We are officially in the high-speed wedding countdown. Nineteen days to go.
Thankfully, I am super calm and have been this whole time. I am detailed, but not stressing the details. It’s all happening as it should and honestly, I am just nervous-cited about the whole thing. I am grateful to be calm.
I am grateful for our very dear friends. Over the weekend we had a party in our honor, a sort of engagement – shower celebration for both Jason and I, and all of our friends and family. My friend (and maid-man of honor) Johnny completely outdid himself, hosting a fun day with so much amazing food. I will have to share those photos in a separate post – everything was so very good.
So many friends and family were there to celebrate with us, which is just my favorite thing. I brought my karaoke machine, which is always a great time.
We are blessed with many good friends, and we cannot wait to celebrate with more in a few weeks. My heart is happy.
I was never really a bacon fan, but one thing I used to love was a crisp cool salad with that warm smoky dressing. The one that uses bacon.
This is my version of that salad, using smoky paprika and liquid smoke. The brand I have is both vegan and gluten free, and it brings a great flavor to this salad. Add some perfectly ripe creamy avocado cubes, a pop of sweet from the dried cherries, and the hearty mushrooms – you have one tasty salad.
Kale Salad with Warm “Bacon” Dressing
YIELD: serves two
dairy, egg, and gluten free, vegan
1 bunch kale, stems/ribs removed
3 tablespoons coconut oil
1 teaspoon tamari (gluten free soy sauce)
1 teaspoon liquid smoke
1/4 teaspoon smoked paprika
1 garlic clove, minced
5 shiitake mushrooms, sliced
1/2 avocado, peeled, pitted and cubed
handful dried cherries
To chiffonade the kale: wash thoroughly and pat dry. Remove tough ribs from each leaf, stack several leaves together and roll tightly. Using a sharp knife, carefully slice rolled kale into thin strips. Repeat with entire bunch of kale. Add kale chiffonade to a large salad bowl.
In saucepan over medium heat, melt coconut oil. Stir in tamari, liquid smoke, paprika and garlic clove. Add sliced mushrooms, saute in oil until just softened. Remove from heat. Pour warm ‘bacon’ dressing over kale, toss to coat. Top with avocado and cherries.
Seriously great flavors. I could eat this for breakfast right now.