Letter to Julia 20120714

In the name of Allah, most Gracious, most Merciful.

**It's still the Victoria's Secret Fashion Show marathon on Shadowplay TV**

Hi Julia!  How are feeling today, my love?  My beloved!  My girl!  Are you still close by?  I can't tell.  If you are, then you are very good at being invisible.  I made some eggplant sauce today.  Such a handy sauce, it can be used for dipping, on chicken, beef or seafood, used in lieu of cheese in a sandwich etc etc.  It's actually eggplant and liver sauce.  I've become very fond of liver lately.  For this sauce this time (I'm a go-with-the-flow kind of cook), I had 6 medium eggplants.  First I sauteed some chopped onion and garlic in a little grease in a saucepan until brown.  Then I added the eggplant, peeled and diced, gradually, and I add more oil as I add eggplant.  Eggplant absorbs oil, so the balance between eggplant and oil is very tricky!  Oh, but before that, please prepare the chicken liver.  I used one chicken liver.  Liver can be sliced when frozen, which is convenient.  I marinade the sliced liver with curry powder, then I fry it up in a little oil until it changes color.  Don't overcook the liver!  Take it off the heat quickly!  The liver is for flavoring the sauce, and it's easy to mulch with a spoon into a paste after you lightly fry it.  Use the leftover grease to saute the onions and garlic.

Anyway, the eggplant is ready to mulch when it has softened.  Add the liver, a cup of chilli paste and one cube of chicken bouillon.  Cook and mulch the mix until it becomes a sauce.  Yummy!  Don't forget to add the eggplant and oil together gradually!