I’d eat more kale salads if they all had toasted coconut flakes and salty cashews.
I’ve been slow to warm up to the kale salad phenomenon. Sauteed, braised, roasted – I love it. But raw kale, I just haven’t found my groove. Mainly because I find it hard to chew, and I enjoy all the different types of lettuce out there, from soft, crunchy, tender, and sweet, earthy, and even spicy.
Turns out not all kale is created equal either.
“So I understand you like to be gluten-free”, said the event waiter as he kneeled beside my chair.
He had successfully pushed one of my buttons with one sentence and an assumption.
“No. Actually I don’t like to, but I have to be in order to live without nerve pain, rashes, and scabs on my head (my symptoms). But thank you for doing your due diligence in making sure I won’t be served something that would me sick.”
I’ll admit, it was not my most cordial moment. But his comment stung. The result of one too many times where people had approached the issue as it being a fad or diet strategy. Or that I was some pretentious health nut. Yet they wouldn’t think twice had it been a seafood or peanut allergy, or anything else for that matter.
Warmly spiced with cardamom, buttery and tender, it is absolutely good until the last slice. Plush and slightly dense, slicing like a dream. My intentions were to leave it unfrosted, but I’ve been dreaming of cloud-like cream cheese frosting since seeing this. Lightly sweetened, it adds just the right contrast of tang and creamy to every bite. Plus deeper thoughts on being childless, by choice.
June is here….. Which means it’s unofficially, officially rosé season, right? It’s the fastest growing category of wine in the United States, and for good reason. As Wine Folly once said, the three tenants of rosé are: Thou shall enjoy sunshine, laughter, and shorts while imbibing. Thou shall covet rosé during brunch, …