One thing I have learned this week is that cooking healthy is a lot of work. The other thing I have learned is that Joan is a master of the cooking healthy art.
When she told us she wanted to make cheesy kale for dinner one night and would need our help, I had no idea what a multi-step process that would be or that the process would take two days – one for assembly and one for dehydrating.
But, before the preparation could begin, it was time for one (or two) of Mike’s Industrial Strength Long Island Ice Teas. While we were imbibing, Joan was washing the kale. Then she prepared the “cheesy” mix of cashews soaked in water and drained, red bell peppers, and nutritional yeast that was put into a food processor and rendered into a smooth paste. (There may have been lemon juice in this mixture but, after one of Mike’s Ice Teas, I don’t remember.) And then it was time for Chuck and me.
Step Three: Massaging the “cheesy” mixture onto both sides of the cleaned kale leaves, insuring that the mixture is pressed into all of those tiny little veins and between the crinkles along the edges. See how professionally Joan does this.
See how inept Chuck and I look performing the same procedure. See Mike not in one of these photos.
Step Four: Placing the leaves on the dehydrator sheets allowing room between the leaves for adequate air flow.
It’s our final night in Billings, and Joan and Mike pulled out all the stops. Dinner that night began with the kale and another round of Mike’s Long Island Ice Teas.
The memory of this meal, along with the Bodacious Buffalo Burgers, Curry Lime Chicken Salad, and Sizzling Steakhouse T-bone Steaks, will stay with us until we return again to Billings.
And prepared to leave for Canada.
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