Cravings: Word Counters

Counting my words again. 

Today my fellow Word Counters and I are sharing our monthly group post. Each month one group member picks a number between 12 and 74. All participating bloggers are then challenged to write something (or a few somethings, as the case may be) using that exact number of words. Today we all share what we came up with.

The August number is 60. 
It was chosen by Diane of On the Border.

As I've been doing in these Word Counters posts, I've chosen a theme and am using my word count multiple times in keeping with the theme. This month I've chosen the theme Cravings (ie: when you can't be with the one you love . . .).

~ You'd think my cravings result from the pandemic ever changing food availability. You'd be wrong. I've talked about having to change Hubs' diet due to gallbladder issues, so my cravings aren't about availability, but kindness. Yes, kindness. I've not only changed how I cook, but I'm (mostly) not eating anything at home that Hubs can't have. Call it couples suffering.

~ I made adjustments so there'd still be meals and accomplished the task of actually providing them . . . you know . . . daily. But with Hubs home so much more, there were also snacks and desserts needed. They're made differently, taste different, and required aggressive diligence in masking the artificial taste of fat free cream cheese or whipped cream substitute (yuck, by the way). 

~ I've had my successes {{pats self on back}}. I make pizza using lower fat cheeses and vegetables for toppings, satisfies the craving. We have burgers too, mine beef but I've developed a recipe for Sweet Chili Turkey Burgers that Hubs loves. And I've tried new ideas, like my Grilled Eggplant Sandwiches served with Sweet Potato fries. Sweet (pun intended) successes. 

Grilled Eggplant Sandwiches

~ But still . .  cravings. Yes, I know there are drive throughs. Unfortunately, this state never instituted precautions, bought into the"see no evil, less testing, less cases". Without closings there weren't safe stages of reopening. The amount of time we spent indoors was longer than in states that took intelligent precautions both in closing and reopening. We've been on our own.

~ Picturing myself collecting coveted goodies then sitting alone in my car shoveling it in? Not pretty. And logistics: sneak out (with cover story), use cash (no bills), get rid of the trash (evidence) before coming home, air out the car, oh, and where to brush my teeth? A gas station bathroom? Has it come to this? Not yet (maybe later).


~ Yet there are foods I can't duplicate, nor live without (there, I said it). Funny, the cravings are for foods I rarely eat when I can, yet now haunt me continuously: Popeye's Chicken Sandwich, McDonald's french fries, Dairy Queen Blizzard, Egg McMuffin, General Tso's Chicken (with Crab Rangoon, of course), Dunkin' munchkins. {{sigh}} May their memories be for a blessing.

Here are links to the other Word Counters posts:

Messymimi’s Meanderings 
On the Border 

Grilled Eggplant Sandwiches        
                                                       ©www.BakingInATornado.com

Printable Recipe

Ingredients:
1 eggplant
6 Ciabatta rolls (can use any roll) 
6 slices of beefsteak tomato
6 TBSP parmesan cheese
3/4 cup reduced fat shredded mozzarella cheese 
Jar (7 oz) roasted red pepper slices
6 TBSP Miracle Whip or other reduced fat mayonnaise 
1/2 cup cleaned, dry spinach leaves

Directions:
*Remove the ends from the eggplant and slice the thickest section into six, about 3/4 inch slices. Place individually on paper towels and sprinkle with salt. Allow to sit for 10 minutes.
*Pat the top of the eggplant slices. Turn over onto clean paper towels, sprinkle with salt and allow to sit for 10 minutes.
*Heat grill to medium high. Slice the Ciabatta rolls. Drain the red pepper slices and pat dry.
*Place the eggplant slices, tomato slices, and halved rolls (open side down) on the grill. Lower the heat to medium. Watch the rolls and remove as soon as they're brown.
*Cook the eggplant slices for 5 minutes. Turn them over and top each slice with 1 TBSP grated parmesan cheese, a slice of tomato, then 2 TBSP shredded mozzarella cheese and a few roasted red pepper slices. Cover the grill and cook for another 5 minutes. 
*Spread 1 TBSP mayonnaise onto the bottom of each roll, top with some spinach leaves, an eggplant round and cover with the top of the roll.