Last night we experienced a feast for the senses. Erica gave us a lesson in low-impact, Mediterranean cooking. We started preparing foods at about 4, and were finally serving the meal around 7. We learned to make herb-stuffed eggs, sweet peppers with tuna, grilled eggplant and zucchini, swiss chard/spinach fillo quiche, tomato sauce with fresh herbs, a mixed green frittata, and for dessert, filled peaches. We learned to talk to our food, and to listen. When we asked to set a timer for the stuffed peaches, Erica responded: 'Don't worry - they will talk to me.' It's also important to know that we don't need to pity the tomatoes when we squeeze the juice from them - Erica assured us that they are fine. More pictures: September 2007 Conversation. Here are the recipes. Here's a sample of the evening:
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