This blog will host my ramblings about life. To be a bit more specific, I'll probably focus on these subjects: music, sports, food, the everyday beauty of life, and the comedy/tragedy/absurdity of our existence. That about covers it.
Up until recently I hadn't eaten kale much at all. In fact, the only dish I remember eating with that veggie was some manner of a "Portuguese Fisherman's Soup." And that was last year.
Since I like greens, I figured I'd try out kale this season in my garden. Today I stupidly cut the two whole kale plants instead of simply cutting the outer leaves for continuous growth, which I found out I could do later this evening. Now I only have six plants instead of eight. So dumb.
Regardless, here's a basic recipe for some quickly cooked greens:
1 Vidalia onion cut into rings
3 cloves of garlic cut thinly
2 bunchs of kale, stemmed and chopped roughly
1-2 tablespoons of olive oil
Salt and pepper to taste
A little bit of white wine vinegar
Using a large cast iron skillet, I softened the onions over medium heat until cooked pretty well. Then I added the garlic for about a minute, kicked up the heat to medium-high, and threw in the kale. I turned it over for maybe 4-5 minutes, and the greens reduced in size a bunch. After taking the kale out and putting into a bowl, I added a little bit of white wine vinegar, and it was ready to serve.
A couple of days ago I did an old-fashioned meal--liver and onions. So you liver lovers (I prefer chicken over beef), enjoy this basic recipe.
3/4 lb. calf's liver cut into small pieces
1 Vidalia onion cut into half rings
2 tablespoons of butter
2 teaspoons water
2 teaspoons lemon juice
1 tablespoon of Worchester sauce
1/2 cup of the wine you're drinking at the time (for me, it was a Cabernet)
Cut up the onion and brown the onions in the butter. Once the onions are the way you prefer them, take out the onions and then put your liver into the pan.
Brown the liver on one side for approximately three minutes on medium heat, turn the liver and cook it with the onions for maybe two more minutes. I cooked my liver a bit too much, so it was a little chewy. Watch that.
Take the liver and onions out of the pan, and dump in the water, juice, sauce, and wine to deglaze the pan. Cook that for a short time (thirty seconds), and pour that liquid over the dish.
Click HERE for a classic country song by Johnny Paycheck.
While I'll be in the office two days next week and a good part of this summer because of administrative duties in contrast to other professors who actually have summers "off," it's the last official day of the spring semester, and graduation is tomorrow.
Many of graduates might someday soon think of this song as they're about to quit one of their first jobs they got out of school. I know it was a song I thought of when I strolled out of the A/H building (now known as McClain) at Truman.
I saw a car yesterday that I thought I'd never see in the parking lot of Rural King in Coles County. There was a brand new Think car sitting in the lot. The car looks like the one above, and it's an electric vehicle that runs approximately 112 miles on a single charge.
And this Norwegian automaker plans to have a plant in the US, as you can read about by clicking HERE.
A few weekends ago I close to doubled my garden. The Nasty garden has expanded.
At the moment here's what I have planted: two rows of carrots, two rows of Black-Seeded Simpson lettuce, one row of Concept lettuce, one row of Ermosa lettuce, two rows of green beans, one row of okra, one row of collard greens, one row of kale, one grape tomato plant, one medium-sized "Celebrity" tomato plant, one flat leaf parsley planting, one large-leaf basil plant, one planting of dill, a red bell pepper plant, a yellow bell pepper plant, and one tabasco pepper plant.
I love myself some greens, so I look forward to the collards and kale.
I was at my daughter's "academy" for gymnastics and dance today after I ran a few errands (since it's a two-hour session for gymnastics, you look for things to do), and I noticed a woman wearing an odd t-shirt.
The shirt had the obligatory fish symbol on it with "Catholic Church" in bold letters above the fish. Below the symbol, for added emphasis, it said "Since 33 A.D." along with "Original."