Members Pets

   Every issue will feature one members pet or pets.

   If you would like your pet to appear here please send

   a photo and a brief introduction to editor@tearoomschat.com

  In this issue we have Samatra's pet,Lili.Samatra likes animals so much .

  She likes to talk and play with them and has many pets, Lili is one of them.

  Samatra says "Lili is a weird cat we can't contact with her because she always runs!".

Snippets

 A selection of little tasters from our  Blog site

When I am lazy, my heart is empty.
When I work very hard, I can see my   imcompetence a lot

From the Blog ofAki

Rose's Column 

Directions

 You should start with good eggplants, possibly not too large, about 4 pounds (1900g) of them.

Cut them lengthwise in slices ¼ of an inch (0.75cm) thick and put them in a plate covered by

plenty of salt for about 1 hour .Wash the excess salt, and dry in paper towel. Fill a frying pan

(cast iron if you have it) with ½ inch (1 cm) of olive oil and heat. when the oil is hot, start frying

the eggplants slices a few at a time so they do not overlap in the pan.Cook until golden flipping

once. Remove the eggplants and put them in a drainer so the excess oil can drain. Repeat until

all the slices are cooked.

Next prepare a tomato sauce. Start cooking ½ medium onion in oil,

when the onion is soft add 1 big can (24 oz [700g]) of drained whole tomatoes and mash them 

with a fork. If the tomatoes are watery you should add a small can of tomato paste to obtain

sauce that is somewhat thick.Add a couple of leaves of basil and let cook for about 20 minutes.

It is now time to assemble the Parmigiana, start with a bit of sauce in the bottom of a oven

proof baking pan or a casserole. Then proceed with a layer of eggplants with their edges slightly

overlapped and no voids, add basil leaves and sliced mozzarella.

 Eggplants,parmigiana

  by Head Chef :Red_Rose

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