Promoting via today's social media and my memories

Just wanted to share a great meeting I had with the even greater Shesconnected staff. You can see the link to the website on the left panel. It is a place where busy women can connect with other busy women. Very comfy and relaxed environment which I prefer to the more hectic and frantic Facebook or MySpace. Just my preferences, of course.



After I met with these nice and smart people, I couldn't help but think how much promotion has changed since I graduated (I know, I sound like my grandma!). We were wowed by Internet then and now everyone is clicking, chatting, twitting, etc. while walking, running, eating, and so on. While I appreciate the enourmous freedom it gives us, I'm also a bit concerned for human communication. Maybe because I'm a person of the south and what I love are the long suppers, even longer drinks after sunset, and of course - the meaningful or funny conversations. Hopefully, my son will have the chance to learn the same.



Anyways, my point was Shesconnected is a very nice place, and it gives me the opportunity to share without being attacked. :))) Check it out.



And last but not least, have I ever shared how I felt the first time my feet touched the fertile land of Provence? No? Then I'm sharing it now - I was breathless. The air wouldn't leave my lungs and I felt it painful. That's how I remember my Provence - like a sweet pain. Then I threw myself between two rows of lavender and my father took a picture of me. You know, they say a picture takes away your soul. It is true - my soul remained there, in this lavender field forever. My biggest problem - I can't forget it nor can I stop longing for it. Reminds me of a first love. Never consumed, ever desired.



For more lovely pictures of France and all over the world, visit this website (where this photo is taken from): http://www.voyagevirtuel.co.uk/provence-riviera.en.php You can even send any of these photos like a postcard for free.



I'm celebrating this memory today with



Eggplants in tomato sauce



2-3-4 eggplants (choose deep coloured but still hard ones)

1 kg tomatoes (preferably the plum ones)

2-3 cloves of garlic

fresh parsley

all purpose flour

1 teaspoon of sugar

salt



Cut the eggplants into circles half an inch thick. Salt them slightly and roll in flour, they should be well covered. Bring oil (preferably olive oil) to high heat (5-5.5 on my stove) and fry the eggplants. Never deep fry vegetables. Use really high heat and keep the eggplants or any other vegetable in it only for 5-7 minutes. This will keep the vitamins inside and the fattening oil outside. The eggplants are ready when they turn golden, don't wait till they become brown. Meanwhile stew the garlic in some olive oil (4-5 tablespoons), add the grated tomatoes (I use my blender to turn them into puree). Bring to boil. Add the sugar and the salt, wait to boil again and finally add the parsley. Now remove the lid and let it boil at low heat for at least half an hour, it should thicken.

Put the fried eggplants on a big tray and pour the sauce on top of them. let it rest for about an hour. Run to the bakery for some warm baguettes and enjoy with many friends, on an outside table with cold white wine!