With the exception of the cookies, I’d like to believe I’m still on track with my eat well throughout the holidays game plan.
But who’s kidding who, this shit isn’t easy.
It’s fucking hard as hell.
Especially at work, where people are bringing in all sorts of yummy stuff.
I literally have to have a pep talk with myself when I walk by certain areas like, “Dana, don’t do it. You wanna go on that trip in a few weeks right? Do not. Fucking. Do it.”
I plan on jetting to Cartagena for a few days before New Years for a little me-time.
All depends on if those plane tickets drop.
What the fuck is going on with the airlines?
Gas is below $3/gallon people!
How about you get with the program…and start dropping those air fares.
I swear to fucking…
This is why every few months or so, someone just spazzes out on a plane.
They’re calm and cool when they board.
They say Good Morning, put their luggage above, smile to whoever the fuck is sitting next to them…
But then the cost of how much it took to sit in one of those narrow asssed seats starts to sink in.
And after the 11th “Sir? Sir? Sir, could you lean your seat up?”, the guy just fucking erupts.
And then what happens?
They bring the plane down, slap some bullshit charge on the guy while he’s weeping in his armpit, you miss your connecting flight so now you’re pissed.
And the shit starts all over again.
The circle of fucking life.
And it never had to happen.
So anyway, I’m lying to myself that I can do this quick getaway and for what it’s worth, it’s working.
Kale Salad with Roasted Corn & Apples
What I Used
4 cups Fresh Kale Leaves. 3-4 Ears of Corn. 1 cup Diced Red Apple.¼ cup Water. Olive Oil. Salt. Pepper.
What I Did
Turn on the broiler/grill to med.
Line a baking tray with tinfoil and place the shucked ears of corn on it.
Generously drizzle olive oil over the corn.
Sprinkle with salt & pepper.
Place in broiler/on grill to roast for 10 mins or until side closest to flame is lightly charred.
Rotate corn and repeat on other side.
Remove from heat and set aside to cool.
Meanwhile. heat 2 tbsp olive oil in a large pan.
Add the kale leaves.
Cook over med-high flame, tossing often, until the leaves wilt and turn bright green.
Add ¼ cup water.
Cover and let cook for 10 mins or until the water has evaporated.
When the corn is cool to touch, shave the kernels off the cob.
Then in a large bowl, add the kale, corn & diced apple.
Drizzle lightly with olive oil.
Sprinkle with salt & pepper and maybe a few shakes of crushed red pepper if you’re into that.
Serve in bowl.
Nom nom nom.