Sweet potatoes are emphatically not the same vegetable as yams, which can grow to be 5 feet long. This may come as a surprise, but sweet potatoes are not related to potatoes, either. They are actually members of the morning glory family, whereas potatoes belong to the nightshade family. But they’re nearly as versatile in the kitchen as regular potatoes and can be cooked in many of the same preparations, though the techniques need to be adjusted to account for the higher sugar and lower starch content of sweet potatoes. Don’t do this: Refrigeration will cause sweet potatoes’ cores to change texture and become distressingly similar to a damp cork. Do this: Store them in a cool ventilated spot for up to 1 month. Or at room temperature, they will keep for a week or two.
Eating the Same Thing Every Week? Want to Try Something Different?
Try eggplant! Eggplant isn’t a vegetable you automatically think of when you’re making dinner. The texture can be strange and mushy, and it soaks up all the oil you can put on it! My favorite way to have eggplant is eggplant parmesan. If you like lasagne and other dishes with tomato sauce and lots of cheese, this is a great way to try eggplant.
2 eggplants, peeled and thinly sliced
2 eggs, beaten with a little water (1 teaspoon is enough)
2-3 cups Italian seasoned bread crumbs
2-3 cups spaghetti sauce
2 cups mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Preheat oven to 350 degrees F.
Dip eggplant slices in egg mixture, then in bread crumbs. Place in a single layer on a baking sheet sprayed with cooking spray. Bake in preheated oven for 5 minutes then turn the eggplant over and bake 5 minutes more.
In a 9×13 inch baking dish cover the bottom with spaghetti sauce. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle Italian seasoning on top.
Bake in preheated oven for 35 minutes, or until the cheese melts and bubbles up and the top is golden brown. Check after 25 minutes just so you don’t overbake it.
It took all of Georgia Gilmore’s willpower not to explode at the driver of the crowded bus in Montgomery, Ala., one Friday afternoon in October 1955. She had just boarded and dropped her fare into the cash box when he shouted at her to get off and enter through the back door. But after collecting herself, she complied and stepped off the bus. Before she could get back on, however, the driver sped off. Right then she vowed never to ride the buses again. Gilmore, who worked as a cook, decided she would use her culinary talents to feed and fund the resistance, which came to be known as the Montgomery bus boycott. She organized women to form the Club From Nowhere, a clandestine group that prepared savory meals and baked goods and sold them out of their homes, in local establishments and at protest meetings.
“You don’t hear Miss Gilmore’s name as often as Rosa Parks, but her actions were just as critical,” said Julia Turshen, the author of the cookbook “Feed the Resistance” (2017). “She literally fed the movement. She sustained it.” Read the entire article HERE.
“Being dragged off that bus was worth it just to see Barack Obama become president,” said Claudette Colvin, who was arrested before Rosa Parks was arrested for keeping her bus seat in Montgomery, Alabama.
Claudette Colvin broke ground nearly 10 months before Rosa Parks. In March 1955, Colvin, then just 15 years old, was arrested for violating an ordinance in Montgomery, Alabama, that required segregation on city buses, according to a Stanford University entry. Colvin went to jail without a chance to call her family, a University of Idaho researcher wrote.
Colvin and other women challenged the law in court. But black civil rights leaders, pointing to circumstances in Colvin’s personal life, thought Parks would make a better icon for the movement. “Being dragged off that bus was worth it just to see Barack Obama become president,” Colvin said in the 2017 book “Still I Rise.” “So many others gave their lives and didn’t get to see it, and I thank God for letting me see it.”
Colson Whitehead (11/6/1969) is an American novelist. He is the author of seven novels, including his debut work, The Intuitionist, and The Underground Railroad (2016), for which he won the 2016 National Book Award for Fiction and the 2017 Pulitzer Prize for Fiction. His most recent novel is The Nickel Boys. Michael S. Jackson writes, “The Nickel Boys follows two boys struggling through their sentences at an abusive reform school under the specter of segregation in the 1960s. The school was based on the real Arthur G. Dozier School for Boys in Florida, notorious for its mental, physical and sexual abuses, which was closed in 2011; dozens of bodies have been found buried on the school’s grounds.” In conjunction with the publication of The Nickel Boys, Whitehead was featured on the cover of TIME Magazine for the July 8, 2019 edition, alongside the strap-line “America’s Storyteller.”He also received the New York State Edith Wharton Citation of Merit for Fiction Writers and has the title of New York State Author.