Saint Patrick’s Day sucked this year. Early in the afternoon I was sitting on the couch, knee elevated, wallowing in self-pity when the phone rang. It was a dear friend, one of the few people I consider a true confidant. I normally welcome her calls, but this is one I wish I never received and that she had never had to make it. She was calling to tell me she had cancer. It was time to do everything possible to help her keep a little normalcy in her life.

The details are her business and not mine to share. But, I can tell you that I got a call almost three months ago saying that she was in remission and it was one of the best bits of news I’ve ever heard.

I made my Taste of Yellow heart out of turmeric in honor of my friend who’s naturopath recommended she eat a lot of it.

Please check out Winos and Foodies, the blog belonging to Barbara the extraordinary woman who created Taste of Yellow and the LiveStrong website to find out how you can join the cancer fight.

For those of you who don’t know, Taste of Yellow is a yearly event for food bloggers and food lovers alike to stand up together and support those whose lives have been affected by cancer. The event was started a few years ago by one of the most lovely women I have  the privilege of knowing, Barbara Harris of the fabulous blog Winos and Foodies out of Australia.

Thankfully, I am lucky enough not to have been physically touched by cancer. But this thing swirls around me touching the lives of those around me like an inevitable fate they can’t seem to shake. I have seen friends lose fathers, mothers, siblings and partners, all the while thinking and believing that my life would be left untouched.

Nearly two years ago, my father was diagnosed with a disorder that could lead to a certain type of cancer. But, his is not my story to tell. What I can tell you is that when I heard, the bottom dropped out from underneath my feet. I didn’t know what to do, or how to act and was completely in the dark on this matter; so, I emailed Barbara.

I have always thought of Barbara as a beautiful person, but this solidified my feelings. Her response to me was to circle the wagons for my dad, to be strong and supportive. She guided me towards the information I needed and to the realisation that we could do this thing. This is a woman who not only has the strength to fight her own fight, but lends it to others to fight theirs.

Isn’t it funny how  something considered by some as so impersonal like email, can effect you so deeply.

I saved the first email she sent, and in that first year especially read it often when I was scared. My dad has managed to stave off cancer for two years now, although it is something our family will be dealing with for the rest of our life. For now I am just happy he is running long distance again.

I am thankful for his proactive sensibilities and natural energy as well as a wonderful oncologist who is getting a hug next time I see him. But, I am also thankful for gift of Barbara’s words, they were a calming voice in my storm. This gift is something she has shared with so many, and we are all so lucky to have her in world.

Thanks Barbara, this recipe is for you.

Warm Polenta Pud

3 cups Chicken Stock

1 cup  Polenta (cornmeal)

2 TBS Unsalted Butter

1 1/2 tsp Baking Soda

1/2 tsp Sea Salt

1/2 tsp Freshly Ground Pepper

2 Ears Corn, roasted, and then kernels removed

1 cup Smoked Gouda, shredded + 6 cubes for the center

1 onion, sliced thin and caramelized

Adobo Sauce from Canned Chipotles

4 Eggs, separated

Preheat your oven to 375F. Butter 6 ramekins and dust with dry polenta.

Bring the stock to a boil and slowly add in the polenta whisking as you pour to avoid lumps. Simmer until it thickens, and remove from the heat and add in the butter, baking soda, salt, grated cheese and corn. Allow to cool a few minutes before adding the egg yolks, will want to temper them first.

In a separate bowl whip the whites until stiff peaks. I recommend doing this by hand, for two reasons; one it’s good excersize, and two the glossy whites gradually becoming firming up is a beautiful sight. Anyhoo, fold the whites together with the polenta mixture.

Fill the ramekins halfway up creating a well in the center. Place a little sauce, onions, and a cube of cheese in the well and the cover with more batter. Place in the oven for 40 minutes or until brown on top. Serve warm.