"Here’s where the ego comes in:  Our ego notices others. ​"  -- Dr Wayne Dyer

"This week, try living in bewilderment. Wonder about the stars, be amazed at your life, love each other soul you meet and know they are in their assigned earth suit and ego too."
-- Dr. Chris Baker

Several years ago, as our family stood graveside at the cemetery to say goodbye to Claude’s mother, Trey said, “Granny is gone.  Her earth-suit is in the coffin.”​

An "a-ha moment" for me, it gave me pause between the tears falling on my cheeks. Her earth-suit.  

A new perspective for me - we as souls, come here to take on an earth-suit (our body) and an ego (our human mind) and through these encumbrances, we begin our lessons in this school of life.  

“I came out alone on my way to my tryst. 

But who is this that follows me in the silent dark? 

I move aside to avoid his presence but I escape him not. 

He makes the dust rise from the earth with his swagger; 
​
he adds his loud voice to every word that I utter. 

"He is my own little self, my lord, he knows no shame; 
but I am ashamed to come to thy door in his company.”
~ Rabindranath Tagore


"Here’s where the ego comes in:  Our ego notices others.  Our ego judges, criticizes, and condemns.  “If you can remove judgement,  criticism, condemnation, you can live the life of your dreams.”   
~   Dr. Wayne Dyer


“The implication of that is that if you can remove yourself from those three thought forms, you are living more in your divine part than in your ego part.”
~ Eckhart Tolle


This week, try living in bewilderment.  Wonder about the stars, be amazed at your life, love each other soul you meet and know they are in their assigned earth suit and ego too. 

​Meet them at the soul level.

Love,

French Romantic composer Louis-Hector Berlioz (1803-1860) was also a lover of fine food. 

Healthful eating is a great part of living a REAL life. Dr Chris discusses this in her book, REAL. 

Claude and I made this tonight for supper, after he heard on Abu Dhabi Classic Radio,  the story of composer Louis-Hector Berlioz liking this concoction. Berlioz’s chef made it with Duchene mashed potatoes, and we made it with mashed cauliflower.

Berlioz cast himself as a musical revolutionary. He was what was then called a Romantic idealist in a time when artists in other areas, such as painter Claude Monet , challenged the Parisian arts establishment with new innovations.

Successful in his work, Berlioz blazed new artistic trails in the face of the cultural establishment. He was a Romantic, indeed. 

An appropriate tribute to this great composer, Oeufs Berlioz is both  a simple and elegant recipe that uses classic techniques.

I found several descriptions of this dish. Almost all of them call for duck eggs, duchesse potatoes and a mushroom or truffle sauce. 

Here’s how we made it:

Ingredients - Serves 2
2 eggs (chicken) per person

Get your cauliflower boiling
Preheat your oven to 220C

Cauliflower:
• 1/2 medium head of cauliflower, cut into pieces and boiled until soft,   then mashed with butter and cream.
 • Add a good chunk of butter to your taste, and plenty of pepper   and salt.

Start working on the mushroom sauce,
then when the cauliflower is ready...
• Make 2 nice cones on a baking sheet and put into the oven for 20-25 minutes until they have browned crispy edges

Mushroom sauce:
 • 200 gm mushrooms, button, or similar, chopped - I used some large brown buttons from Ireland - yummy
• 2 shallots, finely chopped
• 100 ml beef stock
• 50 ml red or Madeira wine
• 2/3 cup cream
• 2 sprigs of thyme

To Make the Mushroom Sauce:
   •  put chopped shallots in olive oil, cook until soft
   •  add chopped mushrooms and thyme sprigs
   •  allow them to take some color before pouring in the beef stock
    • cook it down and then add the wine.
   •  cook it down til a thimbleful remains
    • add cream and heat through, then keep on the lowest heat possible.

Poach your eggs in water with 1 t vinegar, 4-5 minutes for soft, or soft boil the eggs.
Plate it up.  Arrange the sauce on the plate, and the rest around.

Serve.