So... this has nothing to do with marketing, but in the midst of the COVID-19 crisis we're all reinventing ourselves a bit, right?
Actually, cooking and cocktails (wine, specifically) very much are and have been a part of who I am, so there's not a lot of reinventing going on with this. That said, during these times of social isolation I think we've all been more willing to let the lines between our business and pleasure personas blur. So for me, that means hosting my first ever online cooking party – and sharing the deets on my business website!
Really, I'm just blogging about this so I can post the shopping list and Zoom info somewhere and make it easy for people to link to and refer back. But there's a hidden marketing soft sell in there too, I guess. It's great to have a flexible, easy-to-use website so you can do stuff like this on the fly. And Silvi (the other crow) and I do that if you ever need some help.
So here goes. Here's the info for Sunday's gathering. Hope to see you then!
Cooking & Cocktails: Eggplant Parm
Sunday April 5th at 3:30 PM
Sunday Apr 5, 2020 03:30 PM EST Join: https://us04web.zoom.us/j/592645697
Update: Zoom changed security settings to join - need a password now:
Meeting ID: 592 645 697
Here are the ingredients... if you don't feel like making sauce from scratch, a good jarred variety works too! Serves 4-6 – or less with some sweet leftovers! FOR THE SAUCE 1/4 cup olive oil 3 onions 6 cloves garlic 1 tablespoon crushed red pepper flakes 1 tablespoon granulated sugar 3 (28-ounce) cans whole plum tomatoes kosher salt & pepper to taste FOR THE EGGPLANT 2 medium eggplants 1/2 cup flour 5 eggs 3 tablespoons milk 4 cups Italian-style breadcrumbs 1 tablespoon dried oregano 1 tablespoon fresh thyme leaves vegetable oil, for frying, as needed, about 1 1/2 to 2 cups 1 1/2 pounds mozzarella cheese, cut into thin slices 1/2 cup grated Parmesan 1 large tub ricotta 2 handfuls fresh basil, leaves only, torn kosher salt & pepper to taste
p.s. I should also note - if anyone in the Mid Cape area is feeling compromised or uncomfortable about going to the grocery store, Michele Colley and I are happy to gather the goods and do a drop off. Just let us know by Wednesday 4/1 at the latest and we'll figure out the details. XO