Baked Italian Eggplant Polenta with Parmesan & No Place like Om

It is an unwritten rule that if your partner or spouse goes away for any period of time, the children and animals will give you trouble.

Today is no exception. 5am? Cue the dog vomit. 5.30am cue the daughter hunched over the toilet.  5.45am cue the dog again along with the worried Daniel who slept in the hall outside my room and has been trampled on by the dog and his sister. The good news? I had to cancel my dentist appointment.

That, and polenta with narrow Italian eggplant from our farm share. This dish is a great way to use up whatever leftover cheeses you have – parmesan or cheddar or fontina or a mix. If you want to do vegan, drop in some caramelized onions for extra flavor. The result is a crisp-edged, comforting cheese-enhanced easy dinner that you can enjoy by yourself if no one else is feeling up to it.

I’ll enjoy mine after a hour on my yoga mat this afternoon. I often find myself dreading going to yoga because it takes effort to get there, and more than that, effort for me to switch my brain off or give myself permission not to worry about everyone else and my daily routine. But in the hot room with everyone breathing and my body stretching and working hard, I know I’ll find some peace and energy after this crazy morning. There’s no place like home for love and for chaos and no place like the yoga mat for a much-needed respite. Om.