Pork Kabobs
With only a small number of locally grown vegetables available now, we continue to explore eggplant recipes and have included another one this week. Along with the eggplant, we would suggest serving the spicy pork kabobs which we found in From Tapas to Meze by Joanne Weir, Crown Publishers 1994 and some marinated cucumbers (another thing that can be found in abundance right now). One of our favorite preparations for cucumbers comes from The Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker. Our 1963 copy of this classic cookbook has tape on the binding and spots on a number of the pages. It has been well used and is always the definitive word on any standard recipe or cooking technique (and who else would tell you how to prepare blackbirds and crows if necessity demanded?). Without the "Joy" and Mastering the Art of French Cooking by Julia Child, et al, we would probably never have learned to cook. Both books have a special place on our kitchen shelves and we recently realized that we should write a letter to Julia Child thanking her for making us realize that we, too, could learn to make crepes and other things that, at the time, sounded so exotic.
