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I loathe Mondays. If I had a nickle for every post that mentions how very much I detest Mondays, I could buy out Microsoft. In cash. Quite frankly, I have the worst case of Monday Blues of anyone I’ve ever known.

Last night I made an executive decision. I made a pact with myself that I would do everything possible to have an average weekday today. That this Monday would be no different than Tuesday or even Thursday. I thought if I had a great, relaxed evening and was prepared for Monday, things would be much brighter today.

Last night, I put my plan in action. I started with this.

Then this.IMG_20150425_184643

…and this.IMG_20150426_200046

Finally, this.20150426_195358_resized

And you know what y’all?!?!

Mondays still bite the big one. Shake my head.


Tomato & Saffron Ricotta Tart

  • 5 Roma tomatoes, sliced
  • 1/2 container yellow cherry tomatoes
  • 16 oz. Ricotta, store bought or homemade (Homemade recipe click here)
  • 1 puff pastry shell
  • 5 roasted garlic cloves, mashed
  • 1 tsp. Saffron + 1/2 tsp. Saffron
  • 7 fresh Basil leaves, minced
  • Good Olive Oil
  • Aged Balsamic Vinegar

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Roll out pastry dough, rolling 1/2 tsp. Saffron in to dough. Fit dough in a greased tart pan or pie dish. Fill with Ricotta. Top with remaining Saffron. Cover with sliced tomatoes, then with garlic and Basil. Bake at 400 degrees for about 30 – 40 minutes or until top has begun to brown.

Allow to cool, then slice. Serve drizzled with olive oil and Balsamic vinegar.

NOTE: You can substitute or add fresh mushrooms or an olive medley to this tart for different flavors.


Tomato Saffron Ricotta Tart

Life is too short to eat ugly food y’all.