“Hey, what should I say about ratatouille?”
“Never saw it.”
“You should. Little rats running around the kitchen making stuff…it’s hella good.”
“I think it’s so funny when you say ‘hella.’”
“Hella’s NorCal. ‘Hecka’ is SoCal”
It’s hard for me to say anything about my rat-a-tat-tooooey other than the fact that it’s hella good.
Vegetable dishes in my house can get pretty redundant. After work, we starvin’ marvins tend to chop vegetables with the hurried technique of a 4-year old with crayons on a Little Mermaid coloring book. We chop, pitch oil and spices in the air, toss everything in the oven and sit peevishly until they’re ready 50 minutes later to feed our
crabby pants famished faces.
The Ratatouille Sauté was a change up from our ush and even got a double eyebrow raise plus verbal confirmation of its worthiness from my sweetpea. It’s your classic ratatouille (eggplant, tomatoes, squash, garlic) deconstructed for a roll in the hay. Sprinkled with parmesan. This is great as a side dish or can be made into a meal if you serve it with
copious amounts of beer rice.
If there’s a rata-tat to be excited about, it’s this one!
Thank you for participating in my Bob’s Red Mill Giveaway of Gluten-Free All Purpose Flour! A winner has been selected using a random number generator and has been notified through email! There will be another Giveaway right here on Friday, 3/1!!