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You know the saying “Elephants never forget”?
Believe it or not — this is the first time I wish I could call myself an elephant.
That’s usually not a statement you hear anyone say, especially a girl — in fact, who really wants to be called an elephant? I’ll tell you who wants to be called an elephant: a girl who forgets everything.
Actually, I don’t forget everything. I remember everything — well, everything that is really not important in real life every day situations. I can remember what my best friend’s second cousin’s uncle’s brother twice removed told me when I was six (hypothetically speaking, of course). I remember what I wore on my first day of sixth grade (weren’t button down white shirts with argyle vests cool when you were eleven?). I remember my cousin telling me when I was four that I wasn’t allowed to sleep over at her house until I was five (oh yes you did, cousin).
Remembering events that will make my life easier on a day to day basis is not my forte though.
My library books were due yesterday — they are still sitting on my nightstand. My prescription has been ready to be picked up for the last 24 hours — somehow passing the pharmacy multiple times a day isn’t enough for me to pull in and remember to pick it up.
Going to the grocery store today I needed three things — lunchmeat, bananas, and potato chips (obviously only one of those products were for myself — any guesses?). I left the store with lunchmeat and bananas — no chips. The poor Husband is going to have a boring lunch tomorrow.
I firmly told the Husband last night I was going to bring home my power cord to my work laptop today since Charlie shorted yet another power cord (don’t ask). Guess who walked through the door without her power cord this afternoon which resulted in the Husband having to buy a $90 power cord at Best Buy. Guilty as charged. However, I’m going to leave something that the Husband forgot about unsaid — I’ll just tell you that it’s costing us more than $90.
One thing I never forget though — is how to make that marinara sauce. I’ve got it down to a science. Chop the onion, mince the garlic, yadda yadda yadda. But this isn’t even about marinara sauce. Okay, it’s always about marinara sauce. I would drink this stuff if I could. Which basically means that I do — please don’t judge me.
I did forget how much I love eggplant. After seeing a vibrant colored one at the grocery store the other day, I knew I had to start my eggplant season — soon. And you know what? There’s no better vegetable to go with eggplant than mushrooms. Both vegetables are extremely meaty and filling — perfect for a ravenous girl after forgetting to pack her lunch today (don’t worry, we went out).
Sautéed Italian Eggplant and Mushroom
1 eggplant, cubed in 1” pieces
1 pound white or baby bella mushrooms
1 tbsp. olive oil
3 tbsp. water
2 tsp. basil
1 tsp. oregano
1/2 tsp. parsley
2 tsp. garlic
salt and pepper to taste
Directions: Start by cubing your eggplant and halving your mushrooms lengthwise. Heat a large sautÃ© pan on medium high with the olive oil, Add all of your eggplant and mushrooms, followed by your 3 tbsp. water and spices. Cook for approximately 5 minutes uncovered, stirring occasionally. Cover and lower the heat to medium, stirring every 2-3 minutes until vegetables are tender.
Enjoy as a side dish or as a pasta topper.
I’m not going to forget how delicious this tasted on top of brown rice pasta this evening. I’m not even going to forget just how good that chardonnay tasted going down. I’m just hoping the chardonnay will help me forget the damage that was done to my car this morning (another story for another day).
I’m going to try to be more like an elephant in coming days.
Nope, never thought I’d hear myself saying that one.May 4, 2011 009
I think I’ll tie a string around my finger to remember tomorrow.
What am I supposed to be remembering again?
Question: Are you forgetful or do you remember everything?