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Kale, parmesan, pine nuts, currants, olive oil, lemon, salt.
The key is cutting the kale very fine. I do some de-stemming first, and then roll the leaves into kale cigars. This makes it easier to chop. Then I put them in a bowl with some lemon juice and let it sit for a while. Not sure if that really works or not but the idea is that it softens up the raw kale a little more. Toast the pine nuts. Microplane parmesan. I just wing the proportions, but it's pretty easy if you just keep tasting. I use currants because they are small, but if I can't find them I just use regular raisons and chop them up a bit.
Famed Chef Charlie Trotter Dies At 54 (linda emailed me)
I was just in Chicago with people that worked for him, other that knew him, etc
It did not end well on many fronts they said, this could be the !
Wish I had tasted his veggie menu.....we love his book(s)
this looked like some quality bread and pastries in the flat iron but i had just bought some bready products so i didnt stop in. crappy website though for window shopping.
Fukushima contamination of the Pacific?
via Justin fb
Get ur red hots
$20 pizza oven
Q-town
chicken & waffles coming to the old max fish space.
DHB Punkin Ale
seasonal, 2013
today's special via Netflix, recommended !
the three sisters plus one
Wendell berry and the farmers market
corn smut
The Mexican truffle!
heady topper
scored 100 of 100