Where the hell have I been?

Yes, blog friends, I was AWOL from my blog for a few days.
My reasons are very valid.
But, you don't want to hear about that....do you?

Without going into all of the very detailed details of what I have been up to, I will tell you that it resulted in me desperately needing a Sunday morning dedicated to my fuzzy leopard robe, my furry, jewel encrusted bronze colored slippers, the Sunday paper, my chai and the door shackled shut--with no chance of escape or no chance of anyone entering.

Yes, my body is feeling the effects of all of the work and the fun and the rock and roll and martinis and the 3 hours of sleep a night and the work and the work and the more work---all of it tucked into a week that still had the demands of my normal day-to-day life.

Today is all about....decadent laziness in Judiland.
Be still my heart.

Speaking of decadent laziness.....
(a girl has gotta eat even if she's being lazy)

Pear Salad with Goat Cheese and Pine Nuts

Ingredients:

• 2 Anjou pears
• 1-cup goat cheese
• ¼ cup of pine nuts
• 2 tablespoons of honey
• ¼ cup of Parmesan cheese grated
• 1 tablespoon of finely chopped rosemary
• 2 tablespoons butter
• Salt and pepper to taste

Directions:

Preheat the oven to 375 degrees F.

Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them in a baking dish core side up brush some melted butter. Gently toss goat cheese, Parmesan cheese, pine nuts, rosemary, salt and pepper together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation. And bake until the pears look golden. Drizzle the honey on top of the pears before serving.

BTW--I'm serving this tonight with baby arugula drizzled with a light sherry vinegar and extra virgin olive oil, topped with a few shavings of parmesean, sea salt and pepper. Following it up with my decadently lazy version of eggplant rotini (Trader Joe's frozen breaded eggplant--spread each piece with a dollup of ricotta, sprinkle some romano cheese, a tablespoon or so of a good tasting jarred tomato sauce (Trader Joe's Organic Basil Marinara is a pretty good one that's economical as well!) , roll them up....put them in a casserole, drizzle a little more sauce on top. Bake for about 20-30 minutes, let rest for a few minutes before serving).

What does the lazy girl serve for a decadent dessert?
-Double French Vanilla Ice Cream drizzled with Hershey's chocolate syrup and a splash of Frangelico.


Okay, enough food talk and chit chat.
I'm off to do the ultimate in decadent laziness......wearing my robe and slippers past noon.