Food Bits - Let Them Eat Kale

My friend Chris is the Queen of Kale. Not convinced of the power of Chris’s favorite green, leafy vegetable? Start slow with some Kale chips.

Roasted Kale with Sea Salt

-4 cups firmly-packed kale

-1 Tbsp. extra virgin olive oil

-1 tsp. good-quality sea salt, such as Maldon or Cyprus Flake

Preheat oven to 375 degrees F. Wash and trim the kale: Peel off the tough stems by folding the kale leaves in half like a book and stripping the stems off. Toss with extra virgin olive oil. Roast for five minutes. Turn kale over. Roast another 7 to 10 minutes until kale turns brown and becomes paper thin and brittle. Remove from oven and sprinkle with sea salt. Serve immediately.

Reunion Tour Thoughts

Two big reunion tours this year with the return of Phish this week in Hampton, VA and the roll out of the latest iteration of The Dead this spring.

Word is that Trey is clean (like many in Atlanta I lost my Phish buzz after the coca-fueled 2nd set antics at the 2002 Tabernacle show) and The Dead have Warren Haynes on guitar. It's all good.

Squareness and a multitude of other factors will keep me at home this year. If you are going on the road have a blast and be safe, just don't plan to find a cool lot-t.

Stuck home like me? Phish is kicking down the Hampton shows for free. You can also catch a little old school groove at the Deadpod. Looking for the real reunion? The Bad Livers are back!

Snow in Inman Park!