I've been fabulously busy seeing patients and teaching at Bastyr and doing a bit of consulting but today I had three (!) cancellations, so I decided to play a bit with my new photography lights. Today is a quintessentially grey Seattle day, the type of grey that seems viscous, reducing all activity to slow motion; the type of day that makes you want to start an IV drip of hot cocoa and watch a marathon of some terrible-yet-lovable TV show. Instead, I put on my galoshes and picked the few remaining good stalks of lacinato (dinosaur) kale out of my tiny garden patch to try recreating the morsels from the grocery store.
Did I tell you that my garden patch is dying? There's been an empty lot behind my home for years, but this past spring its owner decided he wanted to do more than store stacks of two-by-fours on his property. He has proceeded to build two monstrous townhomes about 15 feet from my kitchen window. My little kale plants have put up a valiant, sunless fight, but this is the last year of gardening in my little patch of earth.
Being as this is my first time making my very own kale chips, I learned two very important facts:
First, kale chips are DELICIOUS! Crisp, covered in olive oil and a touch of salt, I consumed the entire first experimental batch (with the help of Duncan the dastardly dachshund, who deemed them lovely, if a bit difficult to chew).
Second, you really need to remove the stems. I thought I could get away with stems in the baby lacinato straight from my garden, but even the freshest of kale stems are too tough to chew once baked. I've been eating kale chips like a maniacal cartoon character whipping through ears of corn on the cob.