Monthly Archives: July 2013

Kale and artichoke dip

For the past couple weeks, the farmer’s market has been offering enormous bunches of kale for $2.50. Once all our go-to kale recipes were exhausted, there was still more kale. So, we found this recipe for kale and artichoke dip. We looked at a few other recipes too, and ended up making some tweaks, thus:

Kale and artichoke dip


2 cups fresh kale, de-spined and finely chopped
1/2 cup artichoke hearts (we used marinated, from a jar, but frozen would work fine), chopped
1/2 large yellow onion, finely chopped
1 clove garlic (more if you like), diced
3/4 cup shredded Monterey Jack cheese, plus a bit extra (or another kind of cheese)
3/4 cup milk
6 oz. Neufchatel (or regular cream cheese)
1 tsp. lemon juice
sprinkle of cayenne pepper
salt and pepper to taste
olive oil

Preheat oven to 450 F. In a pan, saute the onion in the olive oil. Once the onion has softened, add the garlic, then the kale, and continue sauteing on medium heat until kale is bright green – just a couple minutes on medium-low heat. Salt and pepper lightly.

In a bowl, combine the milk, shredded cheese, Neufchatel, lemon juice, and cayenne. Stir in the artichoke hearts, then the onion and kale mixture. Spoon the  mixture into an 8″x8″ or similar size baking dish. Sprinkle or grate some additional cheese over top (a hard cheese like Parmesan, pecorino-romano, or asiago is good, or just more of the Monterey Jack).

Bake for 20-25 minutes, until it’s bubbling and beginning to brown. Let cool at least 5 minutes, then serve with pita chips.

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Instructions for a Heat Wave

While I eagerly await Maggie O’Farrell’s new novel, I’ll borrow its title for this post. Last Sunday, the hellish heat wave finally broke, to universal relief. When we weren’t at work (air conditioning!) or sitting very still in front of the fan in the living room, we experimented with food and drink that didn’t require us to turn on the oven or stove. (Though one day – perhaps he will plead temporary insanity – Ben baked scones. And they were delicious. Next time we might replace half the AP flour with whole wheat, though. But still, who can bear to turn the oven on when it’s already 95 out?)

A week of 90-plus weather is a great time to try making cold brew coffee. I first heard about this method of making coffee from Cory Doctorow (in his novel, Homeland), but for specific instructions, we turned (as we so often do) to Deb at Smitten Kitchen (who, in turn, got the recipe from The New York Times).

To make the coffee concentrate, mix 1/3 cup ground coffee with 1 1/2 cups of water. Mix and let sit in the fridge overnight. When you want coffee, use equal parts of this “coffee concentrate” and water, over ice, with milk or cream if desired. (I made mine in a mason jar, with 4 oz. coffee, 4 oz. water, and a splash of cream. The ice cubes make a nice sound in the jar, and the lid doesn’t leak, so it’s portable!)

We also used our Kitchen Aid ice cream maker attachment for the first time, first to make peach ice cream and then to make mint oreo ice cream. For the latter we used the America’s Test Kitchen recipe for vanilla ice cream, then added 1 tsp peppermint extract and 8 crushed oreos. Results: divine. (How do I love thee, ATK? Let me count the ways…)

That, my friends, is how to survive a heat wave. (Although I would be delighted to enjoy cold coffee and ice cream (and watermelon!) in nice, temperate 70s or 80s weather. That’s enough of this 90+ degrees business.)


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Sudo Anniversary

One year ago today (Bastille Day!), we brought Sudo into our house and our lives.


Also, onto our couch.


She has kind of a love affair with the couch. I think she likes us, too, but I’m 100% sure she loves the couch.


To many more happy, snuggle-filled years.

For those who live in New England and are considering adopting a greyhound, I’d be happy to answer any questions. If you’re looking to adopt,  Greyhound Friends and Greyhound Options are both excellent organizations. 




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