Krazy about Kale!

I had a quite the lovely weekend. I spent most of it wearing yoga pants and a sweatshirt, curled up on the couch, catching up on all of my favorite TV shows; this of course was only after cleaning and reorganizing the house in preparation for holiday visitors. While lounging, I came across a recipe for a green beans and kale dish by @GDeLaurentiis that I just had to try.

Surprisingly, when I mentioned the recipe to my mother-in-law, she ran to the refrigerator and pulled out a bunch of kale. They recently signed up for Farm Fresh to You, a great program that delivers local, organic fruits and veggies straight to your door, and had received kale in their most recent shipment. Lucky for me, they hadn't used it yet because they didn’t know what to do with it; lucky for them, I knew just what to do. 

Summertime Pasta Salad

Mark Twain once wrote, "The coldest winter I ever spent was a summer in San Francisco." He’s right: after living in San Francisco for five years, I'm not so accustomed to warm weather. But it hasn't always been this way. I grew up in a small town northeast of San Diego, where in the summer, anything below 100 degrees was considered cool. 

As much as I love San Francisco (and I do love San Francisco), summers in the city always make me miss my hometown. Whatever happened to pool parties and swimsuits and lemonade?

Well, miss it no more. In fifteen days, I’m packing up and leaving town. Destination: Napa. Right now, Napa is a beautiful 78 degrees with an anticipated high of 88 degrees. Ahh, warmth is in my near future, which makes me one happy girl!

So, in preparation for the heat, I decided to make a cool summertime pasta salad. I adapted it from a recipe created by my friend Jen, but as you’ll see you can easily swap ingredients to fit your pasta salad preference!

So here's the thing.

I ate a box of Girl Scout cookies by myself the other night. That’s right, a whole box. By myself.