We went over to Liz’s house for a garden-clearing dinner; even though it was just the three of us it gave us an excuse to cut a ton of salad and kale. I smoked two more small chickens and slow-cooked a bunch of kale kraut style with a bit of smoked chicken broth and lots of vinegar, plus mustard, fenugreek, coriander, and cumin seeds for about two hours. I also chopped a head of radicchio really fine and added olive oil, truffle oil, salt, and pepper and let it marinate.
Liz made a couple of pizzas, a frittata, and an insane vegan chocolate raspberry torte with a hazelnut crust and chocolate mousse (enhanced with avocado, shoyu, and balsamic vinegar.) There was way too much food, but the happy result of that was eating fantastic leftovers for three meals today.
