Florida Dreaming

Florida Dreaming

Man, come on S-P-R-I-N-G.

I have such an assortment of jackets, sweaters, and coats on the hooks in my living room that they need a zip code all of their own. There’s sweaters (for not so cold days), jackets (for when the sweater just isn’t quite enough), and then the occasional coat. To be honest, the coat doesn’t get nearly as much wear but the sweaters and jackets?

Sheesh. I’m gonna be hanging them up and taking them down for a few more weeks, I’m afraid. I hate it. I’m all about less clothing. Winteris good- but this half-assed winter?

I’m tired of it already, Witches.

Where’s that LOVELY Savannah weather we’re so famous for? I think it headed south to Florida for a vacation.

Speaking of Florida… (I know, right?)

We’re on the countdown for our Florida vacation. As of today we have 50 days. Seven weeks and one day. Twelve hundred hours.

No, I’m not excited.

Until next time-

Directions:

Preheat the oven to 400˚ and line a rimmed baking sheet with foil or

parchment paper.

Slice the tomatoes in half lengthwise, and toss with enough olive oil

to lightly coat.

Pour the tomatoes onto the prepared baking sheet and sprinkle with

salt and pepper. Roast for 20 minutes, until the tomatoes are

beginning to shrivel and brown.

While the tomatoes are cooking, bring a stockpot of salted water to a

boil for the linguine. Cook the linguine till al dente according to

package directions.

Heat 1/4 cup olive oil over medium-low heat in a saucepan. Add the

garlic and cook for 1-2 minutes, just until golden brown. Stir in the

roasted tomatoes and cream, cooking for an additional 2 minutes to

heat the cream. Season with additional salt and pepper as needed.

Toss the cooked linguine with the roasted tomato sauce and serve.

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