California. Northern California. It’s great, did you know that? There are big trees and elk and the Pacific and temperate sweater weather. And cousins and brothers and parents and a baby nephew that makes me want to die.
2011 was also pretty great. I lived in three different places. Biked 10 miles a day. Counseled wild teenagers. Got 11 stitches.
And I’m not one for resolutions, but I have a feeling this year’s going to be full of travels, intrigue, changes, and updates. I’m staring intently at my “Ideal Life” list with a pen quivering in anticipation to start crossing off some goals.
Here’s to 2012!
Spicy Kale Chips.
Bunch of kale leaves, stems removed and coarsely ripped (You can use any kind of kale. I used curly, which makes for lots of crumbs, but most people use lacinato, or “dinosaur” kale.)
pinch of salt and pepper
sprinkle of red chili flakes
2 tablespoons extra virgin olive oil
Preheat the oven to 325 degrees Fahrenheit.
In a large bowl, toss together all of the ingredients until all of the kale leaves are coated with oil. Evenly distribute on a baking sheet and bake for about 20 minutes, until the leaves are crisp like a chip.
Share with your family of 6+1.