Stone Carving

Scott's been teaching us the fine craft of stone carving. This afternoon, after a round of errands, we spent our time tinking away at some limestone. I prefer the wooden mallets because they are lighter. The downside is that they are covered in wax, which leaves your hand feeling a bit greasy afterwards. My first project will be a carving of my name is Chinese, a la the style those small red signature stamps that you see in Chinese art.

Rich and I had to leave the stone-carving party a bit early to prepare the Eggplant Parmesan for dinner. We used a Cooks Illustrated recipe that floured, egged, and then breaded the eggplant. You bake it on well oiled, pre-heated pans in the oven instead of frying it. It came out very well, not soggy or too heavy.