Posted by acrollet

We recently joined a CSA, and although we haven't received our first share yet, we've already been trying to integrate more fruits and vegetables in our diet. Two nights ago, we had a delicious salad with romaine, kale and grilled chicken, peppers and onions. We loved it, but the kale was a bit... tough. We had some kale in a salad at a friend's house that must have been a different variety, because it was much better raw. Anyway, I was making dinner tonight, and tried to figure out a way to make kale a less robust part of the meal. Here's what I came up with:


  • one bunch kale (4-5 large leaves or so)
  • one (14oz) can white northern beans
  • 2 cups chicken broth
  • 2 cups water
  • 1/2 red onion
  • 1 large clove garlic
  • 4-5 medium sized tomatoes
  • olive oil
  • balsamic vinegar
  • spices


Chevre chop salad

15 May 2009
Posted by acrollet

I made this the other night from what looked good and was on sale at the store, and it turned out pretty well - so, I thought I would share what I came up with.

1 head Romaine lettuce
1 good sized tomato
2-3 oz. Chevre (goat cheese)
3-4 pieces bacon
1 small avocado
mustard powder
garlic powder
cayenne pepper
italian seasoning
olive oil
balsamic vinegar


06 Apr 2009
Posted by acrollet

I appreciate good tools wherever I find them - whether they be software, rhetorical, or physical. We ran across a Perfex pepper mill at Sur La Table several weeks ago, and instantly fell in love. Compact and dense, with a little door to load peppercorns without any dissasembly - perfect! Only one problem - good luck finding one for less than seventy bucks... Cheap as I am, this was a problem.

After a little sleuthing on ebay, I found a mill in somewhat less than perfect condition, but at just over twenty bucks shipped, I had to pull the trigger. I haven't regretted it for a second, because it is not the most beautiful specimen, but after a little bit of TLC, it is great at its job.

as it came.

the logo - this company has been making these to the same design for over 50 years. (according to the infallible interweb)

Posted by acrollet

Whipped this up the other night, and we enjoyed it, so I thought I'd share. Convergence nearly gaurantees that a similar or identical recipe exists elsewhere, but I believe that I still get to call this a original, since I'm ignorant of any prior art... All measurements are approximate, modify to suit.

3/4 c. dry white wine (I used Cabernet Sauvignon)
1/2 c. good Parmesan cheese, grated (feel free to subsitute Gruyere, Emmenthaler, or a blend)
1/4 t. salt
1/3 c. half & half (or milk)
1 T. flour