Dollarama

Standing in line at the Trenton Dollarama on Dundas: a mother who has a cart brimful of supplies and novelties for her child's birthday party.

I, lined up behind her, am holding one item - a small bamboo box marked $1.25. With tax, it'll come to $1.41, so I have a loonie and two quarters in my hand, ready to pay.

People have asked, on occasion, to get in front of me at the grocery and department stores when they have just an item or two, and I often offer my spot to the person behind me who is holding only a few things.

This mom behaved as if she was oblivious to anything or anyone around her. As she began to unload her cart, she deliberately avoided looking at me. Every time she reached into her cart she looked down as she turned her head toward me. She never looked me in the eye. On top of that, she and the clerk were gabbing about children's birthday parties.

Meanwhile, another cashier opened up, but instead of asking for the next person in line, she just hollered that she was open at the last cash aisle. Three people with loaded carts from the line I was in hurried over. I didn't stand a chance!

So, I waited patiently, all the while observing human nature. When it was my turn, the transaction was completed in two seconds.

The birthday mom and I exited the store together. At least she held the door open for me and didn't let it slam in my face!

Sept. 11

Delicious casserole using summer's bounty! A great way to combine eggplant and zucchini!

Ingredients:

1 large eggplant, peeled and cut in cubes or 4 to 5 small eggplants, sliced in rounds
2 medium zucchini or summer squash or combination, sliced
1 medium onion, chopped
1 tablespoon butter (I used vegetable oil instead)
1 can (14.5 ounces) stewed tomatoes (I used fresh tomatoes from the garden instead)
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 1/2 cups shredded sharp Cheddar cheese
1 1/2 cups soft bread crumbs tossed with 2 tablespoons melted butter (I used a mix of Italian-flavoured and panko breadcrumbs + freshly grated parmesan cheese instead)

Preparation:

Put eggplant and zucchini in a large saucepan and cover with water. Bring to a boil, reduce heat to medium, and boil until vegetables are tender, about 12 to 15 minutes. Drain well.

Heat the oven to 350°.

In a large skillet, saute the onion in 1 tablespoon of butter (I used oil instead of butter) until tender. Combine the onion with the tomatoes, salt and pepper, and the drained eggplant and zucchini.

Spoon half of the vegetable mixture into the prepared casserole. Top with about 2/3 of the cheese and 2/3 of the bread crumbs. Top with the remaining vegetable mixture and the remaining cheese and bread crumbs. Bake for 25 minutes, or until the topping is lightly browned and the casserole is bubbly.