By the word of the Lord were the heavens made,
their starry host by the breath of his mouth.
He gathers the waters of the sea into jars;
he puts the deep into storehouses.
Let all the earth fear the Lord;
let all the people of the world revere him.
For he spoke, and it came to be;
he commanded, and it stood firm.
The Lord foils the plans of the nations;
he thwarts the purposes of the peoples;
but the plans of the Lord stand firm forever,
the purposes of his heart through all generations.
Psalm 33:6-11
Crafts
The toddler activity notebook I put together contains the instructions for each activity. I also printed the name of each activity and game, cut them apart, folded each slip of paper and put them in an empty Bell pint jar. My granddaughter will get to pick out one slip every day for a special activity, which should give her something to look forward to. You know those little ones - they get bored...they get into trouble! I also put a snack size baggie in the jar (which will be removed before she picks an activity out) to keep the slips she's already picked out. Some of the activities do not have reusable materials.
Today's Recipe - Caponata Salad
The Perricone Weight-Loss Diet
olive oil cooking spray
6 cups 1/2-inch diced unpeeled eggplant (about 1 1/2 pounds)
1/2 medium red onion (halved vertically)
1 Tbsp extra virgin olive oil
1 medium stalk celery, finely chopped
1/2 cup sliced, pitted green olives
3 Tbsp capers
1/4 cup chopped sun-dried tomatoes
1 cup tomato sauce
1/4 cup red wine vinegar or balsamic vinegar
1 Tbsp unsweetened cocoa powder
salt and pepper to taste
1 Tbsp chopped fresh Italian parsley, without stems
1 Tbsp chopped fresh basil leaves
2 Tbsp pine nuts, toasted
Position a rack on lower level in oven. Preheat oven to 450F. Lightly coat a 15x10-inch baking sheet with olive oil spray.
Spread the eggplant cubes out on the baking sheet. Lightly spray the eggplant with olive oil spray. Roast in the oven for 8 minutes. Turn the cubes and roast for another 8 minutes, or until softened. Set aside to cool
Slice off top and bottom ends of the onion half. Place the onion on a cutting board with the trimmed bottom end facing you, and while holding the knife at a 45 degree angle, make thin vertical slices.
Heat olive oil in a large saute pan over medium heat. Add onion and saute until it just begins to color, about 4 minutes. Stir in celery and cook 1 minute. Stir in the olives, capers, sun-dried tomatoes, tomato sauce, vinegar, and cocoa powder. Simmer for 5 minutes.
Stir in the eggplant and simmer for 10 minutes. Season with salt and pepper. Stir in herbs and pine nuts. Caponata can be served hot, cold, or at room temperature.
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