I’ve come to love New Year’s Day in a way I love no other holiday. Well yes, I do see the merits of adopting an “every day is the start of a New Year” philosophy, and I know I’d be much better off if I made resolutions more often than just in the fleeting moments of December, but there is something uniquely beautiful about January 1. I appreciate having a reason to look back on how much has passed and how I’ve changed over the course of a year, and imagine how I might morph in the following 365 days.
Looking back over the evolution of the tasty tRuth this year, some pretty incredible things happened:
-I was invited to and joined the Culinary Content Network, a community of food blogs and bloggers
-I made my TV debut, and consequently had the most number of blog hits in a single day
-I almost gave up on blogging, but didn’t
The forward journey will be equally incredible. I’ve vowed to keep this year of blogging especially tRuthful. I won’t publish anything my heart or stomach doesn’t totally dig, and when I do, you’ll surely feel my enthusiasm, and hopefully a rumbling in your tummy.
I leave you the last dish I conjured up in 2013, a dish that left me satisfied with all that had come to pass, but craving just a few more tasty bites of life…
Makes ~16 triangles
1 log pre-cooked polenta
Olive oil for frying, plus 1 tablespoon
4 0unces plain goat cheese
1 small bunch fresh cilantro, chopped
Salt and pepper to taste
Cut the sides off the round log of polenta to make it into a rectangle. Cut in half lengthwise, and place both halves in a frying pan with olive oil on medium heat. Cook until golden brown on both sides, about five minutes per side. Let cool slightly and cut into triangles with a sharp knife. Mix goat cheese, 1 tablespoon of olive oil, and cilantro in a small bowl. Season with salt and pepper to taste. Place a dollop atop each triangle, and enjoy while the polenta is still warm.