I had a lunch and learn on campus so I drove to hyde park for a speech (but mostly just an awesome conversation) with Marianne Bertrand. Prof Bertrand is a wage and labor economist and wrote a paper about the wage gap between male and female MBA graduates using Booth data. While the results are rather depressing, if you want to narrow the gap in wages don't have kids, the discussion was interesting and lively.
After the speech, I drove to my hair cut. I don't know about the rest of you, but I get very excited by getting my hair cut. I almost always do something different from the time before (this time I colored my hair and did some fun layers). I think of my hair as a fun accessory like shoes or purses (which is probably why I love changing it).
From my hair stylist I raced home, took care of the win-ster and then headed downtown for a Booth event. Bill and I both attended and it was sponsored by the alumni association. The cool thing was that because it was part-time full time and alum Bill and I both knew people there and we were both able to meet new people. The event was held at a sushi restaurant that Bill has wanted to try for a while.
So Friday was awesome.
But what does any of this have to do with kale? nothing... Kale is really really good for you and I am never sure what to do with it (other than add it to soup). I make a really yummy kale recipe on saturday and thought I would share. (it is in the bon appetit mag currently). The mag suggested using dried beans but i had neither the time or patience for that.
1 can of cannellini beans (the white ones)
about 4-5 health leaves of kale de-stemmed and chopped roughly
drain the the beans and rinse them.
then put them in a pot with enough water boil the kale.
put some seasoning into the pot along with some salt (i used italian season, 1 bay leaf, sage and some shallot salt)
put heat on med-low and bring to a simmer (this is where cooking the beans from scratch would give you more flavor)
once the beans are at a rapid simmer (almost boil), add kale and cover until they cook down.
Let kale cook at least 5-10 min or until the rest of your dinner is done
drain the water (you could use this for soup) and serve with a bit of lemon juice and cheese (parma is what i used).
enjoy!
3 comments:
I'm glad cutting your hair gets you so excited. That means it must turn out cute. You should post pictures. I always get nervous because I've had one too many bad haircuts.
I've always thought that the whole wage discrepancy thing was interesting and crazy. It drove me nuts about how men were given preference and almost catered to in the nursing profession. It probably is like that in a lot of professions. It just kind of made me sick.
I don't think I have your email, otherwise I would send this directly to you, but here is my absolute favorite kale recipe:
BOULDER BURRITOS
1 cup water
1/2 cup bulgar
1 large onion, chopped
4 garlic cloves, minced
2 Tbsp olive oil
6 cups chopped kale (cut out center stem)
1 15-oz can of pinto beans, drained and rinsed
2 Tbsp lemon juice
2 tsp cumin
8 10" flour tortillas
1 cup salsa
1 cup cheddar cheese, shredded
- Combine water and bulgar. Simmer 20 minutes or until tender
- Saute onion and garlic in olive oil in a large skillet until tender. Stir in kale and saute until wilted.
- Add beans, lemon juice and cumin, mix well.
- Cook just until heated through, stir.
- Spoon 1/8 of bean mixture onto each tortilla. Top with 2 Tbsp salsa and 2 Tbsp cheese; roll to enclose filling
- Arrange seamside down in 9x13" baking dish. Cover, cook and 350 degrees for 15 min until heated through or Microwave on Medium 3-4 minutes
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