Calf Slobbers

Calf Slobbers

My good friend is moving.  Actually, it’s been a progressive process for quite some time, but now it’s official.  The house has been sold and Saturday they had a Sale.  If you live in the city, you probably call it an auction, but if you live–or grew up in–the country or a small town, you likely call it a Sale.  Basically, it’s a method of dispersing, in short order, of lawn and garden equipment, furniture and other household goods that one doesn’t intend to take along when they move.  If the owner has died, it’s referred to as an Estate Sale.

People can find some really good bargains at Sales.  If you’re just starting out on your own and don’t have much in the way of Worldly Goods yet, try to catch a few of these events.  It’s amazing what you can pick up for a small investment.  If you’re lucky, there will be food available (for a price, of course).  And if you’re really lucky, as we were on Saturday when the food was provided by some folks from a little local church congregation, the offerings at the concession table will include Pie.  Not just any pie, but honest-to-goodness, made from scratch by someone who truly knows what they’re doing, homemade pie.  With Meringue!  Is it chocolate, lemon, or coconut filling hidden underneath that fluffy, sweet, melt-in-your-mouth topping?  Who cares; it has meringue!

Not everyone likes meringue.  More than one person I’ve met (my mother included) call it Calf Slobbers.  They’d rather have a chocolate cream pie adorned with whipped topping than meringue.  Is it whipped cream?  Dream-whip or Cool-Whip, or what?  Do they even care?  If not, that’s ok, too; it’s their pie, after all.  But given the choice, I’ll pick meringue for my cream pie every time.  And Baked Alaska?  I’m pretty sure that’s what Heaven’s all about.

Now it’s your turn.  What’s on–and in–your pie?

 

photo credit:  Michelle Furnell, used with permission

Eat Your Vegetables . . .

Eat Your Vegetables . . .

Didn’t we all hear that enough times while growing up to burn it into our memories forever?  Well, most of us, anyway.  Not my niece A., surely, since she became a  vegetarian at a very tender age.  After watching Disney’s The Little Mermaid she stopped eating fish, and then a few years later the movie Babe put the skids to hotdogs ever appearing on her plate again.  But I digress.

Recently, that very niece and her mom (my beloved sister) told me about Kale Chips.

“What?”

“Kale Chips” they said.  “They’re great!”

“OK . . . tell me about those.”

And so they did.  And I made a mental note, thinking maybe I’d try these.  This weekend, I finally did.  And believe it or not, I like ’em!  Traditionally, I’m more of a popcorn or pretzel or cookie kind of snacker, but these are better than edible, they’re actually good.  Crispy, yet slightly chewy, with a pleasant flavor.  And from what I read about Kale, it’s even good for us, so you can eat these chips and get one of your daily vegetable servings out of the way at the same time.

Here’s the recipe I used:

Preheat oven to 350 degrees.

Pour about 1 Tablespoon olive oil in a medium bowl.  Add a little salt, pepper, garlic powder.

Wash 3-4 curly kale leaves and blot them dry on a paper towel.

Place kale leaf upside down on a cutting board.  Cut out the center rib, or at least most of it. Cut or break up the leaf into chip-sized pieces.  Place pieces in the bowl.  Repeat with other leaves.

Use a rubber scraper or wooden spoon to gently stir and turn the kale pieces in the bowl to coat them with the seasoned oil.  Place them in a single layer on a baking sheet.  Bake 8 minutes, turn off the heat and leave the oven door slightly ajar with the pan in place for 2 minutes more.  Remove from oven and let cool slightly before eating.

That’s it!  Yesterday I added just a hint of curry powder to the oil, and that was tasty.  Today I substituted a smidgen of nutmeg for the curry powder, and added a packet of leftover parmesan cheese from a carry-out pizza order.  Another method says to place the kale on the baking sheet, mist with the oil from a spray bottle, then sprinkle on the seasonings.  I don’t have an oil mister, but the bowl method was really simple and fast.

Now let’s hear your variations!