How are we feeling about the holidays friends? Thanksgiving is over and it is full steam ahead towards Christmas. Like it or not, that train is moving and it’s moving fast, so I guess it’s time for us all to jump on!
I’ve talked to people that have all of their shopping done already. Some of them even have their gifts wrapped!
I am not one of those people.
We got our first holiday card in the mail yesterday.
I was tickled that I even got my cards ordered. Getting them addressed and in the mail is a whole other story. If I were you, I wouldn’t wait by your mailbox in anticipation of receiving it.
I’m seeing pictures on Facebook of beautifully decorated Christmas trees, holiday mantles, and outdoor lights.
We are getting ready to replace the flooring in most of our first floor, so I am using the anticipated dirt and dust as an excuse to keep all of our decorations in the crawl space.
Elves on the Shelf have already made appearances in many homes and are getting up to their usual holiday hijinx.
Our elf, Rosie, has shown up after the incessant questioning by my kids of when she would come and has unceremoniously plopped herself in the usual boring and uncreative spots.
Summer Blueberry Kale Salad has so much good-for-you stuff going on. We’ve got the kale, obviously; blueberries, which we know are packed with antioxidants; plus some healthy nuts and seeds, shredded carrots, and for sweetness a few dried cranberries. Everything is tossed together with an easy peasy honey balsamic vinaigrette.
Some people fear raw kale because on the stalk, it’s tough and you may not know what to do with it. But really, making a raw kale salad is no more difficult than any other kind of green salad, except for this one thing: add the dressing to the greens alone first and mix it well. When I say “mix well” I mean it, no gentle tossing. This isn’t baby spinach or field greens. Your hands are your best utensils so wash up and use them to “massage” the dressing into the greens. The idea here is that by “massaging” the kale with the dressing, the you are breaking down the kale just enough that it becomes tender and delicious. You know you’re doing the right thing when you see the kale turn from a dull, dark green to a bright, shiny green.