Neve, Vino, e Melanzana

Yesterday morning we were treated to a little snow flurry as we were leaving for work. The top pic is what it looked like as were were heading out. Yeah, I know you can't really see any snow in the the picture unless you really look hard and use some imagination, and some folks would debate whether that really even counts as "snowing," but around here, cold + anything white falling from the sky = snow. It's enough to make kids run for the old Radio Flyers in the attic and parents run for the television to check for school closings (because historically that has been enough to close school) and everyone to scurry to the grocery for milk and bread. Actually, if you saw how we collectively drive in the snow you'd agree that it's not a bad idea after all.

I really wanted to linger at home to see how VP looked in the snow. The current pic on my header is from last March--the only real snow we got in 2008. But duty called so off to work we went.

As we drove along, I-40 became a Winter Wonderland of big, fat clinging flakes that began to collect in encouraging little drifts along the bridges and overpasses. As we got to the big I-40/240 exchange (The Flyover for the locals) traffic was at a near stop, and sure enough at the top of the ramp at least one car had gone into a spin. I tell you, we just can't handle it.

We dodged the traffic and made it to work, and it wasn't even snowing in that part of town! Niente!



















Last night I opened this 2004 Chateau St. Jean cab. CSJ is not an overly impressive wine in general, and this one did not impress either. It was pretty much void of flavor, even the bad ones. No fruit, no nose, no acids, no tannins. Bummer. I may actually cook with the rest of it. Usually "cooking wine" to me means an average wine that I sip while I cook, but this one might become part of the recipe.

And, finally, H treated the family to one of our favorite dinners--his fried eggplant. He makes the Best Fried Eggplant. The eggplant slices are just the right thickness so they are not too soggy and not undercooked. The fire is just right under the pan so the olive oil is the perfect temperature for turning the breading lovely golden and flakey crisp. And he (unlike myself) has the patience and attention span to monitor each little disc so it is turned in the oil at just the right time and comes out evenly cooked, with the breading still clinging to the eggplant (not burned and sinking to the bottom of the oil). He even left the skin on one of the eggplants just for me, just the way I love them.

They are so delicious we can't help but eat them as they come out of the oil scalding hot. They get a little sprinkle of salt, or better yet a sprinkle of grated Parmigiano-Reggiano. Some actually make it to the table and are paired with spaghetti and marinara (I will rave about the Brignoli marinara another time).

I have to say, I finally understood for the first time last night the very imprtant difference between Parmesean cheese and Parmigiano-Reggiano. There is just no comparison. Parmesean is kind of sweet and vinegary with not much flavor in between. Parmigiano-Reggiano has a much richer, more complex blend of flavors. You can taste the history of the cheese: the milk, the process, the aging, in a pungent crumbly blend. The texture is as pleasing as the taste.

Unfortunately, our dear Kroger in Arlington does not stock Parmigiano-Reggiano, so last night we had to settle for Regular Parmesean.

Le mie figlie (daughters) took the rest to school today for lunch. Lucky girls!