It’s only 6:30am. Dennis has left to ride his bike. He’s planning to ride a century – 100 miles – and the training schedule had him riding 42 miles today. As it’s still about a million degrees outside, with a billion percent humidity, he had to get an early start.
The vacation officially began yesterday with the arrival of Janet & Doug. They live in Mexico, and we have had the joy of staying with them many times. This is a perfect opportunity to reciprocate. Janet is a wonderful cook, fantastic hostess, and one couldn’t ask for a better friend. And there isn’t a person alive who can set a table like Janet. Beginning this evening, she will take over that part of presenting our meals. (Didn’t seem right to greet her in the driveway with “Come, set the table for us.”) I’ll take photos of the table and you’ll see what I’m talking about.
Last night’s dinner was simple and fresh. Grilled salmon, fresh tomatoes, sauteed green beans and shallots, roasted golden beets. Dessert – pound cake and peach ice cream. While everything was tasty, the real standout was the appetizer of crispy kale. This recipe will amaze your family and friends!
Slow Roasted Kale
Preheat oven to 250
Wash a big bunch of kale, separating the leaves from the ribs and tearing the leaves into 2″ pieces.
Dry well (I use a salad spinner) and toss with about 1 Tbls olive oil and 1 tsp good salt
Put the leaves on a rack, and put the rack inside a baking sheet.
Pop it in the oven, stir after about 12 min to separate the leaves.
It should be done in about 25 min.