Yesterday was the first time I have been to the dentist in like two years...sad, I know! The verdict - I have to get two fillings plus have a wisdom tooth removed! Why, oh why?! My mouth is so small it has no room to come in so it's growing sideways and pushing my other teeth - gross. I hate the dentist as it is, so this just makes my hatred grow. Plus, I was told my teeth look weak - probably from a lack of calcium. Very understandable since I don't eat dairy. So I stopped by GNC and got some vitamins to ensure I don't have teeth falling out when I'm 30. Then I went home and drank about a carton of soy chocolate milk...good excuse to indulge :-) She also told me the cavities were probably from my obsession with diet sodas. I've tried to cut back to only drinking it during the weekends, but there was a time I was drinking 3-4 a day. It must have caught up with me. But it's Saturday, and my hard-headed ass is sipping a diet Dr. Pepper as I type this *sigh*
Last night I hung out with some girlfriends for dinner and Rock Band (I am probably the best drummer you'll ever find...I'm hardcore!) We made the most amazing eggplant Parmesan! One of the girls is a vegan also, and since we were at her house her fridge was fully stocked with stuff I could eat and cook with. I'm mildly obsessed with Italian food, and I love trying out new recipes. It just seems like you can never mess up an Italian dish. Here is our super easy recipe we came up with.
1 very large eggplant cut into disks about 1/2 in. thick
Italian style bread crumbs
3 tsp. egg replacer (or 2 eggs)
4 tbsp. water (omit if your not vegan)
2 cups soy milk
1 large jar of your favorite marinara sauce
1 cup vegan Parmesan cheese
1 cup vegan mozzarella cheese
salt & pepper
Preheat oven to 350.
Mix together egg replacer, soy milk, and water in a small bowl & put bread crumbs on a small plate.
Coat a 8x12 casserole dish with a thin layer of marinara.
Coat eggplant slices in olive oil and sprinkle with salt & pepper. Turn stove on medium heat and cook eggplant on both sides until slightly tender and golden brown.
When eggplant is done, dunk each piece in wet mixture then coat in bread crumbs. Lay pieces slightly overlapping in casserole dish over marinara.
Add a layer of Parmesan and mozzarella cheese over eggplant.
Repeat the layering until dish is filled and top with cheese.
Leave in oven 20-25 minutes or until cheese on top is golden brown.
It was such an easy thing to make, and like I said you really can't mess it up. And of course you can switch any of the ingredients for non vegan!
In other news - after dinner I received one of the most bittersweet phone calls ever. My boyfriend had a big-deal audition yesterday in St. Louis where tons of theatres nationwide recruit actors for their summer shows. He has been very down on himself lately and questioning his talents. *FYI - there is absolutely NO need in this! The boy is the most talented actor I've ever known...I'm bias of course, but I am 100% convinced he is going to hit it big one day. He's talented, but even more so he's a damn hard worker and never does anything half way.* When he called me he informed me he had about 11 job offers over the summer! The two main ones he was considering were for lead roles....but they are in Indiana and Oklahoma. He's in school all year, so the summer is really the only time we get to feel like a normal couple and see each other whenever we want. I was crushed. I did not let on, however, in the least! Of course I'm ecstatic for him and I didn't want to kill his mood, so I screamed for him and told him over and over how proud of him I was (which I am!). Inside, though, I'm just a selfish girlfriend who is going to miss having him home for 3 months. But it will pay him weekly, PLUS pay for his housing and provide 3 meals a day for him...it's an amazing opportunity with a great setup. So don't worry - I will be gushing over him and bite my tongue like a good girlfriend should.
Well it's off to a long day of rehearsals for me...I hope everyone is having a great weekend so far!