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Kale chips

Kale chips

They would have been better if I’d used fresher, larger kale, so I’m going to try again.

Recipe:
Wash/dry (spinning in a salad spinner should work) kale and remove any large stems. If you’re not using pre-chopped kale, be sure to tear it into smaller, chip-sized pieces.

Place on a large baking sheet, spaced out enough so that the pieces aren’t laying on top of each other.

Drizzle with olive oil and a seasoning of your choice (I did a third in sea salt, a third in garlic salt and a third in lemon pepper. The sea salt was STRONG but seemed to take the best).

Bake in a 350-degree oven for 10-15 minutes (mine took about 12 minutes) until crisp.

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Allergic to soy sauce but not soy. Awesome.

I’ve never been able to stomach any kind of food cooked with soy sauce. In fact, for as long as I can remember I haven’t been able to eat Chinese, Japanese or Thai food without getting sick to my stomach (I’ll leave it at that) soon after.

I’ve mentioned it to two doctors in the past, one a gastroenterologist and one a general practitioner, and they both agreed that I have most likely have an allergy—or at least a sensitivity—to MSG, a preservative used in most Asian cuisines (both for preserving and flavoring).

So I’ve spent the last 10 years or so avoiding Asian foods, which really isn’t that big of a deal because I’m not that big of a fan of it, anyway. However, recently Ian and I have been making stir fries with all of the vegetables we’re getting from our CSA, mainly because it’s quick and easy and, honestly, what else are we going to do with all of that cabbage?

We’ve used two different soy sauces now, each using different preservatives (sodium benzoate in one and I can’t recall the other), and I’ve still had the same reaction. The fact that I eat some sort of soy product on an almost daily basis makes me confident it’s not the soy that I’m allergic to—it is, in fact, the preservative as the doctors had suspected years ago. But not just MSG.

I really like stir fries, but I guess I’m going to have to find some other way of seasoning them without using soy sauce.

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Toot’s South: Finally Open!

Tonight on the home stretch of our laborious daily commute back from Nashville, Ian and I drove past the building where Toot’s South has been readying itself to become my new favorite hell-yeah-I-can-walk-there-and-back hangout, or so I like to believe. Anyway, every night Ian and I drive by it, and every night we shake our fists toward the brick and mortar and mutter “FASTER! BUILD FASTER, TOOT’S!!”

Ladies and gentlemen, I’d like to be one of the first to inform you that Toot’s South is, indeed, open for business.

Now, you can’t live in Murfreesboro and not like Toot’s. It’s just not possible. I am not even that big of a fan of their food (sorry, guys, but you kind of leave us vegetarians out to dry), but the atmosphere, cost and beer specials are what get me. And now it can get me about a block away.

I also want to point out that Toot’s Murfreesboro and Toot’s Smyrna have an excellent social media person behind the wheel. I’m guessing it’s the same person, as the online voice is nearly identical, but whoever is doing it is good. And not good in an “I read a Chris Brogan book last week,” but good in a “We want to get our customers excited about eating at Toot’s so we’re going to have fun and be playful but not in a calculated, smarmy way that creeps people out” kind of way.

So take note, corporate social media dudes: Toot’s is tearing your ass up. They not only follow people on Twitter, they actually respond to their tweets. And they retweet people. They pay attention to what’s going on in the community. And they have fun with their Facebook page. It’s not just regurgitated content (easier for them, admittedly, as they don’t have a blog on their corporate website to regurgitate anyway); it’s original, engaging content with trivia and lunch specials and—gasp—conversation!

And you might think Twitter and Facebook are lame or unimportant—but you’re wrong. Because their customers are on there. And I’ve lived in Murfreesboro for nearly 13 years, so of course I’m going to go to Toot’s. But now that there’s one a block from my house? And I can communicate with them on Twitter and Facebook?

My ass is gonna be there allll the time. And so will my beer- and chicken-finger-basket-loving husband. And our friends down the block. And whoever I can get to come party with me for my birthday.

Next up, though, Toot’s… we’ve gotta talk about getting a veggie burger on that menu. I love y’all, but I can’t eat grilled cheese three days a week.

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April 14 | Steak night

April 14 | Steak night

Ian grilled himself a steak last night (I had fresh mushrooms marinated in balsamic vinegar) and BK and Evil Twin had to get in on the action.

BK has never been much for beef, but Evil Twin will kill you where you stand unless you hand it over.

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March 20 | Dinner

March 20 | Dinner

Saturday night Ian and I grilled out, one of the first of many seriously tasty grilled dinners to come this season. I love grilled vegetables, and these balsamic vinegar-marinated mushrooms are probably my favorite grilled food of all time. Yes, even more than a steak back when I ate meat.

In addition to the mushrooms I had marinated green peppers, and Ian grilled himself a steak. We also had sweet corn, mixed vegetables (snap peas, broccoli, carrots and water chestnuts) and garlic wheat bread that Ian made.

Eating vegetarian keeps getting easier, but now that it’s getting warm enough to grill it’s going to get more fun.

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March 5 | Hot Diggity Dog

March 5 | Hot Diggity Dog

This morning at work we spotted (from our 7th floor windows) the Oscar Mayer Weinermobile was in the Dairy Queen parking lot across from our office building, so naturally six of us took off after it. Unfortunately by the time we got all the way downstairs and across the street it had departed and was turning onto 440 East.

But it wasn’t all bad—the sighting inspired the group to head to Hot Diggity Dog, a hotdog place in Nashville that most of us had never been to before. I was especially happy because they offered not only a veggie burger but a veggie dog—something I’d never seen on a menu before. I tried it and I wouldn’t say it was the best fake meat I’ve had (Morningstar Farms chik’n nuggets are my favorite so far), but with the toppings (relish, mustard and celery salt) it was good enough.

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Feb. 16 | Fat Tuesday

Feb. 16 | Fat Tuesday

My office is always up for cake, and King Cake for Fat Tuesday is no exception. For the last few years (or maybe more, I’m not sure), the cake has come from Larrivieres in Gallatin and is really, really good.

I have yet to get the baby!

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Feb. 15 | Cheese

Feb. 15 | Cheese

I am not from Wisconsin but I love cheese more than anyone I know. This is just regular ole parmesan, grated for parmesan popcorn and shaved for a Caesar salad.

A couple of years ago I discovered Corrieri’s Formaggeria in 12 South, and I developed a really bad $20-$30/week gourmet cheese addiction. I have since kicked that habit, but after tasting the best blue cheese ever at The Mad Platter this weekend I think I might fall back off the wagon.

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Feb. 14 | Dinosaur head

Feb. 14 | Dinosaur head

After Ian and I got back from Nashville, we ate lunch at McAlister’s and hung around in Hasting’s for a while. But before we headed back to the house, I had to make a stop at Julia’s Bakery today to grab some cookies. I always go in there under the guise of wanting these fantastic thumbprint cookies, but really I just want to see what different animal or other kid-friendly shaped cookies they’ve made for the day. I couldn’t resist getting a couple of these dinosaur ones today.

I love the brontosaurus.

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Feb. 12: Ready for the weekend

Feb. 12: Ready for the weekend

Ian and I stopped by the liquor/beer store on the way home from work to pick up a few things.

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