Trouble With Toast

Dinner, love, and goat cheese | July 1, 2008

I love goat cheese.  I mean, I love a lot of cheeses, let’s be real, but my love for goat cheese is almost as pure as my love for…I dunno…my boyfriend?  My kitty cat?  A cold beer?  A perfectly shiny, good-tasting, and non-sticky lip gloss?  Lemmonex (that’s right, lady, I love you like I love lip gloss)?

In any case, I had some goat cheese in the house, and I wanted to make sweet sweet love to it (read: scarf it down shamelessly) before my low fat diet really got rolling.  So, I cooked and drained some rigatoni and then threw in the crumbled cheese to let it melt a bit.  For some nutritional value (sadly, you cannot get all of your vitamins and minerals from goat cheese), I tossed in some raw baby spinach and just let the heat of the pasta wilt it down a bit.  Finally, I sauteed some baby bella mushrooms in a separate skillet and then tossed them with my plated pasta (boyfriend does not like).  Yum!

I don’t often improvise in the kitchen, despite pleas from others for me to do so.  While I enjoy the structure of a recipe (and can always adapt it after experimenting and to suit my personal tastes), this delicious dinner reminded me that some of my tastiest kitchen triumphs have come when I just went with my instincts and rolled with the punches and the available ingredients.  I encourage you all to ditch those cookbooks once in a while and trust yourselves to create great meals!



  1. I am blushing…like lip gloss? That’s some serious love.

    This looks really tasty. I bet tomatoes would be great in here too (maybe some grape tomatoes halved?).

    Comment by Lemmonex — July 1, 2008 @ 12:34 pm

  2. As with all food, I like it to have at least one ingredient that had parents, but that looks damn tasty.

    I am with you on improvisation – I rarely use recipes. All of the cookbooks on my shelf are purely for inspiration when I have cookers block.

    Comment by restaurantrefugee — July 1, 2008 @ 2:39 pm

  3. Isn’t it shameful that science can put extra vitamins in our orange juice and butter, but not goat cheese?!!!?! We need to write letters to our Congresspeople! (from a fellow goat cheese addict)

    Comment by Katie B. — July 1, 2008 @ 10:54 pm

  4. Lem: Yeah, I thought about tomatoes, but I just didn’t have any on hand. They would be great in this dish, I agree.

    RR: Cookers block, I like that! And I guess I felt like the goat cheese was enough of an animal product that I didn’t need actual meat in the pasta. BUT, then again, I was thinking low (ish) fat, and ingredients with parents don’t always fit the bill for that. I’m going to have to do some research on the tastiest low-fat protein sources!

    Katie B: Hmm, I think you’re onto something…vitamin-fortified goat cheese…can we throw some nutrients in my beer while we’re at it? 🙂

    Comment by bettyjoan — July 2, 2008 @ 11:39 am

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