Category Archives: artsy fartsy

Summer Vegetable Casserole

photo of finished summer vegetable casseroleI recently bought a huge eggplant from my local farmer’s market with the full intention of doing an eggplant parmesan. However, I got a hair up my ass when I found a recipe on Pinterest (which has since been deleted from the webs) for an easy casserole w/eggplant. I had some other summer veggies going to waste on the counter, and I needed to use them or toss. So I decided to spice things up.

Honestly, you can use whatever vegetables and seasoning you want. The idea is you half cook the veggies before you “casserole” them. Some optional additions: tofu, chopped onions, salt & pepper, herbs! Feel free to make it your own. My fiancee was amazed by this dish, and said it needs to be in the regular rotation. Cheap and tasty!


1 large eggplant, cubed
1-2 tbsp olive oil (depending on how much squash)
1 large bell pepper (I used green), diced
2-3 medium-to-large summer squash (I used yellow & zucchini), cubed
6-8oz. of mushrooms, sliced thick (they cook down)
1 tsp minced garlic
1 can tomato sauce
1/2 cup parmesan cheese
1/2 cup bread crumbs (I used italian style)

Boil the eggplant for 10 minutes. Make sure you turn it occasionally. After 10 minutes, cool the eggplant, and then cube it.

Meanwhile, cut up the rest of the veggies. Heat the olive oil in a pan (skillet, 4qt pot, saute pan), and add the diced bell pepper. Cook on medium-high for a minute or so. Add the squash, and toss to ensure squash is coated in olive oil. Immediately, add the minced garlic to the squash & peppers, and continue to mix. After 5 minutes, add the mushrooms. Cook until squash is mostly cooked (“meat” is somewhat translucent), & remove from heat.

In a casserole dish, add a layer of eggplant, then a layer of the sauted vegetables, and finally the last of the eggplant. Mix the breadcrumbs and parmesan cheese. Pour the can of tomato sauce evenly over the veggies. Sprinkle (heavily) the breadcrumb mixture on top. Bake at 350 degrees for 40 minutes.

Serve over rice, polenta, pasta, or enjoy it on its own!


what else did you expect? 😀

i’ve taken some photos recently, and plan on submitting one of them to a local art center for a members show. any feedback (or suggestions on something else to submit), please let me know. be honest!

also, if you use firefox and don’t have picLens yet, you should check it out. it’s the best method of browsing flickr and other sites with photos on them (all of them lol).

intrepeting art

i am not a fan of bush or any of the things he’s done during his term(s) as President. i think he is way too focused on a very religion-inspired agenda (admittedly difficult to do when you’re so passionate about your religion) and seems to pander to anyone will to toot his horn.

HOWEVER, i don’t think it’s an excuse to rip on his interpretations of art.  while bush obviously put his own spin to the interpretation of his favorite painting, isn’t that part of enjoying art?  being able to extrapolate a variety of meanings from the same piece makes the piece more enjoyable to a wider variety of people.  so what if it’s not the way to artist intended.  i’m sure Monet, Rembrandt, Picasso, and countless other artists and their pieces have been misinterpreted.  that doesn’t make the interpretations flat out wrong or stupid.  it simply means the piece is being enjoyed in a different form than originally intended.

any thoughts?

surprisingly productive

today was surprisingly productive. my man and i cleaned our room, and he helped with laundry (yay!). i also worked on a signature graphic for his WoW character. he had given me screenshots at 2 different points in his progress (tier 1 vs. tier 2 gear).

here’s the one with the tier 1 gear:

slash flex

i was just playin’ around and he thought it was hilarious.

so here’s the 2nd, more serious one:


this one was a lot more fun, and took a lot longer. i got to delve into photoshop CS2 for the first time. in fact, it’s the first time in a looooong time that i’ve created anything from scratch like that in photoChop. it was a lot of fun to exert some creativity.


notsorandom musings

the following was written during my sushi dinner tonight after an afternoon of reading more of the wisdom of insecurity. DISCLAIMER: this book is not for everyone. if you have a fairly negative outlook on life or are not ready to be open-minded about your religion/philosophy, you should NOT read this book yet.


7:39pm EDT 9/21/06 Shilla Korean & Japanese Restaurant (down the street from MIT)

sweet nectar of the gods
Originally uploaded by madethelflintz0r.

thinking that i yearn for days
that did not come
thinking that i had done the other
but shunning that
thinking of a time not lost
caught in yesterday
but not right now.

presence is reality
past, future don’t exist
only a fleeting memory
a motionless picture
of a rapidly moving moment
taken out of context.
you think you know
but stop thinking and know!


does it matter?
does it exist?
does it exist seperately?
does it exist seperately from me?
the question is not “what is the meaning,” but “what is the existence.”

rachel’s chicken “divan”

not sure if this qualifies as chicken divan, but i took a simple, bland chicken divan recipe and modified it…. most successfully i’d say.

prep time: 1hr (including marinating) cook time: 30 minutes

1 lb. thawed, boneless chicken (breasts, tenderloins, whatever you like)
thawed (or fresh) vegatbles (broccoli, cauliflower, carrots are good)
2-3 handfuls of grated sharp cheddar cheese (depending on how cheesy you want it)

worchestshire sauce
red wine vineger
chopped celery seasoning
poultry seasoning
garlic powder
extra virgin olive oil (the kind used for marinades)
1 gallon zip lock bag

1 can cream of chicken soup
2 tbl spoons sun-dried tomatoe alfredo sauce
2 dashes of cayenne pepper
4-6 dashes of cholula hot sauce (to your tastes)
dash of chopped bay leaves
.5 cup milk
handful of grated sharp cheddar cheese

bread crumbs:
2 pieces of toasted bread, crumbled to bread crumbs
1 teaspoon oregano
1 teaspoon parsley
1 tablespoon melted butter
dash of pepper

mix marinade ingredients to desired consistency and taste. make enough to coat chicken very thoroughly. mix chicken and marinade in 1 gallon ziplock bag. marinate chicken for about an hour (in the fridge).

mix ingredients for sauce in bowl to taste. mix ingredients for breadcrumbs in small bowl. this will top your dish.

line bottom of 9×11 glass baking dish with thawed vegetables. sprinkle with salt (to taste) and stir in pat of melted butter. place chicken on top of vegetables. pour sauce over chicken. sprinkle cheese over sauce. sprinkle bread crumbs on top (to taste…the more breadcrumbs, the more of a “crust” you’ll get…yummy!).

bake at 350 for 30 minutes.


Home Again.

whew. back from my vacation at the beach. boy, was it fun.

bought a painting for the house. here it is along with our money tree. (click on the pic for a bigger image).

matador, shirley hogge, acrylic

the picture doesn’t do the painting justice. it’s absolutely beautiful. it’s about 3.5 ft wide by 2.5 ft tall. once we get it framed, it will look perfect over the fireplace. we purchased the piece from the seaside art gallery.

vacations are never long enough, but we’ll certainly enjoy this part of it for a good while!

Where are my pix0rs?!

so i finally broke down and signed up for kodak’s little online gallery/order prints service. my reasoning: i want to put my own photos up around my house, and i’ll need prints of them (the digital ones, which is almost all of them!) to do that.

*shrug* i ordered some 4x6s at $.25/each and got a $2.50 discount (not sure if that was promotional or what)… i want to see what the quality looks like before i order bigger versions to frame and put up on my wall. $4 is a small price to pay to test it out.

for now, here are some photos for you to peruse.