Goat Cheese

Last night I went out to dinner with my friends Laura and Michelle and we had goat cheese for appetizers and goat cheese in the main course.  We were sharing everything, and I expressed my insecurity about ordering too much goat cheese, when Michelle, who is a very wise friend, said, "there can never be too much goat cheese."

I think this is one of the great truths of the universe.  Goat cheese rules.  So, this afternoon I ran myself over to the farmer's market and bought a bunch of gorgeous heirloom tomatoes (because my sad few on my sad vine aren't red yet) and a fat hunk of goat cheese.  I chopped those tomatoes and threw them in a bowl with a bit of sea salt and let their juices leach out and settle. Then I cooked up a bag of ravioli I had knocking around my freezer, along with the last bit of a box of pasta,  sprinkled it with olive oil.  Ran outside to cut some basil, which is doing very well, thank you very much, and threw it all together with goat cheese while the ravioli was still warm.  Oh yeah, I also tossed in a few sprigs of parsley and a several grindings of pepper.

Perfection.  Because we all know, there can never be too much goat cheese.