Beer nuts with bacon and cranberries.
So many Belgian beers.
A surprise soft pretzel with 3 different mustards and a slab of cheese
A surprise bibimbap.
A surprise evening out.
A perfect midweek Blue Bird.
Lingering runs with blue skies and no ice to slip on.
Puppies in the elevator.
Puppies in the office.
(I took the dogs to work today).
The best damn sesame sauce I’ve ever damn had.
With quite possibly the worst damn kale.
SESAME NOODLES WITH KALE & MUSHROOMS
Sesame sauce adapted from Molly Yeh
Makes 2-4 servings
Takes 20 minutes
2 tablespoons peanut oil
1/2 pound baby bella or crimini mushrooms, sliced
1 bunch kale, stems removed, chopped
Kosher salt and freshly ground black pepper to taste
8 ounces of your favorite Asian noodle (I used Udon but would have used Soba if I had any)
3 garlic cloves, minced
3 tablespoons soy sauce
3 tablespoons honey
3 tablespoons tahini
2 teaspoons sesame oil
1 (or 7) pinches of red pepper flakes
Heat peanut oil in very large skillet (or wok if you have one) over medium high heat. Add mushrooms, stirring often, for 5 minutes until tender. Add kale and continue cooking (and stirring) until wilted. Salt and pepper to taste.
Bring a large pot of salted water to a boil. When boiling, add noodles and cook according to packaged directions. Drain and rinse with cold water.
Meanwhile, prepare the sauce by combining all sauce ingredients in a mason jar and shaking vigorously (you could also mix it in a bowl but I like this method because then you can make a double, triple, whatever batch and easily save the leftovers without dirtying a dish).
Combine kale, mushrooms, cooked noodles and sesame sauce in a large bowl. Eat warm or cold.