My routines — recipes — thoughts — and feelings have been discombobulated recently. I haven’t really been in the posting mood, but this weekend I took a solo trip to the lake and decided to write and read and plan and think and breathe. So, here I am making good on the promise to myself. I know this is a food blog, but it has become so much more, really. It is a place for me to put my thoughts — share realizations and truths — and document my life. Food is a big part of that, but it doesn’t take center stage in every post. I imagine you’ll scroll past (if you scroll here at all) if it isn’t what you need to…
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Waaaaaay back last week (when we didn’t have three days to plan and live our lives), I forgot to harvest the kale and collards from Jones Valley Teaching Farm that I wanted to use in this recipe. HOWEVER, I remembered the half-used bag of Brussels sprouts just sitting in my fridge. Waaaaaaaay back last week, I had plans to come home and shave them, toss them with toasted walnuts, pecorino, and a pancetta vinaigrette. Did that happen? Nope. There they were all week just staring at me. As I was prepping this morning and feeling guilty about the Brussels sprouts, I decided to get rid of the guilt and just slice them very thin and pretend they are the kale and collards I forgot to harvest.
Last recipe: 
foodrevival 