A Small Moment

I've written about my beautiful "work backyard" here before--it's remarkable what a stunning campus I have the pleasure of working on. Since yesterday was my first full day back teaching summer school, I decided to take a stroll on the paths after my day was over--just enough space to breathe and clear my mind before Jeff arrived to bring my home. What I found was nothing short of amazing.

This was not the result of my attempt to get close to them, but merely the result of their trusting that I'd stay on the path while they stayed in the woods. What a sweet, special moment for me!

Oh, Canada!

I should preface this by saying that Jeff and I have had the incredible opportunity to take two amazing trips this summer. The first was to England to visit our dear friends, T & J, to see the Globe Theatre, and to take a "jolly" to Cambridge. (I know, I know--that blog post will be forthcoming!) The second was a road trip from New Jersey to New York to Connecticut and then all the way up to Canada. Along the way, we stayed with friends and family--and with friends who might as well be family. But Canada was something all on its own.

Me and Jenn, wearing the matching hat and cowl (beautifully knitted by her!)
 that were awaiting my arrival as a "Welcome to the Frosty North" present!

In this blog post from last November, I wrote about some of the incredible women who I've met through an online support group I'm part of. The women there are brave and strong, having faced incredible grief and pain in the face of struggles with infertility and miscarriages, and they've collectively taught me so much--not just the technical details of how to deal with a first round of injections and an IUI, but also the amount that there is to be gained from the losses of the babies who we all love so much. Each time I receive a card, an email, a text, or a package from one of them, I'm reminded of Blueberry and Beanster, of the overwhelming gifts they left me in these women I've grown to love so much.

The closest friend I have from that community is Jenn. She's from Canada, and she's grieved the losses of three sweet angels while also navigating life as a young wife who is constantly striving to be the most incredible, creative, supportive homemaker imaginable. From the moment Jenn and I started responding to each other's posts, I knew there was something special about her--and special about the bond between us. Despite the decade that separates our ages, she is one of the most mature, thoughtful, encouraging, supportive women that I've ever encountered. She was a rock for me through the dark days following the loss of our Beanster, and she never fails to know exactly when I need a text message to make me smile in the midst of a tough day. Starting late last fall, we joked about a potential visit to Canada, even planning out the routing on Google maps. And then came the Christmas card that invited Jeff and I to visit anytime. And then came the plans of a summer road trip. And then out went the email: "Could Jeff and I really come for a few nights in August?"

But I'd never met Jenn--heck, I'd never even talked to her on the phone! Was I crazy? Was there any chance that such a supportive, inspiring, giggly, joyful friendship would be the same in person as it was in the electronic universe?

When we arrived in Jenn and Dan's driveway last Monday afternoon, my nerves were at an all-time high--my tummy was sending out audible SOS signals, my palms were sweating, and Jeff was doing all he could to keep me from bouncing out of my seat. And then I heard Jenn's voice, and all the anxiety melted away--this was my friend--one of my best friends--and it felt like coming to a place we'd known our whole lives to spend time with the friends we'd known for years. We could rest in their presence, for they are that unique brand of friends who one simply calls "family."

To describe our trip in detail would take far more time than I have before dinner (and far more concentration than you likely have to read it), so I've decided to distill it down to three of my favorite "categories," presented as photo stories below. (And don't miss out on the Canadian version of the events from Jenn's blog here!)

Hatching a Plan

When Jeff saw the hen house on Monday afternoon, he immediately began to dream of fresh eggs the following morning, and Jenn and Dan's brood of 12 hens was only too happy to oblige!

First, an egg basket...

Then, a walk to the hen house.

A quick peek into the "egg doors" reveals...

Productive hens!

Jeff got a turn one morning...

While I patiently waited for the next.

And that, folks, is how you crack yourself the freshest egg sandwich we've ever tasted!

Canadian Must-Haves

We were prepared for several of the must-haves in the land where Dunkin' Donuts hardly exists at all, but others took us by surprise!

Ask Jenn, and you can only have poutine in Quebec.
But she planned a stop at the Hippy Chippy chip truck--which is the best Ontario has to offer.

Thank goodness pronouncing it isn't a pre-requisite--
but enjoying its grav-y, curd-y deliciousness is a must!

Canadians think Smarties are M&Ms. They're not.
They're small versions of out-of-season Cadbury mini eggs.

Smarties may not have it over M&Ms,
but Tim Horton's has got Dunkin' Donuts beat, hands down.

Milk in a bag. A BAG.
Jeff literally stared into the fridge for a full minute, befuddled.

Locking to the Lake

When Jenn and Dan suggested a day on the boat, we were thrilled--no one loves being out on the water like Jeff! But the huge surprise was the historic Peterborough lift lock. Think of it like being suspended in a giant bathtub, built over a hundred years ago, 65 feet up in the air. Reassured? It's okay--Dan helped restore it for the 100-year anniversary, so it's perfectly safe.

To get our sea legs, Jenn and Dan trained us on the smaller locks
leading up to the lift lock.

See Tory, all calm and adorable? No idea what lies ahead...

See Jeff, all brave and manly? No idea he'll need that bravado in a few minutes...

High atop the lift lock, Dan bravely peers over the edge.

High atop the lift lock, my laughter gives me an excuse to look away from the height!

In all seriousness, though, we adored our experience in the lift lock and our day on the boat altogether, complete with Jenn's delicious homemade picnic and Dan's excellent knowledge of the locks themselves. Can we do that trip again next time, eh?

And there you have it: our Canadian journey, in miniature highlights. Leaving our incredible new old friends was difficult, but our final "family photo" remains saved on our phones, ready for a viewing whenever they seem too far away. 

And next summer will be here before we know it!

Our family of five--including the beloved Mia (who stole Jeff's heart!)

Baked Baby Eggplant Parmesan

Last night, it was time to tackle "Dinner B: Eggplant Parmesan." Though I've halfheartedly made chicken parm before, I've never tackled the eggplant version. Add to that the challenge of a husband who doesn't love eggplant, and I was a bit nervous. However, the adorable baby eggplants gave me the courage to experiment!

Before I start, a disclaimer: this recipe turned out okay, but not great. The textures were too mushy, in my opinion; the breadcrumbs lost their crunch in the baking with the sauce. Since I'm not an expert at this sort of recipe, I'm not sure how I'd modify--except that maybe I'd keep the sauce on the side for dipping and just serve the eggplants topped with breadcrumbs and mozzarella. I did use two main recipes for inspiration: this one about baby eggplants and this one for baked eggplant parmesan.

Ingredients (for 4 servings):

20 baby eggplants, fresh (I had 17 from the Farmers' Market)

1 package fresh buffalo mozzarella (round)

1 jar good marinara sauce

1 cup dry Italian breadcrumbs

2 cloves fresh garlic, minced

1/2 tbsp parsley, dried or fresh (chopped)

1/2 tbsp basil, dried or fresh (chopped)

1/2 tbsp oregano, dried or fresh (chopped)

1-2 tbsp fresh grated parmesan cheese

2 tbsp olive oil

Salt and pepper, to taste

 

Step 1: Preheat oven to 375 degrees. 

Step 2: Rinse baby eggplants, slice off green stems, and slice in halves lengthwise.

Step 3: Rub a bit of kosher salt onto the flesh side of the baby eggplant halves (to draw out some fluid that can be bitter). Let sit 15 minutes. (Don't skip this step--it really helps with flavor!)

Step 4: While the eggplant is "sweating," toast the breadcrumbs in a pan on the stove under medium-low heat for approximately 8 minutes, stirring throughout. (I thought this step was silly--but it really made the topping tastier!)

Step 5: Dab off drawn fluid from surface of halves and score flesh, without piercing the skin at bottom, into a criss-cross pattern (this will make grooves to press bread crumbs into).

Step 6: In a mixing bowl, combine toasted breadcrumbs, herbs, garlic, grated parmesan, and salt and pepper. Add the olive oil, enough to make the dry mix combine but not saturate. Mix well.

Step 7: Press a small amount of dry mix onto the surface of the eggplant halves, working it down into the grooves. Coat the surface well with more of the breadcrumb mixture.

Step 8: Coat a large baking pan with non-stick cooking spray (or olive oil). Spread eggplant halves (topped with breadcrumbs) in the pan. Bake in preheated oven for about 10 minutes, checking for tenderness by piercing eggplants with a fork.

Step 9: In another large baking dish (or four smaller dishes, as I did), spread marinara sauce. Place cooked eggplants on top of marinara, then top with mozzarella cheese. 

Step 10: Place in the oven for approximately 10 minutes (until cheese is melted).

ENJOY!