Things you don’t want to hear on the day of your move:
Our truck was hit by a car.
The move ahead of you has the elevator and is running late. And you both must be out by 5 pm.
Luckily, everything went well and no one was injured in that snow-and-ice-induced fender bender.
I’ve mostly unpacked and am figuring out where everything goes in the kitchen. Also, how the oven – my first convection oven – works. I don’t yet have a place to store my pots and pans, and most of them are piled on my desk which is actually in the kitchen. Which means I’m typing on the sofa. Cooking has been pretty simple. The first non-delivery dinner I “made” was defrosting some lentil soup I had made last month in my own place.
Soon, I hope to be cooking and baking for real. Until then, I give you kale apple salad. On my kitchen counter.
Kale apple salad with cheddar and pecans
Not really a recipe, but one of many variations on the kale/fruit/cheese/nut winning salad combo.
Tear several handfuls of kale (I used curly kale) into bite-sized pieces, discarding the thick ribs (or put them aside to sauté). Use your hands to toss the kale with olive oil and let sit for about an hour until the kale softens and wilts a bit. Lacinato kale will wilt faster. If you don’t have time to wait, microwave the oil-slicked kale for 30 – 60 seconds until bright green. Slice half an apple into thick julienne slices. Cut aged cheddar into cubes. Toast a handful of chopped pecans. Mix the apple and cheddar with the kale. Add lemon juice (about half the amount of olive oil) and salt. You may need to add a bit more oil. Sprinkle with torn parsley leaves and pecans.