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Day 339 photo. Kale Chips

kale chips

January 6 photo: my afternoon snack.

Kale Chips

What a delicious snack! Here’s how:

Buy a giant bundle of kale.

Wash the kale and lay flat on a towel to dry. I left mine overnight so they’d be really dried out with no water left on the leaves.

Pre-heat oven to 350.

Prepare the kale by tearing the leaves from the stem/thick rib in the center. Discard the ribs.

Roughly tear the kale leaves into large chunks.

Pour about 3 TBSP olive oil into a gallon ziploc baggie, and sprinkle salt in the bag, however much salt you like.  I like a lot of salt.

Add the kale to the bag, zip closed, and shake for a few minutes to coat the kale in the salty oil.

Lay the kale out in a single layer on cookie sheets.

Bake 10 minutes.  Remove the cookie sheet and toss/stir with your hands or a fork.

Return to the oven and bake another 10 minutes.

The kale should now be crispy. Remove from oven and cool a little bit before eating.



Day 318 photo. something I made.

December 16. something I made.

Time for a recipe!


I made these yams today. I got the idea how to cook them from this recipe from Maggie’s One Butt Kitchen.  Maggie’s recipe is fantastic, you should try that one too. But this time I used yams instead of potatoes, layered it the same with salt and pepper, poured the butter over the top, and baked them at 350 for 1 hour, and when they were done drizzled them with honey.


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Day 289 photo. Delicious Indian-inspired Chicken

November 17. The last thing you bought.

The last thing I bought was a bag of groceries. This is what I made.

Delicious Indian-inspired Chicken

olive oil
2 medium onions, chopped
2 pieces of ginger, diced
3 cloves of garlic, diced
2 TBSP tomato paste
1-1/2 tsp ground cumin
1 TBSP garam masala
1 TBSP brown sugar
1/4 tsp red pepper flakes
1 tsp ground turmeric
1 tsp salt
1 pound boneless chicken thighs, cut into small chunks
1 bag 16oz frozen peas
3/4 cup plain yogurt

Heat the oil on medium heat and cook the onions until soft.

Add the garlic and ginger, cook for a few minutes.

Add the tomato paste and stir just until mixed in.

Add all the spices and stir well.

Add all the chicken and stir to blend. Cook until chicken is done.

While chicken is cooking, empty the bag of frozen peas into a colander and rinse under hot water for 1 minute. This should defrost them but not cook them.

When the chicken is done, add the peas. Stir and cook for a few minutes until peas are done.

Add the yogurt and stir. Let it bubble for about 5 minutes to really blend and turn into a creamy sauce, stirring occasionally.

Serve with rice and enjoy.

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Day 275 photo. breakfast.

November 3. Breakfast.

Egg Muffins

1 can of refrigerated biscuits. I used Pillsbury Grands Homestyle.  Or you can make your own dough if you know how, but it’s a fast meal to use pre-packaged

4 eggs

grated cheddar cheese

Scramble the eggs in a bowl. Add salt and pepper and a little bit of Mrs Dash.

Roll out each biscuit to a flat circle of dough. Use each dough piece to line a muffin tin. I used a large sized muffin tin that has 6 muffin-holes about 3.5″ diameter at the top.  Some of the dough should flow over the top.

Fill each hole about half full of grated cheese.

Pour the egg into each muffin.

Bake at 400 F for 25 minutes.

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Day 92 photo- Food

Tuna Sandwich served with Cheetos (Cheetos are one of my favorite things in the whole world).

This is a loose recipe, not measured.

  • One can tuna
  • mayonnaise
  • two triangles of Laughing Cow
  • big scoop of sweet relish
  • small squirt of yellow mustard
  • 1 shredded carrot
  • salt and pepper

Mash together the mayo and laughing cow until well blended. mix in all the other stuff and enjoy!

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Day 91 photo- Food

I’m not usually into chocolate cake, but this cake is the bomb. I’ve recently discovered buttermilk and love it in baked goods.  And, really,  anything with 2 sticks of butter is worth trying, don’t you agree?  Try it and let me know how you like it!

Chocolate Cake

  • 2 sticks butter
  • 1/3 cup cocoa powder
  • 2 cups flour
  • 2 cups sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup buttermilk
  • 1-1/2 tsp vanilla

In a saucepan combine butter, cocoa and 1 cup of water. Bring to a boil. Remove from heat.

In a bowl mix flour, sugar, baking soda, and salt.

In a separate small bowl mix the eggs, buttermilk, and vanilla.

Pour the egg mixture into the flour mixture.

Then add the cocoa mixture.

Mix well until blended.

Pour into two 8-inch round cake pans.

Bake at 375 for 25-30 minutes.