I've spent the weekend with friends. Catching up and being surprised by an old friend in a way I hadn't imagined. Dancing, toasting and laughing as a group of ladies, old and new friends, shared in the celebration of a marriage to come. Sitting and listening to the soothing sound of planes to just be with a friend who needed a friend.
I aspire to someday use this blog to share recipes and life and to actively join the great group of people who share their food and their friends freely because it's a great community. But until I get there, I am inspired and encouraged by reading their blogs and following along on Twitter. My Google Reader list gets longer and longer and I mark recipe after recipe to be made. They make me laugh, make me cry and give me new ideas that keep me going when I'm feeling stuck.
Because of this, I made this peanut butter pie, in honor of Jennie and Mikey. We spooned it up, laughed and enjoyed the company of friends. Because life is short and love is long.
The city looked bigger to me as I drove home tonight and the sunset made me take the long way home. The frogs are singing tonight. It's love.
Sunday, August 14, 2011
Tuesday, August 9, 2011
let's get this rolling...and use up some kale
So, thanks to B, I'm going to post tonight. Y'all can blame her if you try to make this and it doesn't turn out. But I need to start blogging again. It keeps me sane.
Moral of the story, I'm not allowed to go to the farmer's market by myself. I wander around, buy a gagillion veggies and fantasize about my life when I meet that special guy. And how we'll go to the market and I'll buy lots of delicious veggies to make us fantastic Sunday afternoon dinners. Instead, I get home and it's 95 degrees in my apartment and I've got sweet corn, baby zucchini, kale, lettuce, green beans, tomatoes and cucumbers and just little old me to eat all of it.
I've done pretty well by it so far, using the corn to make this delish Fresh Corn and Goat Cheese Grits from Joy the Baker, eating lettuce, cucs and green beans until my face seems green, but the kale and the tomatoes were starting to languish in my refrigerator. Tonight, no excuses. Secret ingredient? Kale! But what to do with it?
I admit, I LOVE the spicy Italian pork sausage at Whole Foods. I buy it all the time to toss into dishes with pasta, potatoes and polenta. It adds protein and spice and really takes no time to cook. My go to protein for spinach, kale, chard and collards. Delish. Cook it in beer and even better.
So here you have it.
Spicy Italian Pork Sausage, Kale and Tomatoes
(serves 2)
1 bunch kale, stripped off stalk and chopped
4 medium tomatoes, chopped
1/4 cup scallions, chopped
3 cloves garlic
12 oz GF beer, such as Bard's Gold
1/2 tsp red pepper flakes
1 T olive oil
2 links of Spicy Italian Pork sausage
Heat the oil in the pan on medium heat, adding the garlic and scallions, cooking until fragrant. Add the tomatoes and cook just until soft. Add the sausages, cook for about 2 minutes covered. Add the kale and cook down until soft. Season with a little salt, if you must. Pour the beer in and the pepper flakes and cook until the liquid is gone and the pork links are cooked through. No exact science on that, I just cut into them to see if they were done. Real life - I had to heat them up in the microwave because I put them in last, using the wrong pan with the wrong lid. But hey, I was making it up as I went!
Delish.
Moral of the story, I'm not allowed to go to the farmer's market by myself. I wander around, buy a gagillion veggies and fantasize about my life when I meet that special guy. And how we'll go to the market and I'll buy lots of delicious veggies to make us fantastic Sunday afternoon dinners. Instead, I get home and it's 95 degrees in my apartment and I've got sweet corn, baby zucchini, kale, lettuce, green beans, tomatoes and cucumbers and just little old me to eat all of it.
I've done pretty well by it so far, using the corn to make this delish Fresh Corn and Goat Cheese Grits from Joy the Baker, eating lettuce, cucs and green beans until my face seems green, but the kale and the tomatoes were starting to languish in my refrigerator. Tonight, no excuses. Secret ingredient? Kale! But what to do with it?
I admit, I LOVE the spicy Italian pork sausage at Whole Foods. I buy it all the time to toss into dishes with pasta, potatoes and polenta. It adds protein and spice and really takes no time to cook. My go to protein for spinach, kale, chard and collards. Delish. Cook it in beer and even better.
So here you have it.
Spicy Italian Pork Sausage, Kale and Tomatoes
(serves 2)
1 bunch kale, stripped off stalk and chopped
4 medium tomatoes, chopped
1/4 cup scallions, chopped
3 cloves garlic
12 oz GF beer, such as Bard's Gold
1/2 tsp red pepper flakes
1 T olive oil
2 links of Spicy Italian Pork sausage
Heat the oil in the pan on medium heat, adding the garlic and scallions, cooking until fragrant. Add the tomatoes and cook just until soft. Add the sausages, cook for about 2 minutes covered. Add the kale and cook down until soft. Season with a little salt, if you must. Pour the beer in and the pepper flakes and cook until the liquid is gone and the pork links are cooked through. No exact science on that, I just cut into them to see if they were done. Real life - I had to heat them up in the microwave because I put them in last, using the wrong pan with the wrong lid. But hey, I was making it up as I went!
Delish.
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