The past few days have been more like the biting cold weather of late December or January. Just two more days and the sun will shine again and six more days until I head for shorts and T-shirt weather.
Other than packing up Tulip and knocking off all the icicles, I am about ready. I just hope none of the plumbing has frozen. Steve didn’t want to winterize Tulip and so we have been running heat in the RV and keeping the water heater going too. We are probably going to have a huge electric bill.
On another front, I’ve been trying to like kale for two years now and just couldn’t stand it. I finally found a way to cook it that makes all the difference in the world. Sauté a whole onion until nicely browned. Did you know you don’t need oil to cook onions? Just add little bit of water now and then to keep them from burning. Then I took the kale leaves off the stalks and added them to the onion along with minced garlic, salt and pepper. Sauté another 5 minutes or so until the kale is wilted. Then serve the kale over roasted butternut squash, or roasted cauliflower florets, or spaghetti squash. Pioneer Woman had the recipe on her website last week and I have made it twice because it is so yummy. It’s also good with some citrus flavored rice vinegar sprinkled on the kale.
I am always on the lookout for recipes that are easy, tasty, filling, vegan, nutritious, AND with very few calories.
Wanderlets 