Wednesday, 21 January 2015


I'm right in the middle of a glorious day.

If i hadn't already spoilt it all with the title, I could have tried to let you guess what the rainbow-coloured source of all this time and serenity was but, there you go: it's my newly-refound-unemployment.

I'm usually a supporter of the refrain "Don't it always seem to go that you don't know what you've got 'till it's gone" but, in this case, damn, didn't I know how much I was longing for some jobless time and, no, I don't miss my job.
However, I don't get any kind of social subsidy to finance my happiness, which honestly it's a kind of sad since it means that, one day or another, I'll have to get another job.
From my side, I'll try to hold on as long as I can 'cause, as we all know, money doesn't make you happy, happiness does.

I'm just back in Belgium after some very longed-for family-time (as strange as it sounds, you get to miss also a big, fat, invasive italian family when you're apart for long enough), where I enjoyed the cuddles of my grandma's (do you still get cuddled on the knees of your grandma? That's when I'm so thankful of being this tiny), the constant shouting of everyone else at any kind of gathering (yah, I enjoyed also that), and some awesome, fat italian food.
Because italian food can be much greasier than you think; especially if my grandma is somehow involved.

Anyway, as awesome as it was, it got to be a bit too much (the food. Well, the grease, actually), especially in consideration of the fact that, for the previous month, I had fed myself on seeds and berries.

So, here comes my first detox recipe that, luckily, is also SO tasty.

You can find the original recipe of these Roasted portobello with Kale following the link to Whole Living. I followed the original recipe step by step (ok, almost. But honestly, what am I supposed to do with half an onion? I might just as well chop it all, right?) so, I was saying, step by step but, since I didn't have any Portobello, i just used regular champignons (say 10 for two people. They shrink quite a lot) and it was just so good.
So, no stress about the Portobello's.

  • 1/4 cup white vinegar (personally, also a bit less would be fine)
  • 1 TBS honey
  • 4 cloves garlic
  • olive oil
  • salt&pepper
  • 10 champignons
  • 1 red onion
  • 1/2 tsp red chili flakes (this makes it rather spicy)
  • a lot of sliced/chopped (?) kale
  1. To make the vinaigrette, combine vinegar, honey, two cloves of garlic (chopped) and a TBS olive oil in a little bowl. Season with salt and pepper.
  2. Arrange the mushrooms on a baking dish, drizzle with the vinaigrette and let marinate, covered, for at least 30 minutes.
  3. Turn the oven on to 400°F/200°C and roast the mushrooms for 30 mins, flipping once.
  4. Meanwhile, heat some oil in a pan and add your diced red onion, 2 cloves of garlic (sliced) and the chili flakes. cook more or less 5 mins. Add the kale and kook for another 4 mins.
  5. Serve the mushrooms topped with the kale.

    This is pop-art.

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