Friday, September 14, 2012
Sunday, September 09, 2012
- A lot of tomatoes! - Washed and ready to cut.
- Olive oil - enough to coat all of the sliced tomatoes
- Garlic - 2 - 3 cloves finely chopped (more or less depending on how much you like garlic)
- Basil (and/or other Italian herbs) - dried would be okay but fresh-sliced leaves are better; use enough to get a good flavor over all of your sliced tomatoes
- Balsamic vinegar
- Preheat oven to a low temperature: around 200 degrees.
- Slice the tomatoes somewhat thinly, less than a 1/2 inch thick.
- Toss the sliced tomatoes into a big bowl with the garlic, olive oil, and herbs.
- Place the tomatoes in a shallow pan in one layer - you could use a cookie sheet if you line it with foil and turn up the edges so that the juices don't drip over the edge.
- Sprinkle with the balsamic vinegar.
- Bake in the low-temp oven for at least 5 hours; until they are dried out but not burned. Some recipes out there suggest 8-10 hours! Just be sure to keep an eye on them.
- You can store them in mason jars with a little more olive oil. I don't know how long you can store them--but if you keep then in the fridge, I'm sure they'll last a long time.
Tuesday, September 04, 2012
- Heat up the griddle. I think I set the heat to about 350 degrees.
- Wash the kale and remove any hard stems. Keep the pieces of kale as large as possible.
- Coat the kale with olive oil. For this, I have a special Pampered Chef device: a Kitchen Spritzer. I also put a little olive oil on the griddle to keep the kale from sticking.
- Lightly salt the kale--I use sea salt.
- Place kale on the griddle in one layer. Overcrowding will steam the kale rather than crisp it.
- Keep an eye on the kale. When they start to dry and change color, turn them over. After I turn them all over, I usually turn off the griddle. This way I don't accidentally overcook the chips (aka burn them!).
After they are good and crispy, you should be able to pick up a piece and it should maintain it's shape. Put on a plate to serve. Serve immediately--I can't imagine that they would store very well.
Sometimes I use this recipe to create a kale chip bed for serving steak or chicken.
Thursday, September 08, 2011
The rubble is still there and it hasn't been touched. It may seem less unattractive at this time because so many weeds have grown around the long bands of rubble that you don't see much of actual chunks of cement and debris.
So, after over a year, there is no word as to what the rubble is for. Your guess is as good as mine.
Wednesday, September 15, 2010
Tuesday, September 14, 2010
Many times in movies or stories one hears about the search for treasure. In the mega-movie Avatar, humans were willing to destroy an entire culture for the search of Unobtainiam. In Akira Kurosawa's movie, The Hidden Fortress, the characters are searching for gold hidden inside sticks.
I propose that there may be some kind treasure hidden somewhere in the rubble of whatever building the debris came from. What is the legend behind this search? What do they hope to find?
I guess I could dig deep into this story and get to the bottom of the rubble, but the mystery is far more fun.
Wednesday, September 08, 2010
Just in case those who are following the intriguing mystery of what my neighbors are doing with all the rubble in their yard, I thought I'd make a rough drawing. As you can see, relative to the house and the car, the piles are rather large. No, the car is not ON the pile, it's parked between the two piles lining the driveway.
The mystery continues. So far, no new rubble has been added to the piles, nor have the existing piles been moved.
More details whenever they become available.