Quoting Michael Loo to Jim Weller <=-

Hap Newsom used to sneak around supermarkets
turning the boxes of pineapple upside-down cake mix
upside down

I know someone else who did that but she was only 7 at the time.

Last I saw Hap doing that he was about 65.

Going on second seven! [g]

Andrea had [...] one of those hanging aeroponic growing tower things

I find aeroponics peculiar. So instead of growing
the plants in a medium like soil or a soil-like
medium, you have to keep spritzing the exposed
roots with fertilizer and water?

A pump in the water reservoir does the spritzing for you. It feeds
nutrient and oxygen rich water through tubes to little mister
nozzles. The mist forms water droplets that drip back down into
the reservoir. It sounds weird but it works. I have been benefiting
from her fresh herb harvest these past two weeks.

I'm not a kale person

I am OK with the stuff but hate the superfood hype and hyper
price markup as a result. I generally like all the brassicas.

if harvested young, can be okay.

That seems to be the key. Andrea's tiny dino kale was so much
better the giant supermarket produce.

My sister loved the stuff ...
she would chiffonade the leaves and give them a quick
stir-fry over intense heat: this brought out maximum
sweetness and flavor while minimizing bitterness.

That sounds good. I'll be trying that next time.

I just discovered I had a similar recipe already on file:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crispy Stir Fried Kale - Couve
Categories: Side dish, Latin amer, Vegetables
Yield: 6 Servings

450 g Curl kale, Savoy cabbage or
-mixed spring greens
2 tb Sunflower oil
Sea salt
Black pepper; ground fresh

This bright green vegetable is an essential accompaniment to
Feijoada Completa, the national dish of Brazil. Quick cooking to
keep its bright colour is important, as is the way it is finely
shredded to retain a chewy texture.

Cut out the hard stalks of the kale. Lay the flat leaves on top of
each other & roll into a tight wad. Using a broad-bladed knife, cut
across the roll into shreds no more than 5mm wide.

Heat the oil in a large fry pan or, better still, a wok & stir fry the
shredded leaves rapidly till tender but still chewy. They should keep
their bright green colour. Season to taste & serve.

From: Street Cafe Brazil by: Michael Bateman
Scanned by: Levin JCJD Symons, June 2008

(Couve is the Portuguese word for kale. - JW)

MMMMM







Cheers

Jim


... Modern life is oppressive and liquor is the only relief. - Hemingway

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)