I don’t know if the name for this affliction is procrastination–hey, it wouldn’t surprise me in the least, she says, eyeing the sinkful of last night’s dishes–but when I need to get things done, I have this bad habit of doing them either right-that-very-moment or pretty much never. When I return from a vacation, I either get every single thing out of that suitcase and into its proper closet or hamper within twenty minutes, or it sits on the floor of the bedroom for weeks, as it has since we’ve returned from Charleston. I return a garment I’ve changed my mind about the very next day, or it sits in a bag, as has a certain Banana Republic blouse, for six (cough, eight) months, my husband looking pointedly at it and then back at me often enough that I just downright ignore that too. Once something leaves my short-term memory, it may as well be lost for good, but in recipes at least, today I am on a rescue mission.
You know, I’ve never been one to malign vegetables or healthy food, but I think that’s exactly what’s happened here. I don’t dive into posts about them the way I do with cakes, frosted, sprinkled, rolled, yeasted, basted, braised and pressed things; the more everyday stuff always ends up backlogged, and then accidentally forgotten. And it’s a shame, because if I had more of this Mediterranean Eggplant and Barley Salad right now, I’d eat it for lunch and then dinner again.