Sun-Dried Tomatoes, Olives and Feta Polenta

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In many countries – and so in Canada – there are some kind of emergency lists set up, regularly revised, and advised to be used in case of any unforeseen situations such as deteriorated weather conditions, natural calamities, power outage and so on. It’s quite reasonable to have some extra water, imperishable food and cash in your house. Even though Toronto is quite a safe area, I remember a few situations since we came to Canada. There were some downpours and snowfalls left a number of residential areas without power up to a few days. But the most outrageous situation happened in December, 2013 when thanks to a two-day freezing rain the thousands of people didn’t have power up to a week, including the Christmas holidays.

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Sauteed Tomatoes Polenta

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I’ve got to confess. I’ve been having a kick on polenta recently. 

To be honest, my kitchen adventures are about these kicks. It’s kind of balancing out, and usually I lose going ridiculously far. The good example is cake doughnuts which I’ve been baking unstoppably for a few months now.

I guess that means being a passionate person. Yes, I am a very passionate guy!

On the other hand, polenta is definitely not doughnuts. I mean at least it’s a healthier thing to make, without any notorious background. And thus, there is nothing to be embarrassed cooking, eating and posting the pictures of your polenta on the Internet.

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