> OTOH, some prominent ones have been much younger than most of us here.
> I think of James Rouse who began developing Columbia before he was 50.
> It was not his first major development.

Yep, his first was Cross Keys, and he might have been a 
yuppie back then, but there weren't yuppies. Columbia
started during a period when developers were tumbling
to the fact that quality of life really mattered; it and
Reston (I had been told that they cooperated with each
other, but it appears that they were not altogether 
friendly competitors) dominated the metro area scene in
the '60s and '70s, which sounds like ancient history to
lots of people but is like last week to me. Rouse's
next big project, as I recall, was Quincy Market, which
to my surprise proved to be a great success.

> Of course, 86 the zucchini and triple the eggplants.  BTW, do they mean
> those little round purple ones?

>       Title: Grilled Vegetables and Mozzarella Panini

Long skinny purple ones more like, 1/3-1/2 lb each.
You've long seen them at places like the Korean
markets, but some of the more adventurous regular
supermarkets, such as Weggie's, carry them from
time to time.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Braised Spicy Eggplant
 Categories: Vegetables, Oriental
      Yield: 4 servings

      1 lb Eggplants,                          1 ts Dried chile bean sauce,
-OR-
      2 ts Salt                                1    -dried red chile
      1 tb Oil                                 1 tb Bean sauce
      1 tb Finely chopped garlic               1 tb Granulated sugar
      1 tb Finely chopped ginger root      1 1/3 c  Water
      2 tb Finely chopped scallions            2 ts Chopped scallions
(optional)
      2 tb Dark soy sauce

  ROLL-CUT THE CHINESE EGGPLANTS or, if using the regular large variety,
trim
  and cut them into 1-inch cubes. Sprinkle the cubes with salt and leave in
a
  sieve to drain for 20 minutes, then rinse under cold running water and
pat
  them dry with paper towels. Heat a wok or large skillet to a moderate
heat.
  Add the oil and let it heat up for a few seconds, then add the eggplant,
  garlic, ginger and scallions and stir-fry for 1 minute, until they are
  thoroughly mixed together. Now add the rest of the ingredients except for
  the scallions. Turn the heat down and cook, uncovered, for 10 to 15
  minutes, until the eggplant is tender, stirring occasionally. Return the
  heat to high and continue to stir until the liquid has been reduced and
has
  thickened slightly. Turn the mixture onto a serving dish and garnish with
  the chopped scallion tops.

  Ken Hom, "Prodigy Guest Chefs Cookbook"

  This is pretty much what M does except light soy sauce, no sugar,
  less bean sauce, twice the garlic, a splash of sherry.

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