I’m hoping that by posting now everyone has had sufficient time to watch the premiere of The Bachelor, if you couldn’t catch it live.
The first episode of the season is always the best, and sometimes the only one I watch.
By “sometimes”, I mean never. If I see the first one I’m committed.
The girls are insane and desperate, at least 2 get embarrassingly drunk, and the ones who don’t get picked cry as if they’ve known the guy for 10 years and not 10 minutes. This season, we had one show up in a wedding dress, and another camewith a tie and propositions to recreate 50 Shades of Grey. Shockingly enough, they were the 2 that ended up schwasted.
But by far my favorite part is the occupations. When a girl is on the screen, they list her name (there is at least one Ashley every season- this year we are lucky enough to have 3, including an Ash Lee), age (usually 23 and SO ready to fall in love and settle down), and her occupation.
My favorites from Monday’s episode were “Cruise Ship Entertainer,” “Professional Organizer,” “Substitute Teacher,” “Poker Dealer,” and “Jumbotron Operator.”
And if it says “Entrepreneur,” I’ve decided that probably means “Unemployed.”
Anyway, I’ll probably keep bothering you with occasional highlights even though I have no interest in the bachelor himself. He seems genuinely nice so they’re going to rip him to shreds. Plus I’m not into blondes.
One of my resolutions should have been to stop watching trash television. If yours is a healthy eating one, here’s a veggie-full recipe that makes a filling and tasty lunch or dinner.
1 baguette (I used a whole wheat French loaf), or bread of your choice
1 medium eggplant
1-2 zucchinis, depending on size
1 medium yellow onion, sliced thin
1 red bell pepper
2 cloves garlic, minced
1/3-1/2 cup cheese (I used leftover Gruyere)
salt and pepper
Start with your pepper. You can place it under the broiler, or if you have a gas stove like I do you can just blister it directly on the flame. Use an oven mitt!
Once the pepper is somewhat charred all the way around, place in a bowl and cover with plastic wrap tightly to let it steam. Once it has cooled enough to handle, peel off the skin, remove the seeds and slice.
Slice the zucchini and eggplant into thin strips. Season lightly with olive oil, salt and pepper and roast at 425 degrees for about 10-12 minutes, turning halfway through. Meanwhile, saute the onions until slightly browned, adding the garlic in about 2 minutes before you are ready to take the onions off the heat.
Then we assemble! Layer the vegetables and sprinkle the cheese on top. If you don’t have a panini press or a George Foreman, you can place it in a frying pan and put another pot or pan on top to weigh it down.
Slice and serve!
Keep eating these, and we’ll look fabulous in our evening gowns for the next season premiere.