Uphill idealist

Chowder, in its Western-New-York unique way, is something simple and wonderful. In the parish I serve, chowder is a part of the monthly community ritual that has come down from generation to generation to do what chowder does best - feed the hungry and connect people. While it may not be surprising for those that know me, but I love to connect with people AND I love food. So earlier tonight, when I was invited to stay for a bowl of chowder at a church member's home - I was delighted and the recipient of a lovely blessing. The chowder was wonderful. The carrots, potatoes, celery and corn danced in a tomato broth with tender pieces of chicken and beef dancing around my spoon. I heard about the origin of the recipe for this "chowder", I met some of the family's extended members, I learned how chowder was and is woven into the humble but persistent culture of feeding people with food and friendship. The space this chowder dinner created allowed all around the table ...

One of the foods that I miss since I discovered a wheat sensitivity is breaded eggplant. It used to be my go to comfort food. A few weeks, I noticed an add for 4C Gluten Free bread crumbs and since I had two eggplants waiting in the fridge, it was time to give wheat-free breaded eggplant a try. Here is how I made mine: Ingredients: 2 large eggplant 2 cups (approx.) 4C Seasoned Gluten free bread crumbs 4 eggs beaten 1 tablespoon Wegman's garlic seasoning (or Borsari ) Cut eggplant to desired thickness (the thinner the crisper it will finish). Dip slices into egg and seasoning mix and then drop to coat in GF crumbs. You can cook the coated eggplant two ways - on the stove top or baked in the oven. If you cook on stove top, be sure to keep the temperature even and to you use a lid for your pan to hold heat in. Do NOT cook on high as the crumbs will burn before the eggplant is cooked through. If you bake the eggplant (my preference), preheat oven to 350-375 and bake for...