Does your higher self know?

I havent been on in so long. I promise to get better. I guess with less light around I have been in a funk. I have been playing lots of online games like Zuma and Bubblehead (Thanks Lola). Totally addicted. I go through periods like this when I bow out of my busy schedule and do this shut down thing. It is usually followed by some transition. The busy schedule thing is totally my own doing. Blogging, sewing, crafting, gym, library, major organization projects. I have certainly been to the gym and wow have I been streamlining my house. Another indicator of oncoming transition. Why is that? Do I know something I don't know?

Sometimes I really believe that we do know the course of our lives in some crevice of our mind or soul. Like we have our operating int he hear and now self and then our higher selves "know" things. When you have deja vu. Its like your higher self knew all along and you hear and now self recognized that you kind of already knew that.

No, I am not drinking here on Super Bowl Sunday. Just thinking. Just saying.

I love eggplant. I am always searching for ways to make it that does not involve frying. Eggplant is a sponge and manages to sop of copious amounts of oil. In the rare exception of eggplant parmesan (once a year treat), I do use oil and fry fast to try and avoid this.

I found this recipe in Mediterranean Street Food. A really good resource that is filled with delicious recipes.

TURKISH IMAM BAYILDI
(The Imam Fainted)
based on a recipe from Mediterranean Street Food

2 medium onions, chopped
Olive oil
2 garlic cloves, crushed
3 medium tomatoes, peeled and chopped
3 tablespoons chopped parsley
Salt and pepper to taste
2 medium eggplants, peeled and cubed
2 teaspoons sugar
1/2 teaspoon chili flakes
3 tablespoons fresh lemon juice


PREPARATION:

Saute the onions in a little oil until golden. Add the garlic, tomatoes, sugar, chili flakes salt, and pepper. Cook until most of the liquid evaporates. If you don't like it quite as stewey, keep cooking until all of the liquid has evaporated.

Steam the eggplant until tender and add to the tomato mixture. Squeeze fresh lemon juice over the top and spinkle with parsley.