Last night, I was sulking around.
Feeling slightly sorry for my hard working self.
I mean, I work hard.
And gosh durn it, I’m tired of people (children) always requesting slushees from me and then not wanting to answer my simple yet thorough questions about the days events.
I mean really.
Do you think if you’re rude and obnoxious I’m going to stop asking questions?
Because I’ve been asking the same questions for 12 years now, and I can go another 12 more . . .EASY.
Like I said. I was a little perturbed.
I grabbed Phoebe (4) and made her swear her life to me.
I made her swear that she would LOVE ME FOREVER.
And always tell me EVERYTHING.
AND never, not ever! roll her eyes at me.
kiss me in public whenever I should request it.
And I in turn . . .
Promised to always kiss her, and hug her tight. . .
but when she gets to Intermediate school I will try to remember (1) not to kiss her FULL on the lips,
(2) I will try not to trip the person who is serving in her volleyball game (while she is serving. ..oops)
and (3) I won’t sit on daddy’s lap in a mad hasty decision to get off of the volleyball court I didn’t know I was in the middle of. . .in front of the WHOLE TEAM . . . .because I just tripped the server (see #2) AND mortify her as a result.
It was a good conversation.
And I felt better after it.
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Phoebe has promised to be my best child ever.
She has also promised not to grow up.
Which she is doing.
This week she had her first week of Preschool.
I kissed her full on the lips.
She didn’t even throw up.
She’s well on her way to being my favorite 4 year old child.
I have to admit, I’m a little IRRITATED that she’s so excited about growing up.
First she’s yelling at me to grab my purse, “HURRY!!!” she says, “we’re gonna be late to schoooollll!!
My kid who only ever wanted to eat Hot Cheetos and Dum Dums. . .
IS NOW. . .
completely mesmerized by Kale.
I find this quite crazy.
She drank ALL my Sunshine Kale Juice, yesterday.
And then she couldn’t get enough of the Kale Gremolata on her chops and chips.
How quickly they grow.
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Yes, you heard me right. A 4 year old drinking Sunshine Kale Juice
. Eating Pork Chops with Kale Chip Gremolata. Vegan Cocoa Kale Cupcakes. And Chorizo Kale Hashbrowns.
All recipes from this cookbook.
More than 75 lovely, lovely, KALE RECIPES.
And lots of great instructional, educational, and fun facts about this superfood.
And bunches of tips on how to make kale delicious and desirable to the most finicky eaters.
Who could blame the kid for expanding her palette to more mature tastes?
Certainly not me.
Because I’m ever so grateful. . . . .
to my kid who will now eat green things.
And to my other kid for giving me patience in a time of obnoxiousness,
And to my other, other, kid for screaming at the top of her lungs this morning when her sisters were still asleep,
And yet to my other, other, other kid for complaining incessantly about one thing or another. . . .
In their names.
And in the names of all lovely complainers EVERYWHERE
I am giving away (1) KALE: The complete Guide to the World’s Most Powerful Superfood by Stephanie Pedersen.
Because in this book, you’ll find NOTHING TO COMPLAIN ABOUT.
Just answer the following question in the Comments section of this post:
“What is a food that you didn’t like as a child, but totally love as an adult? ”
One entry per person, please. And please, don’t COMPLAIN ABOUT IT.
The KALE COOKBOOK GIVEAWAY will end September 12th, 2013 at midnight CST. The winner will be announced on Friday, September 13th, 2013. Entrants limited to US and Canada. They will be chosen randomly using http://www.random.org/
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AND NOW. . .THE RECIPE.. . . .
Pork Chops With Kale Chip Gremolata
Reprinted from KALE: The Complete Guide to the World’s Most Powerful Superfood © 2013 by Stephanie Pedersen. Permission from Sterling Publishing Co., Inc.
Makes 4 servings
1/2 small bunch kale, deribbed
3/4 cup olive oil
salt, to taste
Pepper, to taste
1/2 cup walnut pieces
4 center-cut bone-in pork chops, about 3/4-inch thick (2 pounds total)
1/4 teaspoon dried rosemary, crushed with your fingers
1 small clove garlic, quartered
pinch crushed red pepper flakes
2 tablespoons fresh lemon juice
Optional: 1 teaspoon lemon zest
Baked potato or soft polenta, for serving
1. Preheat the broiler.
2. In a large bowl, gently toss the kale leaves with two tablespoons of olive oil and 1/4 teaspoon salt. Spread them in an even layer on a baking sheet.
3.Place the baking sheet under the broiler, stirring greens once or twice until they are bright in color with charred edges, about 4 or 5 minutes.
4. Toss walnuts onto the baking sheet with the kale leaves and broil for another minute or two, until the walnuts are toasty but not burned. Set kale and walnuts aside to cool.
5. Sprinkle both sides of the chops with 1/2 teaspoon salt, 1.4 teaspoon pepper, and the rosemary.
6. In a large skillet over medium heat, add 2 tablespoons of the olive oil. Add the pork chops and cook, turning once, until the meat is done. Do not over-cook. Transfer to a plate to rest for 5 minutes.
7. While the chops are cooking, add the garlic and the cooled kale and walnuts to the bowl of a food processor and pulse until chopped. Add the pepper flakes, lemon juice, optional lemon zest, 1/4 teaspoon salt, and the remaining 1/2 cup olive oil and continue to process to make a slightly chunky pesto. Adjust the consistency as desired with up to 1/4 cup water. Season to taste with salt and pepper.
8. Top each pork chop with 2 tablespoons of the gremolata.