Rainy days make me want to eat, oh heck, all I think about is eating. This blogging venture can prove to be a challenge with all the food I am making plus the colder shorter days - yikes, I better start blogging about lemon, sea salt and water. Anyways, our sea salt harvester, Matt took a much needed break away (it’s been a good 2 and a half years of non-stop small biz) to take a road trip with his brother, father, and best friend to visit his grandfathers’ alma mater and see a football game at the University of Notre Dame. It was 5 days of good times with the ‘boys’ and major food enjoying. ;) Matt just returned to Newport on Monday and I had made a comforting corn chowder and next up was this dish ‘Polenta Portobellos’ from Erin Gleeson’s Forest Feast cookbook. When people ask about possible recipes to go along with our sea salt I like to have a few I can mention for each season and this is definitely a keeper. The aroma of the portobello mushrooms with olive oil and minced garlic with our rosemary and thyme sea salt roasting in the oven was fantastic. Scroll to the end of the post for the recipe and if you prepare it let me know what you think….Bon Appetit and stay salty!

I will leave you with a few photos from Matt’s weekend away