Our last recipe of week two comes from art director Abbey Prokell. Part of our magnificient design team, Abbey designs several of the features each month, including the story that all these recipes are coming from—Your Four-Week Dinner Plan.
Today’s recipe comes from associate research editor Claudia Bloom. She’s one of the editors in charge of making sure that the information we publish in the magazine has been fully verified and is 100% correct at press time.
I like to cook pasta (especially since my growing, athletic teenage son craves big bowls of it), but I often run out different ways to prepare it. We don’t eat red meat. And while I will cook tofu or fish, I prefer using vegetables only. I’ve never been a fan of eggplant, it’s just seemed like a boring heavy vegetable so I’ve stayed away from cooking with it. So that’s one of the reasons I chose to prepare the Penne with Tomatoes, Eggplant and Mozzarella recipe.
I used to be a night owl. I would stay up late on weekend nights, and then sleep in the next morning for as long as I physically could, which with my super-sleeping strength meant until noon or one. To be honest, it’s one of the reasons I put off having kids for so long. But now that I have two, including a four-month-old baby, my whole sleeping-late persona has been seriously challenged. These days, I’m lucky if I get to sleep until 6:30 a.m. But in addition to decimating my beloved sleeping habit, my new early-bird schedule has presented me with an etiquette problem I never used to have.