9 days until one of the best days of my life!
And where am I currently?
Laying on my living room floor feeling sick as a dog. Lucky me, huh?!
Actually, I am pretty lucky because I have an amazing man here who is fetching gatorade and midol for me. Nothing screams romance like that, huh?!
It’s officially crunch time and I have 492 things on my “To Do” list. This was not the most opportune time to feel like I got hit by a 10-ton truck. But nonetheless, trying to get ready to leave for the wedding must go on. We are headed down to the valley this weekend so we can be down there the week of the wedding to finish up last min. details and meet with the people we need to meet with for our final meetings.
My living room currently has all of our wedding items sprawled across it. Truly, you would think I am a hoarder of some kind. I promise you, i’m not. (Although my sister would beg to differ) The next two days will consist of packing up the cars with what we need to take, packing for the honeymoon, and getting our house clean because when we get back we are having a birthday party for a special little girl!
Uhm, do I really have an (almost) FOUR year old?!?
You know when you have a million things to do and you just want to take a nap instead? That’s where i’m at with my life right now. Except I really am sick and I really feel like death, so that’s acceptable, right?! Luckily my amazing future mother in law helped me with our favors yesterday and we were able to finish those! Just a few more things I need to get in place and we are pretty much set for the big day! EEEE!!!
I figured this will probably be my last post before the wedding, but in the off chance that something super exciting and blog-worhty happens in the next fews days, i’ll be sure to fill you all in! We leave the next morning for our honeymoon (which I am BEYOND excited about), so I will be back in a couple weeks.
If you just can’t get enough of me, which I know all of you can’t, you can follow me on instagram. That’s where I make most of my appearances. Something about filters and hashtags just really revs my engine. No but really, follow me over there and check out the shenanigans that will be taking place this next week. Family and best friends flying in, bachelorette party, and any other kind of mischief I can get myself into. You won’t want to miss the fun!
I hope you all have a great couple of weeks! Wish me luck!
Next time you hear from me, I will be a MRS!
P.S. – How cool is it that this is my 50th post?!
A few nights ago I made a surprisingly delicious Eggplant Parm. I looked around so many different sites for a recipe and each one was having you deep fry things and make pasta from scratch. I didn’t want to do either, so I made my own recipe, if you will. I posted a picture to Instagram and more than one person asked for the recipe, so alas, here it is!
This dish takes a little while to prepare because you need to let the eggplant dry out, but I promise you it is worth it in the end.
-Pasta sauce (homemade or store bought)
-Low fat mozzarella
-1 cup flour
-2 cups italian breadcrumbs
1. You need to let the eggplant dry out as much as possible. Cut your eggplant into about 1inch thick pieces and lay them on a cooling rack, cookie sheet, or whatever you want. I used a cooling rack. Liberally salt them. This helps the drying out process. I let mine sit for about 30 mins, then flipped them over and salted the other side. Let sit for another 30 mins. After letting them dry out, I patted mine dry with a paper towel. After you have let them dry, cut off the outer skin.
2. Preheat your oven to 400 degrees and set a cookie/baking sheet inside.
3.Put your flour on a plate, whisk your eggs in a bowl, and place the breadcrumbs on another plate as well. Next, dredge each piece of eggplant in this order: flour, eggs, breadcrumbs. After all pieces are coated, pull the cookie sheet out of the oven and cover with about 4 tablespoons of EVOO, followed by your covered eggplant. Place in the oven for about 30 mins, flipping the eggplant to the other side after 15 mins. Pull out and turn oven to 350 degrees.
4. After eggplant has cooked, you are going to assemble the eggplant, cheese, and sauce in a baking dish. Do one layer sauce, followed by eggplant, slices of the mozzarella and repeat. Also between layers, I did liberal sprinkles of parmesan cheese.
5. Place in oven and bake until cheese is melty, about 15 mins.
1 eggplant made enough for two people plus leftovers for lunch the next day. If you are feeding more people, up your eggplant count.
I used store bought pasta sauce for this recipe.