This is my lovely house. Plus Charles who we went to visit the other week in The Entrance.

Me, Charles, Andrew, Nina, Joseph, Claire and Gabriel.

- having one of those what does my future look like crisis’
- daylight saving is a bugger isn’t it
- I just can’t stop eating. I don’t know why
- I’m really bad at the game, ‘if you were a fruit what would you be?’ I’m practicing, and trying, but I really am not a metaphorist.
- Apparently you can send postcards to Germany from Australia for free because of some old school policy-agreement
- I’ve been talking lots to an older man today. Is it something about growing old that makes people fearful of everything? I’m not sure.
- We have newly sharpened knives
- We just studied advanced spanish grammar for 2 hours and it’s much more confusing and boring than it used to be. I mean what is an esdrugúla anyway?
- Tractors are cool. Really cool.
- We talked community today at the assistants meeting. Every time I have those conversations I never do seem to be able to grasp what on earth it is.
- Claire says easter eggs just keep getting cheaper. On which note, I may have a cuppa, an egg and a sleep. I’m knackered.
This is a busy week.

A community is only being created when its members accept that they are not going to achieve great things, that they are not going to be heroes, but simply live each day with new hope, like children, in wonderment as the sun rises and in thanksgiving as it sets. Community is only being created when they have recognised that the greatness of man is to accept his insignificance, his human condition and his earth…

Community and Growth
- Jean Vanier

And good on you too.

I made Babaganoush. And it is so deliciously yummy. I love myself. Things are so great now that I have kicked the self doubting insecure me goodbye.

The recipe I was given really over estimated the amount of babaganoush needs for a week. It turned out to be an entire tub…or should I say VAT. And good on Merrylands house who I feel took up the challenge very well and have almost finished the entire thing.

1 large eggplant
2 tbps tahini paste
2 cloves garlic crushed
1/4 tsp salt
Juice of 2 lemons
pepper
1 tsp olive oil

1. Roast the entire eggplant until the insides are completely soft and squishy.
2. Get rid of the skin and blend the pulp an saucey ingredients together.

I guess that if you like your babaganoush really smoky you should let the skin burn on the babaganoush. But I’m enjoying it just fine.