While my kale was in great shape even after I bagged it for a week, I cooked it instead of serving it fresh and raw. I sauteed it with onions and stirred in the beans. Since I'd never cooked it before, Paul thought it might not have been cooked completely. But it didn't hurt the flavor. We ate on leftovers a couple more days.
School starts next week! That means that we are spending this week doing whatever we need to do to be prepared. It also means Paul gets lunch every day because of meetings. Which means I'm grateful for the extra padding in our food budget.
Paul has a formal this week that I've been invited to. But I have no child care. I've decided to invite another mom in the same predicament to the mall for dinner and indoor playtime.
My husband saw a sign out and stopped for fresh, local, organic produce on Friday. He brought home some beautiful okra, two large Florida avocados, and summer squash. I finally drove passed Downtown Orlando to a favored vegetable market and purchased some exciting vegetables. Full story tomorrow.
About a year ago, I posted a story about the fabulous selection of fun prepared foods on the hot and cold bars at the Whole Foods Columbus Circle. Well, Paul and I went back there because we needed some fast, good food. We ran out of time for a great sit-down lunch because we had been too busy being tourists and needed to get to the airport.
We dined out in Nashville at The Wild Cow, a vegetarian restaurant that came well recommended. Crazy name aside, this restaurant has a pretty good menu and a decent steady flow of patrons. We had quite a hard time choosing items from the two page menu. There's also a great kid's menu that I kind of wanted to order off of myself.