarter inch?). Put them on a plate and salt them and then place another plate on top to press out the bitter juices. You can add something heavy on the plate (like a big book) to have the job done quicker. After 2 hours rinse them and pat them dry. In the meantime, shorty cook the tomatoes with a bit of olive oil and 2 pieces of garlic for about 10 minutes. Do not chop the garlic, since you are going to remove it before adding the sauce to the eggplants. Tomato sauce doesn't need long cooking, since everything is going in the oven anyway! Put a bit of oil in a pan and fry the slices (you can also grill them for a lighter version of the recipe, which is what I usually do), a few at a time, removing them from the oil while they are still lightly colored. Place them on absobing paper, so that they lose the excessive oil. Mince the basil and cut the mozzarella into thin slices, then cut the slices into strips. Now take an oven proof dish and put respectively eggplants, tomato sauce, basil, mozzarella and parmesan into layers. You should be able to repeat the layers twice. (Same procedure as to make lasagna, if that helps!) Cook in oven at 200°C for about 20 minutes or anyway until the mozzarella on top does look slightly brown and all cheese has melted. You can eat it both hot (but it's anyway better to let it cool a bit, so the liquid part is not so liquid anymore) or cold. It will eventually taste better after a few hours or even the day after, so I advice you prepare it in the morning for dinner or in the evening for the next day :) Have fun! I'd love to hear how you liked it if you decide to try it!
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