New Variations

I aim for the least amount of fussing when I bake and cook! Maybe I am also impulsive in the kitchen! For example, last night I cooked two bunches of fresh kale by rinsing, chopping, and tossing them into my large pressure cooker with the steamer tray and a quart of water. I added a few generous dollops of Job Lot extra virgin olive oil and then I threw in a head of garlic whole, unpeeled! I sliced some leftover lemon and threw it in skin, seeds, and all.

After 5 minutes of the pressure regulator rocking, it was cooked. The lemon had spread its flavor throughout. I squeezed the garlic out of the paper skins and stirred the garlic mush into the greens. It was exceptionally delicious, especially with a sprinkle of salt. I saved the liquid for soup!

This has been the summer of coleslaw! I love cabbage! It's cheap and plentiful and delicious to eat, raw or cooked. Last night I made my regular coleslaw but I spiced it up. I added horseradish, chopped roasted red peppers from Job Lot, sliced pepperoncini (also from Job Lot), pimentoed green olives, raisins, and carrots to the mix. It was fabulous!