Things are moving quickly around here! I mean, not around here here (I’m long overdue for a post, sorry), but the regular, on-my-feet, day-to-day? I mean, WHOOSH. Moving. Flying, really.
It always feels this way when summer slides into fall, doesn’t it? Everything on the move, and days getting shorter. There are lunches to pack, traffic to navigate and, in my case, a wedding to finish planning. (I’m trying to sound casual about this, but !!!!!!!!!!!!@%$#^@&%*!!!!!!!!!!!!!!!! is what’s actually happening in my brain). We’re at T minus six weeks until matrimony, people! Yeesh.
YEESH. Let’s look at a tranquil photo of Ross Lake that I took this summer:
And then let’s eat some kale. It’ll calm our brains and help our bodies feel good… about our brains and our bodies.
We’ll sauté it in a hot, hot pan. It’ll get wilty and crisp at the edges, and it’ll soak in all the flavor we throw at it. Coconut oil for health and sweetness! Garlic and red pepper flakes for bite! Baked tofu for heft, scallions and sesame seeds for depth and crunch, and soy sauce and rice vinegar for salt and tang.
It’s a quick and flavorful option for a busy weeknight. I’ve made it four times in two weeks, and I love it for its imprecise (in an I-don’t-feel-like-measuring-things way) deliciousness (you don’t really need to measure — just trust yourself and, if you need to, taste as you go. You can’t mess this one up). Plus it’s just so quick. You can do it while packing lunches. Or creating seating charts. For your wedding. In less than six weeks.
…Deep breaths. And more kale.