Kale and Blood Orange Salad

So this was one of the recipes I made when I was first starting to get the box from Holly Grove.
It is super yummy but I totally butchered it when I made it. I decided the hemp oil and himalaya crystal salt were both too expensive/ridiculous. So I subbed in olive oil and large grain kosher salt. You can also skip the fennel if you don't have it on hand. I got a huge bunch of fennel from Evelena around this time so I made it with the fennel leaves. I didn't have any fennel bulbs so I just skipped that all together. It is even yummier the next day when all of the juice has been marinating the Kale. I used to eat it right out of the bowl standing in the middle of my kitchen.

FennelOrange Kale Salad
By Kristen Suzanne of KristensRaw.com
Yield 2 servings

1 medium bunch curly kale
2 tablespoons fresh lemon juice
2 tablespoons hemp oil
3/4 teaspoon fresh orange zest
1/4 teaspoon Himalayan crystal salt
pinch nutmeg
1 cup fennel bulb, thinly sliced*
1 cup orange, peeled, seeded & chopped
8 kalamata olives, pitted & chopped
1 tablespoon fennel leaves, chopped

Destem the kale. You can leave the more tender parts of the stem (toward the top of each leaf) in the salad, but the harder stems toward the bottom of each leaf should be torn out. Tear apart the kale leaves (or use a knife and chop them) into bite-size pieces.

Place the torn kale into a large bowl. Add the lemon juice, hemp oil, orange zest, salt, and nutmeg. Take a minute and massage all of these ingredients together with your hands. Add the fennel, orange, olives and fennel leaves, and gently toss to mix. Enjoy!

* I use a handheld V-slicer

Chanterelle al’Pomodoro

A lovely way to spend the day

So this weekend was basically the best thing since sliced bread. Friday I had a client have a fit and actually draw blood before falling asleep,quiet and adorable in my arms. I drove through town through saints fans and an inexplicable group of men running through the street in red  lingerie. To spend an evening with a new "friend."  We talked watched a movie and ate some very odd vegan Pizza. I am not even going to guess what the cheese was made out of....
Saturday I went on the road, hit the Hollygrove market for three bags and then drove a whole friend circuit. Ponchatula to have lunch with Aunt Debbie and Uncle Richard then on to Baton Rouge to help Christopher move in, from there I went to Covington to have dinner with Gail.
More friend time than I think I've had in months.

Any way Sunday was the exact opposite
Slept in, read a book, went for a swim.
In the afternoon I walked to the book store then I made this lovely meal.

Chanterelle al’Pomodoro
by Luisa   
# 47
1 pound of chanterelle mushrooms
1/2 pound of cherry tomatoes
5 cloves of fresh garlic
1 tsp of crushed dried hot peppers
handful of fresh basil
1 tsp salt
1/2 tsp black pepper
1/2 pound of wheat angel hair

Boil the water for the pasta.
stir fry the chantelle mushrooms with oil and minced up garlic till the mushrooms are lightly brown.
then toss in the cherry tomatoes till it becomes gravy like.I always throw a teaspoon of sugar in the tomatoes for a sweeter taste and less acid.
throw in all the peppers and salt and basil let simmer for 20 min. Then when pasta is done mix in with the chanterelle mushrooms al’pomodoro.
 Since it is me we are talking about here I obviously did things a little different, I subbed in a teaspoon of Tony Chacheres for the salt and I used a little red bell pepper from my back yard instead of a hot pepper. I also used Pene instead of angel hair since that is what I had on hand. The result was delicious if a bit too spicy!

For desert I made a recipe of my grandmothers, I don't remember what she called it but I call it cereal stickies.
First pre-heat the oven to 325
Then you whip 3 egg whites with 2/3 of a cup of sugar
When you feel like the eggs are whipped  into submission you add four cups of cereal.
After that you use a teaspoon to scoop it onto a cookie sheet and bake for 13-15 min.
The result is yummy sticky things which will put a smile on your face.

Candied lime peel and little crush

So I have a bit of a crush. I'm a big girl and I can admit this.
So I have come up with a plan.
I will make her a box of home made candy and give it to her as a gift,
I am concerned that this amount of effort for a person I'm not dating may make me a stalker,
but I sort of don't care; since I really really need a relationship that is not totally made of fail. I still don't get how it can be this hard to find a nice girl, single, likes girls, great smile, friendly personality. At any rate I have located one of this rare breed and I'm thinking that the route to her heart is through sugary things.Certainly this is the way to my heart so hopefully we will have this in common,

I'm making candied lime peels here is what I had to do:
First I took the peel from 10 limes, cut them into quarters and then spent about an hour and a half trying to remove all the pith from the back.
That done I boiled 4 and 1/4 cups of water and 2 and 1/2 cups of sugar in a pot before adding the peels.
Let that simmer for an hour and then drain (I saved some of the now lime flavored simple syrup YUM)
Next I tossed them all in granulated sugar and put them on a tray in the oven, I dried them for only about an hour since I like them kind of gooey but I guess you could do it for longer.
The last step will be to chocolate dip them and then arrange them in a nice box.
If that doesn't impress this girl then I am totally sunk.

The candy is sweet and bitter and delicious and overpowering. I put some on the Key Lime Pie I made with all the lime juice, it makes a great compliment to the soft yielding texture of the pie.