it has been an incredibly busy few months for james and i: in march we made an offer on an investment house across the street from our own (where my mom will eventually live), we stressed about said offer, we had an inspection, we requested repairs, repairs were accepted, we secured financing, we stressed about finding tenants, we found tenants, we closed in may, we spent two weeks getting the property ready for our tenants, tenants moved in, we planted our garden and sprayed yards for weeds, we celebrated our 9th wedding anniversary (next year's the big 1-0), we went to san francisco where i had a conference at the end of june, we visited my high school friend and her boyfriend (super dinner at zazie), we camped in the redwoods and visited sonoma wine country (discoveredsonoma valley portworks), we returned, we went boating on lake monroe with family and friends, we went to cedar point for my sister-in-law's 30th birthday, we sunburned (multiple times), ... work has been plentiful and we have been just enjoying the BITS of free time as we've had them.
and now it's august!
for sure we've been enjoying the summer produce lately, as i've made basil pesto and baba ganoush (both great on the tomatoes i've been buying from a local farmer for .60/lb). another new recipe which i intend to share soon is a recipe for salted caramel sauce, which through a mistake and some subsequent innovation turned into the easiest salted caramel ice cream recipe EVER!
today i'm sharing this recipe for kale chips. it's a very simple recipe, but without it i never remember at what temperature or for how long to cook the kale. kale chips -- healthy, crisp... enjoy!
Yield: 2 servings (or more if you don't love vegetables)
Nutrition: 187 calories, 10 carbs per serving
1 head kale, washed and dried
2 tablespoons olive oil
sea salt, to taste
Preheat the oven to 275.
Setting each kale leaf on a large cutting board, use a knife to remove the thick inside ribs. Throw the ribs out and cut the remaining kale into pieces. Lay on a baking sheet and use a utensil to gently toss the kale pieces with the olive oil and sea salt. Bake until crisp, turning the leaves once ten minutes have passed. Cook an additional ten minutes. Serve once cool; these are best eaten immediately.!
Melissa d'Arabian, Ten Dollar Dinners