The Weekend

Cold and blustery outside, this weekend proved to be warm and cozy at our house.

Friday night chesse crispettes perfect with a Negroni

Saturday morning bran muffin

A cup of turkey chili for lunch between errands

A healthy dinner of roasted mushroom and string bean farro salad from Closet Cooking

Sunday brunch potatoes and eggs

Sunday dinner half time skirt steak sandwiches

Spring Ahead

I am so ready for Spring. Aren't you? And, as much as I like hearty comfort food, I am getting tired of cooking and eating it.

For dinner tonight I was looking for something relatively quick, flavorful and a change from the normal routine.   I scouted the refrigerator and came up with a container of cremini mushrooms almost at the stage when they are just longing for a home; the end of a once vibrant bunch of parsley; and one lonely lemon.

Farro Salad with Roasted Mushooms and Parmesan sounded just perfect to me.

Kale and Hearty

Although we found ourselves at home for the 4th of July weekend, we had time to meet friends for dinner, sit on the beach for a few hours, and even go to a fabulous fireworks display. Monday morning we were still in relaxation mode.

So while John was outside feeding the plants, I was puttering around the kitchen taking care of odds and ends when I came across five leaves of kale in the crisper. These five leaves were the last evidence of our now unsubscribed-to CSA. I tried, but it just was not for me. Right after I cashed my refund check I heard that this week's box includes a half, yes half, head of lettuce as well as one baby leek. Lord knows, I can't make this stuff up!

Anyway, what to do with the kale? Although I love just about all kinds of greens, kale has never been my favorite.  Somewhere in the back of my head was a recollection of someone somewhere making kale chips.  I started searching--and you wouldn't believe how many articles I found about kale chips. Who knew?

I rinsed and dried the leaves, then tore them into bite-sized pieces. I then tossed the pieces with some olive oil, apple cider vinegar and salt.

These are the kale leaves on the baking sheet ready for the oven.

Then I had to decide at what temperature to bake them. Some thought low and slow, others used a hot oven.  Since my oven was already heated to 375 after toasting a batch of walnuts and making a batch of crostini, that was the temperature I used.

This is what they looked like after seven minutes; turned them over and roasted for another 7 minutes.

This is what they looked like when done roasting.

Well, I can't say that either of us really liked them. I could have used a lot less olive and waaay less salt!

I actually liked our dinner of crostini and farro salad  much better.