When No News is Not Good News

Still no word on Jason's package. It's looking like he will be opening a picture of his gift (a Roku XDS player, since many of you have asked...don't worry I told him not too read the blog until this weekend!). I'm getting kind of frustrated about it since I realized (somewhat belatedly) that I did, in fact, give Roku the correct apartment number (I went back and looked at the confirmation email for shipping/billing address) so if the package arrived without an apartment number (per my apartment complex's assertions), it seems to have been their fault...not mine! At this point I have resigned myself to the fact that Jason will not be receiving the one present he requested (and researched and agonized over for at least a month) on Christmas Day but I want to know when we can expect it! Despite going through all the proper channels with Roku and USPS, all I am still being told (a week into it at this point) is that they're looking into it. :(

On another note-- people have started receiving mail they sent to us back with "return to sender" marked on it, so it looks like it's not lost somewhere in the depths of the post office. I'm actually starting to think this is a good thing...aside from the other lost Christmas gift which we may have to re-order.

The good news is that work has been a little less stressful this week (so far anyway) and I've actually been able to try out a new recipe for dinner. Tonight I made Smitten Kitchen's Rigatoni with Eggplant Puree. It had all the makings of a great weeknight meal-- easy, relatively quick, and makes leftovers. But like SK noted in her write up of the recipe, I felt like it was missing something. Jason, on the other hand, seemed to love it as he ate three helpings (either that or he was just really hungry). I'd definitely recommend giving it a try, though I might up the cheese and/or red pepper flake quotient to give it a little something extra next time.

Rigatoni with Eggplant Puree
Adapted slightly from Smitten Kitchen

Ingredients:
1 small eggplant, cut into 1-inch cubes
1 pint cherry tomatoes
3 cloves of garlic, whole
3 TBL olive oil
1 teaspoon (or more) dried red pepper flakes
Salt and pepper
3/4 pound of rigatoni pasta
1/4 cup torn basil leaves
3 TBL olive oil
1/3 cup grated Parmesan (plus for garnish if desired)
1 TBL balsamic vinegar

1. Preheat oven to 400 degrees. Line a baking sheet with parchment or aluminum foil.
2. In a large bowl, combine eggplant, tomatoes, garlic, 3 TBL olive oil, red pepper flakes, salt and pepper. Spread onto baking sheet and roast until tender and eggplant is golden, about 30-35 minutes.
3. Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender, about 8-10 minutes. Reserve 1 cup of cooking liquid and drain. Place pasta in a large bowl.
4. Transfer roasted vegetables to a food processor. Add basil and remaining olive oil. Puree.
5. Add pureed vegetables to bowl with the pasta and add Parmesan. Stir to combine. Add some (or all) of the pasta liquid to loosen the sauce as desired. Top with balsamic vinegar and taste for seasonings. Serve with grated Parmesan on top (optional).