It's a cold bugger of a day in Western Australia and we came home from the playground with ice cold hands, red noses and cheeks. You could tell from miles away that my daughter is German as she was wearing a hat, jacket and proper shoes (with stockings underneath) whilst all the Aussie kids were barefoot and in T's.
I never understand how they do it. In Europe we wrap our kiddiewinkles up, so they are nice and snug in winter but here they seem to let them 'acclimatise'.
The 'parent thing' is still very new to me. I keep observing my friends and their kids, or watch them at the playground, baby yoga or rhyme time. There is so much to learn each day and it's often so unbelievable exhausting. Antonia is a fidget like her dad – I call her a 'sack of fleas'. Every day is like running a marathon but it's filled with her giggling and chatting in the background. She has a very strong personality demanding undivided attention! Nothing matters to her other than the present moment. It's such a gift and I wonder why we loose this ability as adults.
As you can see I'm totally wrapped up in 'toddler world' and of course this involves eating as well. Making three meals a day (and cleaning up the mess) is a big commitment and since we don't have a mircowave and I don't freeze food it's also a big time investment and lots to learn.
Of course I couldn't help myself and I started working on a kids-eat-super-charged-healthy-wholesome-food-book.
1 large eggplant
6 cherry tomatoes
herbs (thyme, basil, oregano)
salt & pepper
pepitas to sprinkle
Preheat the oven to 200 C.
Slice the eggplant into even
1 cm rounds.
Lightly salt each side of the eggplant rounds. Let them sit on the towel for 15-30 minutes to 'sweat' some of the water out.
Press down on the eggplant slices with the towel to squeeze out some of the water.
Place the rounds onto a parchment paper-lined baking sheet. Lightly brush both sides with extra virign olive oil and bake for 20 min.
Remove the pan, and top the rounds however desired (sauce, cheese, vegetables, etc.).
Place the pan back into the oven for about 10 minutes, until toppings have cooked through.