Friday Files
I’ve always been petrified by the thought of building a house from the ground up.
So. Many. Decisions.
I might eat my words someday but for now I’m saying never: I’m never building a house from scratch, renovating a room is challenging enough. On the other hand it’s also very, very exciting and fun!
Last Thursday was all about the beam.
Tate built temporary supporting walls on either side of where the wall used to be and then these handymen put up a header beam to hold up the ceiling.
And now it’s open and beautiful and dry-walled!
Even though our old kitchen is still fully intact, cooking elaborate meals has taken a back burner to gardening and kitchen building.
Meal-making starts with a trip to the garden for greens, my garden is overflowing with them; lettuce, spinach, kale, radish, beet, arugula, and collards! Often times our lunch is a green salad with some protein and grain. By dinnertime I want something a little hardier and go for kale chips or a kale salad.
My latest favorite kale salad is savory, rich, and filling. I love the addition of nutritional yeast because it adds protein and umami, both of which help me feel sated.
| Kale Salad |
- Several handfuls of washed kale cut or torn into bite sized pieces
- 1-2 teaspoons toasted sesame oil or olive oil
- 2-3 tablespoons large flake nutritional yeast
- pinch of smoked salt or sea salt
- pinch of red chili flakes
- zest from half a lemon
- 1-2 teaspoons lemon juice
- 4 ounces tempeh (optional)
- half a diced avocado
- Combine everything except avocado in a bowl
- Use a spoon or, preferably, your hands to gently mix and coat the kale
- Add the avocado, mix gently, and serve
Meals are now eaten on the kitchen steps or al fresco, which is a perfectly fine by me on these gorgeous Spring evenings.
A few big decisions remain, including paint colors, back-splash, and cabinet handles…
