For my 30 days of creative endeavors I am committed to a journal that I got at a Japanese Dollar Store. Here is day Six.
I had an over abundance of Kale recently from our CSA, Chow Locally, and so I baked some into delicious kale chips.
Raw kale with olive oil and sea salt
Baked kale chips - ready to eat
KALE CHIPS
Ingredients
- 1 bunch kale
- 1 tablespoon extra-virgin olive oil, divided
- 1 tablespoon sherry vinegar
- 1 pinch sea salt, to taste
Directions
- Preheat an oven to 300 degrees F (150 degrees C).
- Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they’re very dry.
- Put the kale pieces into a large resealable bag (or use a bowl if you don’t mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly ‘massaged.’ Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet.
- Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.
For my 30 days of creative endeavors I am committed to a journal that I got at a Japanese Dollar Store. Here is day Five.
For my 30 days of creative endeavors I am committed to a journal that I got at a Japanese Dollar Store. Here is day Four.
This summer we are having summer camp at home. Each week has a different theme filled with activities, crafts, food and field trips related to the theme. This past week was Week One and it offered a theme of Circus and Carnival. Here are a few images from our week. Our Field Trip was to a permanent carnival here in Phoenix called the Enchanted Island built in the 1940’s.
