This recipe is adapted from Smitten Kitchen, where she takes prettier pictures in her light-filled and not a total disaster-area kitchen and also gives more of a damn. Things not to judge me about on this post: the dirtiness of my stove; the dirtiness and lack of put-away dishes on my counter; the fact that we had no paper towels on this day so I drained my fritters on a lunch bag. Things to tell me are so great about me and my cooking: I’m using a cast-iron to deep-fry things in; I made this shit from scratch; I used a paper bag to drain my fritters.
Y’all seemed to like lunch #1 well enough, so here I am with another popular lunch here at the Wilkie household (minus George… he doesn’t like any of this stuff. I make it when he’s at school.) Today we’re making “fried” eggplant with sour-cream-and-a-shit-ton-of-garlic-and-dill.
If you were wondering how awesome my life is when I’m not photographing weddings, this post should put that question to rest. In the midst of December, with holidays looming large and many presents still to buy, some of my dearest friends and I gathered for a party of epic proportions. There was Dom Perignon from 1992. There were caviar and salmon rillettes. There were hand-written menus (that I did not photograph, but I did hand-write). It was mandatory tie – for everyone.