Update on July 12th post (Nonna's Pickled Eggplant).
Today was opening day! Opening the jar that had been marinating in the fridge for 1 week, that is...
I'm embarrassed to admit that there is only 1/2 a jar left - that's right, Nonna's Pickled Eggplant was amazing, and I've made a pig of myself!
I've decided there's only one solution...
Need. More. Eggplant.
Stumble It!About Me
- 'Chef'
- Memphis, Tennessee, United States
- I come from a long line of wonderful Italian cooks, and was taught the family recipes by my 'Nonna' as a child. Memories of those special times, and the big family meals afterwards, instilled in me a love of cooking, and authentic Italian food. This love eventually developed into a way of life when I was blessed with the opportunity to earn my living creating wonderful meals, enabling me to share this wonderful cuisine with others, and pay the bills at the same time. Life is good!!
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