My man made pesto yesterday. This, in itself, isn't a big deal. In an average summer, we're probably making some kind of pesto every other week or so. Yesterday, though, was the mother lode, pounds of basil and a nice pile of homegrown garlic magically transformed by the food processor into about a dozen jars of goodness that will get tucked into the freezer. We'll dole them out carefully over the course of the winter, each jar a reminder of the basil-y goodness of summer.
We have other ways of bottling the season. I'll probably be making a batch of refrigerator pickles this weekend, with the giant pile of cucumbers that have taken over the bottom drawer of our fridge.
I'm a champion of pickling, curing, freezing, canning, and doing whatever is necessary to preserve the bounty of the summer and autumn, in order to eat well the rest of the year. On the other hand, I'm also a proponent of cooking up whatever's in season. And right now, one of those things is kale.
I'm making kale chips tonight. They're tasty and easy and the end result feels--snacky. Decadent. Kind of like junk food. Which they are, I suppose, but at least a snack food that started its life as an easy-to-grow, good-for-you green.
You can find kale chips recipes all over the place, and honestly, you might not even need one.
Just preheat the oven to 350 F. Wash a bunch of kale, and then pat it all dry with a clean dish towel. Cut out the thickest of the kale stems. Drizzle some olive oil over things, add some salt and pepper, and toss it around. Lay the kale leaves in a single layer on a parchment-lined baking sheet and bake until things are crispy, about ten or fifteen minutes.
I have a busy weekend planned, but with the chilly almost-fall weather and a bit of cold, I'd really rather just curl up at home. Here's a to do list for a weekend of not-doing-much-at-all...
Make your own notebook.
Tour a tiny house.
Cozy up to your teacup.
Be really bad for no good reason.
Stay in bed and cuddle.
Happy weekend, everyone!
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