Lunch Mushrooms

Yesterday during one of August's naps I roasted some mushrooms with olive oil, salt, pepper, onions and thyme. Today I warmed them up and ate them over slices of premade polenta that I broiled then topped with fresh mozzarella. I was afraid it'd be bland which was crazy; every shrunken little mushroom quarter had an intense flavor that paired really well with the bland polenta and creamy cheese. With just a little prep work the day before it was so quick, too.

So often I just end up eating an almond butter sandwich or some yogurt for lunch because I'm so consumed by August's neediness (he's 5 months so it's understandable). It makes me sad, though, when I'm not more conscious about what I'm eating, more thoughtful. It takes a little planning to make it work when you have to steal time from the baby to cook. A sandwich with an interesting flavor combo, a tube of polenta or other convenience food, some make-ahead ingredients, it can work.