We are just settling down for some rest after Angie's first full week of school and the new bus schedule. I drove my kid to and from school for six years, so pardon me if I raise the roof every morning when it's time for her to walk to the bus stop. Plus she feels all grown so I'm calling it a win-win.
One ritual in our day that never changes is dinner. While Angie does her homework, I get started on the cooking. Zak is either just getting home from work or waking up from his daily cat nap. The tv is shut off and I light a candle while Z & A set the table.
We sit, we eat, we converse, totally present with one another. This is my absolute favorite time of the day.
At the beginning of the week, there was a chill in the air and I craved comfort food - something autumn-y.
I had picked up a few sweet potatoes at the market on the weekend along with some kale for my morning smoothies. These two ingredients work together magically and make a great side dish or layering component for most meals. Here's my recipe:
Sweet Potatoes & Kale
4 Sweet Potatoes (or yams) peeled and chopped to bite sized pieces.
Kale leaves (as many as you want, I used 5) Stems removed and finely chopped.
1 onion (any kind will work) Chop it up!
Olive oil, Salt, Pepper
Bonus add ins or leave outs: chopped ginger, chopped garlic, golden raisins.
*Heat oven to 350 degrees. Put first 3 ingredients into a mixing bowl. Season to taste with salt & pepper. Mix while drizzling with olive oil (just enough to coat evenly). Pour into a baking dish and cover with foil. Bake for 1 hour - then remove foil and bake for 15 minutes to brown (just a bit). Makes enough for a family of 5 or a family of 2 with leftovers :)
before & after