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Yesterday was CRAZY, and I totally overcommitted myself as usual. We did eventually make it to our friend’s house for dinner, and it was a much needed break after my day. Many thanks to Greg and Stephanie for a lovely evening…and to my mom for coming over and keeping the dogs out of the painters’ way while we were gone. 
I love going over to Stephanie’s house because: A)I love her. B)She has two adorable children. C)She has a beautiful home. D)The food is ALWAYS amazing.
We dined on sauteed zucchini squash, salad made with fresh basil, corn, and avocados, bread, frittata, and eggplant spread, which Stephanie made especially for me because she knows I love it. Thanks Steph! See recipe below.
There was also homemade blueberry cake and ice-cream for dessert.
Chris enjoyed dinner as well, but I think he enjoyed his time with Stephanie and Greg’s dogs even more…
For the frittata, I followed Carrie’s advice, and made sure to cook my eggs over low heat so as not to burn the bottom of the frittata like I usually do, and following Wendy’s advice, I used this recipe as a guideline. Thanks Carrie and Wendy. The frittata turned out great! Since we basically have no food left in our fridge, Steph was kind enough to pack up some of the leftovers from dinner for my breakfast this morning…
Broccoli, bell pepper, and goat cheese frittata with cheese toast and eggplant spread. So yummy!
Eggplant Spread Recipe:
Roasted Eggplant Spread, from The Barefoot Contessa Cookbook by Ina Garten
Ingredients:
1 medium eggplant
2 red bell peppers (I used green)
1 red onion (I used some from the farmer’s market, green onion and a white one)
2 garlic cloves
3 tbsp olive oil
1 1/2 tsp kosher salt
1/2 tsp black pepper
1 tbsp tomato paste
Directions:
Preheat oven to 400°
Cut eggplant, bell pepper and onion into 1 inch cubes. Toss them in a large bowl with the garlic, olive oil, salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, tossing once during cooking (I didn’t toss). Cool slightly.
Place vegetables in a food processor, add tomato paste and pulse 3 or 4 times to blend.
We’ll be on the road all day tomorrow, and so you probably won’t be hearing from me again until Sunday. We will have Internet access, but it’s going to be limited. However, I’m fine with that as my goal for these next few weeks it to spend as much down time as I can with CD and the pups. I’ll definitely be blogging regularly, but I plan to be away from the computer as much as possible. Thanks for understanding.
Edited to Add: Please vote for my good friend Lara in the Mad Men Casting Call photo contest. So excited for you Lara – gorgeous picture!
{ 59 comments… read them below or add one }
Playing with puppers > yummy food.
Math lesson for the day
The frittata looks fantastic! I’m so glad it turned out.
I hope you enjoy your down time
I jotted down that yummy-sounding eggplant recipe, thanks!
All of that looks so fantastic! I saw a television chef make an eggplant dip last weekend that I have been meaning to make, but haven’t gotten around to it (as usual).
Everything looks so delicious!! Have a safe trip!!
Sounds wonderful! Congrats on your frittata, lol. I’ve tried making one before and it didn’t work out very well. It ended up being more like a scramble.
Ina Garten is possibly my fave cook ever!! I love her b/c she unabashedly uses butter, cream, cheese that costs $40 for a small piece, uses truffle oil and has floral arrangements that cost more than I spend on food for a week…and she is a phenomenal cook!! Sadly, I cannot eat 99% of what she makes without having major allergy reactions or being a vegan traitor, BUT I love that woman’s style!
Your friend with the 2 children and the PERFECT table and perfect looking food…wow, she needs to come over to my house and be my Mary Poppins
So glad you made it, over-commited and all. God, i HATE that feeling and do it to myself more than I care to admit. Saying yes with stress when I just need to say no…as a mom, learn this mantra, no thank you, I can’t this time. 3.5 yrs later it’s still a work in progress for me, but I am getting better
Have a great weekend and omg, you’re leaving for your Babymoon soon! HAVE FUN!!!!!!!
Thanks Averie, and yes, I need to learn to say “no”…I’m working on it, I promise!
I am definitely making that eggplant spread. It looks delicious.
Everything about that dinner sounds delicious!
I hope you guys have a safe trip and ENJOY the vacation
How did you know I wanted that eggplant recipe the second you mentioned it?
Enjoy your babymoon. We’ll be fine!
Shauna, I know what you like!
Yum, perfect for Frittata Friday.
(My nonna always makes frittatas on Fridays because she’s a good old Catholic who stays away from meat on Fridays)
Samantha, Nonna – that’s what I want the HEABlet to call my mom.
You gotta take some me time! Especially before the little one comes.
Enjoy your weekend! That eggplant spread sounds great! I love going to friends’ houses — other peoples’ food always tastes better to me!
Is a Babymoon like a Honeymoon prior to Baby??…sorry I’m not “with it”
Eggplant dip is a good idea – I’ve always wondered what to do with it…
Eatmovelove, Yes, babymoon = honeymoon pre-baby.
That spread sounds like such a good combo altogether! There’s something wonderful about roasted/smoked/grilled eggplant in any form. Mmmmm. Enjoy your little cyber break!
I need to get pregnant and move to Tennessee…your friends feed you so well and take great care of you! As it should be
So sweet of you to post about Mad Men entry, Heabie. Thank you!
Lara, you’re welcome, and YES, move to Nashville. I’ll cook for you if you let me drive your car.
HEAB’s, enjoy your “baby moon”!
Disconnect as much as you can. We’ll all be here, don’t worry.
Thanks Scott.
I am glad you got a little bit of down time. I hate being pulled in different direction, but the bonus side it you are about to get a break in! The frittata looks amazing! Enjoy your afternoon!
The eggplant spread sounds amazing! Sounds you had a great evening, and I hope you have a fantastic weekend!
Your meal looks great! desert even better!
Wow that Zucchini salad looks really good! I might have to try that! And the eggplant spread looks good
totally going to try the eggplant spread when we get our veggies from the CSA tomorrow
have a great trip!
That looks so good! The best thing about a frittata is that you can throw anything in there and it will taste good
Awwwww what a sweet pic of your husnabd and the cute pups!!
Yum this recipe looks delish!!!!!!!!! Yay for using all those eggs you have!
*husband* typo!
The food certainly does look great!! Think i may cook up at fritata for tomorrow now! xx
I love that dinner – and I am with Avery – seriously – come on over here Stephanie. I need you:)
Have fun, relax and enjoy your husband and dogs. xoxoox
The frittata looks delicious Heather, I love frittatas! And so does the eggplant spread – I love eggplant too, it is good in so many ways!
Wish you have a wonderful time during your trip! Enjoy your time with CD and the pups, I think this is the best idea ever, to have a babymoon, so great to spend some time together traveling before baby arrives! (wish I thought of that before baby too)
Travel safe and enjoy every bit of it!
Ana
Oh my goodness! Everything looks so good! Mmm eggplant spread. Glad you had a great night!
OH MY! It was the perfect meal in my book!
Omg I love roasted eggplant spreads! I have always wanted to make some, but I am a tad bit daunted by the massive eggplant….I must get over my fear!!!
Have fun on your babymoon! We leave for ours in 7 days – Hawaii! Finding a swimsuit with a huge belly has been a challenge.
That blueberry cake looks divine. Do you have a recipe for that?!
Randi, Have so much fun in Hawaii!!! I don’t have a recipe for the blueberry cake, but I know it was made with buttermilk and maple syrup. It was so good and perfectly sweetened. I’ll email Stephanie for the recipe.
Randi, As promised, the blueberry cake recipe.
Blueberry Buttermilk Cake adapted from Apples for Jam
1 1/2 c flour 1 c whole wheat pastry flour 1 T baking powder pinch of nutmeg 2 eggs 1 c buttermilk 4 T butter, melted 1/3 c maple syrup 1 tsp vanilla 1/2 tsp almond extract 1 c blueberries 2 T brown sugar
Pre-heat oven to 400 degrees. In a large bowl, combine all the first 4 dry ingredients. In a small bowl, combine the wet ingredients. Whisk the mixture continually when adding the melted butter. Add the wet ingredients to the dry ingredients and mix until combined. Spoon batter into 11x7x2 (or close to it) pan. Sprinkle with the blueberries and top with brown sugar. Bake for 25 minutes. Cool before cutting.
The eats look great! Enjoy your travels!
Thanks Brittac.
PS – I still have your black bean chocolate pancakes on my mind. I meant to make them so many times – when I get back for sure! 
Gotta love Ina recipes–thanks! Have a good trip.
Heather! I’ve been away at summer camp so I haven’t commented for a while. However, I just caught up on all of the post that I missed. I love your blog.
Teenage Gourmet, Thank you.
The eggplant spread sounds great. As does the blueberry cake – I’m on a major blueberry kick these days, and fear that I may turn into something reminiscent of Violet in Willy Wonka and the Chocolate Factory if I don’t ease off the berry accelerator!
Rachael, Tis the season after all.
Looks like a wonderful time with wonderful people.
Oooh, I LOVE frittatas. That one looks amazing!
Frittata
it was the only way I knew how to cook eggs…before trying your omelet recipe 
I don’t eat eggs, but frittata is always a quick and easy solution (even though my recipe is a little less complicated … and involves some baking soda instead of salt for fluffiness and sometimes some milk … everything goes in the hot skillet, gently make some holes in the frittata with a “wooden fork” while it is cooking so the runny eggs on top go into them, cover it with a lit and let it cook then flip it completely and cook some more and there you go, frittata for dinner)
Enjoy your time off !!baci
Luna, That is so funny because I could never make a frittata without burning the bottom. Omelets and other egg recipes? No problem…except for that blasted frittata. However, Thursday night’s turned out perfect. Might have to try your method next, but “flipping” frightens me.
perfect! i can’t wait to make that eggplant spread. i had some eggplants that were on the verge of going bad so i chopped them up and froze them. i’ve been looking for a tasty eggplant recipe and this fits the bill
enjoy your babymoon!
Heather! How yummy!! Great pics
~Alyssa
I absolutely adore frittatas. They are a wonderful way to use up leftovers (just throw in with the eggs) and are perfect for pretty much any meal. Not to mention that they cook-up so quickly!
so, i’ve never been much of a frittata fan. looks kind of like quiche and i don’t like quiche either. but wow, it surprisingly looks quite yummy! so, maybe in my quest for trying new things (or things i never liked before) i think i will have to try it!
goodlordILOVEyouandyourbabymoon.
Thatisall.
Haha – thanks Miz!
I’m glad you liked the recipe!!
We looove the frittata around here lol. Have a fun fun fun babymoon! 
–Wendy
Thank you thank you! I have so many blueberries from my blueberry bushes this year!
Welcome…the cake is really good with ice-cream!
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