"La la la" I can't hear you
Jason tried to mention that the weather pattern is reminiscent of 2013. I jammed my fingers in my ears and hummed a little tune and stomped my feet a little. We are not going to drown! Although I don’t consider myself much of an optimist, I’m trying to ignore any similarities with 2013 and believe that the sun will come out tomorrow (now that’s in your head too!).
I’m squeezing my existence into the moments between the rains. It’s slippery work, but there are some of those moments. The sun even comes out sometimes (bet your bottom dollar…). Just enough for me to empty out the rain gauge and mash my fingers in my ears and hum a little song about the sun coming out tomorrow.
All this rain isn’t all bad though. Greens loves the rain. Which makes this prime weather for some kale chips! The secret to great kale chips is preheating the pan
Garlic roasted kale (a.k.a. kale chips)
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
3 garlic cloves, thinly sliced
1 bunch kale , stems removed and chopped
1. Arrange oven racks in center and lower third of oven. Preheat oven to 425°. Place 2 large baking sheets in oven for 5 minutes.
2. Combine first 4 ingredients in a large bowl; toss to coat. Divide kale mixture evenly between hot pans, spreading with a silicone spatula to separate leaves. Bake at 425° for 7 minutes. Stir kale, and rotate pans. Bake an additional 5 minutes or until edges of leaves are crisp, but not burnt.
Recipe adapted from Cooking Light November 2010