Every Day I'm Brusselin'

Recipe adapted from Eating Well 2 tablespoons curry powder 1 teaspoon garam masala 1 teaspoon mustard powder 2 tablespoons olive oil 1 large onion, sliced 2 cloves garlic, minced 3/4 teaspoon salt 1 1-pound organic eggplant, cut into 1-inch chunks 3 cups cauliflower florets 1 15-ounce can diced tomatoes 1 15-ounce can chickpeas, rinsed 1/2 cup water Toast the spices in olive oil for a minute or two. Add onions, eggplant, and cauliflower and saute for a few minutes--until onion is translucent. Dump in drained chick peas, tomatoes, and water. Simmer until tender, 15 to 20 minutes. Add some more hot curry and s&p to taste and serve over brown rice. I used Trader Joe's Brown Rice Medley with black barley and daikon radish seeds. Mmm. Much better than a McRib.

Thanks to my friend Darryl I am always kept up to date on the timeline for the return of the McRib to a McDonald's near me. While I can't say as I've ever tried one, it's good to know when McDonald's decides to bring back the processed pork patty with pickles in case I ever decide to change my stance on processed pork patties. Speaking of the McRib, I heard a pretty scary story about McRibs from my friend Anna last weekend. A student at her school stopped at the nurse's office after having yakked in P.E. She explained to the nurse that she had just puked but wasn't sure why. It wasn't until some prodding by the nurse that the girl mentioned she had consumed four McRibs on her way back to school from a doctor's appointment. A doctor's appointment she'd attended on account of having the stomach flu. Kids these days I tell you...