PRs and Dinosaur Kale Chips

Stephen ran his long-anticipated 5K race this morning. The field was competitive. In fact, the top runners clocked in at under 14 minutes. Stephen had hoped to finish in just under 16 minutes.

Ada and I went to cheer him on. (I was going to run, but it didn't work out childcare-wise. Next time.)

When we saw him approach the finish line, we knew he'd be close to his goal. He ended up finishing in 16:07 -- not too shabby at all. His PR previously was 16:22, so he shaved off a good amount.

Congrats, Stephen!


We're laying low now. Stephen's top priority is eating. A lot. So, I made some amazing kale chips to snack on. The key to making kale chips better than ever? Use DINOSAUR kale. (We get ours from our CSA share, but I bet you can find it at most farmers markets.) It's a heartier variety that makes for thicker, less crumbly chips.

See?


The other key to making them great is seasonings. We've done it all. From soy sauce to nutritional yeast to curry and beyond. Today we tried some Old Bay.


To make these chips, preheat your oven to 375 degrees F. Then simply chop up enough dinosaur (or regular) kale to fill a rimmed baking sheet, drizzle with olive oil, and dump on a tablespoon (or more) of Old Bay seasoning. Mix with hands to coat evenly.

Bake for 5 minutes. Then stir and bake for 5 minutes more. Chips are done when they are crisp, but not charred.

Like this . . .


Hope you're enjoying a nice, lazy Sunday afternoon.

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