Roasted Tomatoes with Goat Cheese Polenta

Do you even need me to say anything else? Can I be excused? I have a ton of things to do today, like mostly make more goat cheese polenta.

Also high on the list today – get back to my real life! which includes writing this post where I will go on to gush about the goat cheese polenta and tell you about my ten glorious non-internet days at the cabin and then get back to the topic at hand of POLENTA GOALS. Somehow that all doesn’t really feel like a real life. But hey. Back to it.

So yes indeed! After ten restful days away from my very professional home office (which is actually a hand-me-down desk squeezed into a tiny corner by the window of our guest room which is currently also triple-functioning as Sage’s bedroom – small house probs), I’m back in action at the keyboard, bribing myself to get back in gear with a coffee and fresh banana bread this morning – tis a blogger’s life for me!

And it’s a pretty happy life right now considering that I am coming off of ten days where the most important things I did were: sitting on the dock, going for woodsy runs, binge-reading all the best mind-candy books, making dinner for my family, and of course, completing my one annual wakeboarding run to prove to myself that even though I now make a living by being an internet nerd, I still have a slice of cool-person youth left in me. STILL GOT IT. Also important: over the course of the vacation, I averaged a lovely ten hours of sleep a night and it was pretty much EVERYTHING. I know. File that statement under Ways To Get People To Hate You.

But also making this morning happy is the fact that the memory of these roasted tricolor tomatoes and sautéed garlic spinach on a creamy pillow of goat cheese polenta is still very fresh, very vivid, very much burned into my mind in the best possible way.

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