I got an email from my sister yesterday, letting me know that one of my earliest culinary creations had been picked up by the NY Times.
It was the peanut butter & pickle sandwich that my friend Brian and I invented when we were in, probably, first or second grade–with one big difference: whereas the NY Times recipe calls for bread & butter pickles, I would absolutely never use anything but a dill pickle on my PB&P.
Then, in this morning’s Pittsburgh Post-Gazette, there was a recipe for chili with kale. The first time I put kale in my chili I was still in culinary school, overwhelmed by the sheer abundance of kale that we were getting from our CSA. I figured, if kale is a braising green, why not braise it in chili? The result was so good that the first question Aurora asked me the last time I told her I was planning on making a pot of chili was, “do we have kale?” I’d say, follow the recipe from the P-G if you like, but better yet, just add kale into the pot for the last 30 minutes of cooking time on your favorite chili recipe and see how much you enjoy the results!