This roasted eggplant served with potatoes and tofu sour cream is so easy to make. Pick or buy your japanese eggplant. Wash and cut lengthwise. Place skin down, inside white flesh up on a backing pan. Cut slits into the eggplant. Slice garlic and push slices into the slits. Sprinkle with salt. Spritz with a little olive oil. Bake 500', 20 minutes till golden brown on top. Delicious with pasta, rice or potatoes.
We are so thankful for the rain! It is tricky business moving bees into almond orchards, in the night, and in the rain, but we are not complaining because rain means the spring flowers can produce nectar. Without moisture in the ground and without the warm sunshine, nectar does not flow. No nectar, no honey!