Dinner last night was a lively contrast of textures and mouth feel. Quite tasty. The crunch came from thin pork cutlets. No flour in the pantry so BSK rolled them in cornmeal after dipping in beaten egg. Developed the kind of crust usually found on fried catfish in soul food restaurants. Yummy!! One semi smooth accompaniment was an unusual white sweet potato. After baking, the interior was scooped out, mashed with lots of butter (HG’s choice). BSK used only salt and pepper. Very smooth was BSK’s improvised Baba Ganoush, a Middle Eastern dish of mashed eggplant, tahini, garlic, olive oil and spices. No tahini. Used chickpeas instead. All went into the blender and the result was spectacular. Just as in BSK’s theater days, BSK’s improvs are impressive.
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