I just got back from a week-long work conference. I firmly believe that they use food to induce people to sit through hours of talking in one setting.
Breakfast, talk, snack, talk, lunch, talk, snack, talk, dinner. Retire. Repeat.
This week was a little better because the setting was a beautiful farm in Pauma Valley about an hour outside San Diego. We saw purple mountains at sunset and were accompanied the entire time by two inseparable roosters who loved picking through our compost bucket. I named them Bert and Ernie.
The organizer is a vegan so there were great food options. A lot came directly from the farm, fresh as fresh can be. I still grazed the whole time and drank way too much coffee. So coming home, by body thinks it still needs to be eating every hour of the day.
Sitting on the couch wanting to munch, I thought I'd try my hand at the oh-so-popular kale chips. You can buy them in the store already made, but it couldn't be easier to do it at home and is much more economical (we can even say cheap).
1 bunch kale
drizzle of olive oil, about 2 tsp
sea salt to taste
Remove the hard ribbons from the kale and divide the leaves into 1 1/2 inch sections. The kale will shrink while cooking so make them a little bigger than bite size.
Lay the kale on a pan and drizzle with oil. Toss to coat and sprinkle with salt.
Bake for 20 minutes on 275 degrees F. Turn halfway through baking.