Friday PM start; martini on the rocks w/ 4 olives (one for each 1 oz)

[AlinPA]

Then planning this: Eggplant cut 1/2 inch thick fried in olive oil, roasted asparagus (in season here in PA)w/garlic salt and olive oil. Will serve eggplant with Heinz 57 and cheap Pinot Grigio. Appetizer: roasted red peppers flavored w/ garlic. Hey, how's that sound?

[MindPilot]

1. On my way...!

:applause:

[wtmusic]

2. Need directions

I've got Ecco Domani PG. Is that cheap enough? :)

[politicaholic]

3. A slight addition...

Seasalt on the eggplant to make it a little firmer and give it a longer cooking time for a more even texture.

Roast the Asparagus in balsamic and butter, you won't regret it.

A Churchill Martini:
A casual glance at the vermouth bottle as you pour the gin. LOL!

[AlinPA]

4. Thank you for the suggestions. On the vermouth, I still put 1/2 oz. per

4 oz gin, usually Brokers's or Booth's. We will try the balsamic. (I printed your reply). We use the salt in a grinder, assume its sea salt.