Today is my last full day in Florida.
Errr…that is, assuming nothing goes wrong at my Doctor’s appointment this morning and I have to stay for some strange reason, knock on wood!
But, it’s bittersweet. I’m so super happy to get back to Seattle to see Mikey and Rook (who we will have had for a year this week!). It’s hard going almost a month without seeing your significant other—or your boyfriend. Hahaha, juuuust kidding! But I do truly miss them both so much it hurts.
But, I’m sad to be leaving my family. I love being at home and feeling like I’ve time-traveled back to my childhood. I’ve, of course, done a lot of cooking since I’ve been here, but so have my parents. It’s so nice to have someone cook for me once in a while! My mom is always willing whip up something for anyone who is hungry. Oh, and did I mention she does my laundry while I’m here? She’s pretty awesome.
Anyway, this is the breakfast that I’ve cooked up for my family the past two days. Yes, two in a row because it’s that amazing. Actually, my sister proclaimed that I was never allowed to leave after the first serving.
You guys know I’ve been drowning in cherry tomatoes over here after I picked up a flat of them last week, and they were just about reaching the end of their lives. What to do? Roast them!
Roasted tomatoes, and more specifically, roasted tomatoes with scrambled eggs are my new obsession. Holy moly, you guys..the juicy, caramelized tomatoes pair so perfectly with the creamy eggs. The spicy arugula adds a bit of zip and freshness on the side. And you HAVE to serve some nice crusty toast with it all. It’s actually mandatory because then you can pile everything onto for that perfect bite that will send you straight into a state of bliss.
These tomatoes don’t necessarily have to go with eggs, though. Put them over pasta, serve them as a bruschetta with goat cheese toasts, bath in them… Point is, they are incredible, and I’m sad we ate them all already!