Ciao Bella! 
 So how long do you have to live in New York before you officially lose the Texas accent, learn to say you’s guys instead of y’all, and know how to cross the street without getting run over by all the taxi drivers who obviously don’t know how to drive. Does knowing how to hail down a taxi make me a New Yorker yet?! Well so far college has been exactly what you would expect. The classes are difficult, the professors are not your friend, the dorms are small, I’ve found normal people to call friends, and the food in the cafeteria is well ... edible. So glad I’m in the city and have a ton of options for yummy food. But I’m definitely missing some of my dad’s homemade cooking right about now. Have you ever heard of eggplant parmesan? If not then you are definitely missing out! Mmmmm I’m getting hungry just thinking about it! My dad is an amazing cook and I’ve been lucky enough that his talents got passed down to me. However, it’s a bit difficult to cook here at school since I don’t have a kitchen. Darn these dorm rooms! I’d give up my closet for a kitchen! 
Until next time, 
- Isabelle 
Here is the recipe to my favorite dish!

- 2 large eggplants 
- 1 Tbsp olive oil 
- salt 
- 1 jar of favorite pasta sauce (or you can make homemade sauce!) 
- 2 cups parmesan cheese 
- 2 cups mozzarella cheese



First you cut the eggplant into circular slices that are 1/4 inch thick. Brush olive oil on both sides of the eggplant and then sprinkle with salt. Cook the eggplant on 350 for about 20 minutes or until there is a golden brown color. 
Then in a baking dish you spread sauce on the bottom so that the eggplant doesn't stick. Then layer the eggplant, sauce, parmesan, and mozzarella in this order. Continue to do so until you have filled up the entire dish! Bake at 350 for about 30 minutes or until cheese is melted! Enjoy!