Welcome to Day 11 of #write31days!
For more information check out the series’ page.
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Setting healthy boundaries also means taking care of yourself. This also includes taking time off, making time for the things you enjoy. Things that restore your soul.
Luckily, God has set an entire day aside just for us. A whole day with lots of time to spend with Him, refresh our spirits in His presence, relax and restore. Restoration looks different for everyone; it’s just important that you find something that gives you energy, joy, and peace.
One thing that restores me is cooking. During the week it’s mostly just quick and simple, but on Sabbath I actually take time to find a cool recipe (or tweek with an old one), invest time in the kitchen, and have people around me to enjoy it with. So the Sundays of October will be filled with recipes – and if you enjoy cooking, too you might want to cook along! And if not, just give it a try, you might actually like it!
Stuffed Aubergine
Ingredients for four people
two medium/large aubergines
150g parmesan cheese, shredded
250g shredded cheese
one pack of ricotta cheese (you can also use white yoghurt)
3-4 tomatoes (or canned tomatoes)
salt, pepper, a bit of garlic, oregano
olive oil
Wash the aubergines and cut them into thin slices, put some salt on them
Spread some olive oil onto a baking pan
Put them in the oven at 160°C for about 12 minutes until they’re soft
Mix the ricotta cheese/yoghurt with the parmesan cheese, garlic, and spices
When the aubergines have cooled off a little, fill them with the mixture
Dice the tomatoes and season with salt, pepper, and oregano (or simply use the canned tomatoes)
Fill the baking pan with the tomato mixture
place the filled aubergines into the pan and cover it with the shredded cheese 
Bake in the oven at 160°C for another 12 minutes until cheese and stuffing is melted
Serve with baguette or potatoe wedges and a bottle of good wine
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