Any day that includes a bubbling cauldron of cheese fondue cannot be bad.
Especially when that fondue is sized for 10 but split only betwixt yourself + someone you like enough not to mind when he double dips, comes with an enormous loaf of crusty sourdough bread, and is prepared by a restaurant that looks like an adorable Swiss chalet. Yep, this day was perfect.
Ben and I outside of New Glarus Brewing Company on a glorious fall day
On Sunday, Ben and I took a little road trip toNew Glarus, the “Little Switzerland” of the United States—or at least of south-central Wisconsin. The day was so gorgeous and idyllically fall-esque that I would have written a sonnet about it, were I the sonnet-writing sort. The catalyst that prompted our drive: beer.
In addition to being a quaint, Swiss-inspired village, New Glarus is also the home of my favorite brewery, the logically named New Glarus Brewing Company. A small independently owned craft brewery, New Glarus has gained a national name but distributes only in Wisconsin (yet another reason to come visit folks). Popular brews include Spotted Cow, Fat Squirrel (my personal favorite, both for name and for taste), Moon Man, and intriguingly named Totally Naked.
The beginnings of yummy munchies: Kale Chips
Though Ben is not a beer drinker—hence the reason the majority of the home bar belongs to yours truly—the prospect of a pretty fall drive, humoring his cute-town-loving wife, and distraction from the books made him easy to convince. He was even sympathetic when I took a wrong turn, which lead us to this tiny gem:
The brewery tour + beer tasting were fantastic, the fondue was liquid heaven, and the pork schnitzel sandwiches we ordered in addition to the fondue might have been overkill. Did I mention we ate cheese curds a mere 120 minutes in advance of said fondue? And that the fondue was sized for a baseball team? And that we had polished off half a pan of banana breadthat morning?We had hit that sweet point of eating no return. Once you’ve gone over the deep end, why not keep diving (or in our case dipping)?
Post-fondue detox: Kale Chips
Neither Ben nor I are at risk for low bone density, that I can guarantee. For Sunday dinner following our afternoon of delightful excess, I cancelled my plans to make a comfort-food casserole, and we had baked turkey tomato omelets with only a tiny amount of cheddar—at 10 p.m. after our tummies had semi-recovered.
Sunday night, I made my weekly pledge to detox from weekend excesses by choosing healthy foods in the coming days. My first selection: CHIPS.
Kale Chips Recipe: Crunchy, crispy, and just the right amount of salty
Yes, chips can be a detox food, and no, I’m not making wild political promises. Rather, I’m offering a yummy recipe for addictive chips you can eat to excess any day of the week. Meet super food KALE CHIPS.
Kale Chips: Junk food goes super food
This KALE CHIPSrecipe creates a crispy, healthy oven wonder. Packed with beta carotene, vitamin K, vitamin C, antioxidants, and even calcium, kale is an excellent addition to your diet. It also makes one mean munchie. (If fries are more your junk food style—or if like Ben and me you love ‘em both—this post is for you).
ThisKALE CHIPSrecipe is so tasty, Ben and I are both addicted. As in, we polish off the entire bunch in one go. Ben is even REQUESTING that I make these, which does not happen frequently where veggies are involved.
Hope you enjoy these crunchy little morsels. Go ahead–clean the pan!
Baked Kale Chips
Kale Chips Recipe: Why settle a skimpy detox beverage when you can gobble a whole bowl of these beauties?
This KALE CHIPS recipe is a child of experimentation (and disaster). I’ve burned batches, over salted batches, and really over salted batches. The below I believe to be Goldilocks approved: They are jusstttt right.
Yes, chips can be a detox food. I’m offering a yummy recipe for addictive chips you can eat to excess any day of the week. Meet super food KALE CHIPS.
1large bunch kale
Cooking Spray— or 1 tablespoon olive oil
Preheat oven to 300°F.
Rinse and dry the kale, then remove leaves from stems. Tear into large pieces, place in a large bowl, and coat lightly with cooking spray (or drizzle with olive oil). Toss leaves gently so that they are evenly covered. Sprinkle with salt and toss again to coat.
Spread leaves in a single layer on a large baking sheet (I needed two). Bake for 20 minutes, or until crisp. If using two cooking sheets, rotate positions half way through. Cool on baking sheet and munch away.