and the hits just keep on comin'...
Week 38 update:
- hot, hot, hot...
- eating everything (just got back from Wegman's with another dozen bagels!) - Newest food obsession: Dutch Country Soft Pretzels...mmmm...
- so very READY for baby but apparently he is comfy where he is for now (come on full moon!!!! It's a Full Buck moon.)
- trying not to be impatient (really I am!)
- reading as usual (got a few new reads at the library today)
- kiddos had a week of camp last week and loved it! Wish we had signed them up for two weeks.
Thanks for all your encouraging comments last post! It means a lot!
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I am loving our CSA produce this year! We are doing an entire share this year (we split it with another family last season) and have been able to keep up each week. It's been fun to try things we didn't get last year when we were taking another family's preferences into account. A recent new kale recipe I tried with great success:
Pasta with kale and sausage
1 Tbsp olive oil
1/2 lb turkey sausage, casings discarded and sausage crumbled
1/2 lb kale, tough stems and center ribs discarded and leaves coarsely chopped
2 cloves crushed garlic
1/2 lb pasta
2/3 cup reduced-sodium chicken broth
1 oz finely grated Pecorino Romano or parmesan(1/2 cup) plus additional for serving
1 Heat oil in a 12-inch heavy skillet over moderately high heat until
hot but not smoking, then cook sausage, breaking up any lumps with a
spoon, until browned, 5 to 7 minutes.
2 Meanwhile, blanch kale in a 6-quart pot of boiling salted water,
uncovered, 5 minutes. Remove kale with a large sieve and drain. Return
cooking water in pot to a boil, then cook pasta in boiling water,
uncovered, until al dente. Reserve 1 cup pasta-cooking water, then
drain pasta in a colander.
3 While pasta cooks, add kale and garlic to sausage in skillet and
sauté, stirring frequently, until just tender, about 5 minutes. Add
broth, stirring and scraping up any brown bits from bottom of skillet,
then add pasta and 1/2 cup reserved cooking water to skillet, tossing
until combined. Stir in cheese and thin with additional cooking water
if desired.
4 Serve immediately, with additional cheese on the side.
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Remember Slip 'n Slides? Fun times...
