• mixed mushrooms, sliced
  • kale, chopped with the stems removed
  • an egg
  • garlic
  • olive oil
  • salt and pepper

In a small roasting pan, toss the mushrooms with some olive oil, salt, pepper, and one crushed garlic clove. Roast them at 450- degrees for 20 minutes or until they are to your liking.

Saute the kale in olive oil with a chopped garlic clove until it’s bright green but not soggy.

Fry the egg. Assemble all the ingredients and eat, preferably with hot sauce.


I have been having cooking problems lately. Everything I have tried to make for this blog ends up being kind of gross so it’s been a while since my last post. Yesterday I went to the grocery store determined to start a new leaf and make some salads, pun intended. I bought all kinds stuff. But the weather isn’t cooperating with my plan. It’s awful out, gray skies, drizzle, and a possibility of snow tomorrow, so I didn’t want a salad for lunch today.

Instead I made this little hash of tasty things. I think it almost qualifies as a salad. Most importantly it’s delicious and warm.

I have been realizing that I will never ever get used to east coast weather. I moved here almost 15 years ago and I still complain at every turn- I can’t stand it too hot or too cold and most importantly I can’t handle when it stays hot or cold for very long. I guess it’s a hazard that comes with growing up in Berkeley, along with an affinity for carob.