The sky this morning was an poisonous shade of orange and all day there has been a visible haze of smoke. The air has a heaviness that I haven’t felt since I was in Mexico City and I’ve been limiting my dog walks to a block or so for days.
It’s better here than through much of the province – Kamloops scored a horrifying 49 on the Air Quality Health Index and Clinton’s Mayor warned that a wildfire may threaten the hydro station that fuels much of MetroVancouver and the Island. The city has emptied out for the long weekend, save for those celebrating Pride Weekend and the Powell Street Festival, with many people in search of clearer air.
But, I’m supposed to be writing about something much more pleasantly smoky. [Aside: When did smokey become an old-fashioned spelling?] I charred some eggplants on the grill this evening, then finished them in the oven. I scooped out the pulp and whirred it in the food processor with lemon, garlic, smoked paprika, and basil. Then, I served it with crackers and toasted French bread.
It’s the kind of dip that I enjoy taking on a bike ride or a hike as much as I do serving it as part of a buffet. I whirred it a little too long to live up to its name, but the flavour is still terrific. It’s salty, earthy, herbacious, and spicy. It would have been lovely as part of an al fresco meal, under normal circumstances, but tonight it took a little bit of the sting out of staying indoors.
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