Apr 20, 2009
Winning the Life Lottery
I won the life lottery. Why? Because my husband is wonderful, and because he loves to cook. He’s been busting out his culinary moves lately and he’s made me some scrumptious meals.
The other night when the culinary bug struck, Eric whipped up a salad made with fresh kale and grapefruit sections which was mouth-watering, and just as good the next day. But the real event was the main course: pasta shells with grilled mushrooms, bacon, green onions and crème fraîche. Oh my goodness. It was pure heaven.
Then he made chocolate mousse from scratch for dessert, which I sadly don’t have any pictures of. I love having a cook husband!
So do you have to cook the kale? Or does it work raw? And what is in the dressing? ENQUIRING MINDS WANT TO EAT.
Also, my mom sections a pink grapefruit and slices up an avocado and mixes them with ranch (cucumber ranch is best) and it is so much more wonderful to eat than you would ever imagine possible.
You don’t have to cook it, for this recipe. I thought it would be really raw-tasting, but it was really good.
Also, that sounds amazing. Our friend Krister makes this thing: it’s a tortilla with an entire chopped avocado inside and then doused liberally with Tapatio hot sauce. They call it a “clogger,” for exactly the reason you think.
I found the recipe on chow.com here. The kale is definitely a very firm green and not for everyone. Its important to let it sit in the fridge for a bit to soak up the dressing.