I was in Chicago for a week, but since I've been back I've been cooking and baking as usual. But before I left for Chicago I made this dish, inspired by a recipe in an article recently in the NY Times. I used whatever vegetables I had around (onion, eggplant, zucchini, half a can of tomatoes) and cooked it up in my cast iron skillet. I then whipped up the biscuit batter, dropped it on top, stuck it in the oven, and viola! a meal appeared before my eyes... out of... vegetables!
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