The weather and my hay-fever have done such a number on me that I'm skipping half my dance classes. And when I do go, I get dizzy half the way through.
But I've got plans! Big plans! (If the heat lets me go through with them and I don't end up spending all my time flat on my back trying to catch the breeze.) I've bought ingredients - and I've others yet to buy - to make my own cosmetics and cleaning liquids. I'll keep you posted!
Also I've got plans for my little balcony-cum-garden.
I'm taking cuttings from my giant mishapen basil (I'm new at this and don't know how to properly prune plants yet.) and plan on filling the place with baby basils. On the down side, my spearmint is full of bugs and has infected everything in sight - which is making me very angry - but I plan on prevailing. I have a number of little aloe style plants I've saved from the rubbish in pots and am waiting to see how many will survive. I also plan on planting some old potatoes that sprouted to see what will happen. So all that keeps me rather busy.
In keeping with the whole domestic image I've got going on I cooked a traditional greek dish earlier today.
Do you want the recipe?
IMAM BAILDI
Serves 4
2 long aubergines, cut lengthwise
4-5 red onions, cut in half and thinly sliced
2-3 tomatoes(preferably soft and mature), diced
3-4 cloves of garlic, minced
fresh parsley, chopped
olive oil (good quality and lots of it, don't scrimp)
salt and pepper
dry bread crumbs
grated hard cheese like parmesan or greek graviera
Cover bottom of large frying pan with olive oil. When heated (medium heat) add aubergines (score the fleshy part with a knife) fleshy part down. Turn the aubergines over a couple of times and remove from pan when they are soft and fully saturated in oil. (Don't be afraid to add oil to the pan when needed.)
Put the aubergines in a shallow square oven dish and let them cool down a bit.
In the meantime add the onions and garlic to the frying pan (with more oil if needed). Add salt and pepper. When the onions are soft add the parsley and tomatoes. Lightly fry for a couple of more minutes and remove from heat.
Using a spoon, push down the soft fleshy insides of the aubergines creating space inside them. Pour the onion mixture into them. Sprinkle breadcrumbs and cheese on the top to create a nice crispy topping. Liberally sprinkle more olive oil over the lot and put in the oven. Cook for about 40 minutes - until soft and mushy - under a medium heat.
Once ready, take them out and let them sit for 30-60 minutes before eating. (All greek "ladera" - oily dishes - taste better when cool.)
This dish is much heavier than it looks, so one half aubergine is plenty for one person. Accompany with a salad (lettuce or boiled leafy greens go nicely), greek feta cheese and oven potatoes.
By the way did you know that there's a greek music group called Imam Baildi? (http://www.myspace.com/imambaildi)
