It’s Monday, in case you didn’t know.  Blah!  But at least this particular Monday is Chris’s birthday, which is exciting.  More so for him than for me, but I still get to go out to dinner.

On Saturday we had a karaoke party to celebrate:

The extremely talented Jaclyn made Chris pretty much the most amazing cake ever:

And we sang a lot:

Betsy was not particularly impressed with my talents:

This may not have been my best song, I’ll admit it.  She wasn’t looking at me like that during my rendition of “Like a Prayer,” though, I’ll tell you that.

Anyway.  Moving on to cooking, the focus of this blog.  Here is last night’s dinner:

It’s roasted vegetables and polenta.  This is roughly the recipe:

Cut the butternut squash, parsnip, mushrooms, onion and tomatoes into bite-sized peices and mix with two sprigs of thyme, the olive oil, garlic, salt and pepper.  Roast at 475 for 20 - 30 minutes.  Make the polenta according to the package directions (I added a little soy milk to mine), adding the remaining thyme.  Toast the walnuts in a dry pan.  Top polenta with the vegetables and walnuts.