Brining Eggplant for a Festive Feast

It's nice and chilly here. 59 degrees. I love it. I hope it's like this on July 4th and without rain. This is like real New England before we scorched the Earth.

Tomorrow is almost the last day of school, the day of a 4 hour exam. Wednesday is the official last day of classes for my husband.

I'm brining eggplant in salt water to eventually grill painted with olive oil. After it's grilled I will preserve it in olive oil to add to sandwiches over the next few weeks.

I'm simmering kidney beans and chick peas in two pots. The chick peas will be added to freshly squeezed lemon juice salt and fresh garlic and tahini for hummus.

I am also marinating a tray of boneless skinned chicken breasts in buttermilk Adobo, fresh garlic and sriracha.

We will grill red bell peppers (whole) and asparagus with the eggplant and chicken to celebrate.

Spinach and Arugula red onion marinated artichoke hearts salad with my new concoction: sunflower seeds buttermilk, Sriracha, Adobo, garlic, red wine vinegar, mustard, mayo, salad dressing (made in the blender).