girl in the kitchen

Super simple grilled dinner Rain Shadow ribeye steak seasoned with salt + pepper, plus Puget Sound spot prawns slathered with sambal oelek. The trick to good grilled meat? Use high quality protein and season with three ingredients or less.

Super simple grilled dinner

Rain Shadow ribeye steak seasoned with salt + pepper, plus Puget Sound spot prawns slathered with sambal oelek. The trick to good grilled meat? Use high quality protein and season with three ingredients or less.

Post-workout meal: two tacos al pastor, two tacos carnitas. From my favorite taco truck, Rancho Bravo.

Post-workout meal: two tacos al pastor, two tacos carnitas. From my favorite taco truck, Rancho Bravo.

Fun with long hair: The Topknot. The hairstyle for girls with long hair who just don’t give a shit. Unwashed hair + elastic + a few bobby pins make for a versatile look. Perfect for any occasion, whether its dinner at Canlis or vegging on the couch with a bucket of chicken and a pint of Molly Moon watching reruns of Sixteen and Pregnant. I’ll let you guess which one of those two I did this week…

Fun with long hair: The Topknot.

The hairstyle for girls with long hair who just don’t give a shit. Unwashed hair + elastic + a few bobby pins make for a versatile look. Perfect for any occasion, whether its dinner at Canlis or vegging on the couch with a bucket of chicken and a pint of Molly Moon watching reruns of Sixteen and Pregnant.

I’ll let you guess which one of those two I did this week…

girl out of the kitchen: Ballard Pizza Co. We opted for a pie: one-half sausage and mushroom, one-half fennel salami and anchovy. Note: do not pair salty charcuterie with salty fish. It breeds one hell of a salt monster.

girl out of the kitchen: Ballard Pizza Co.

We opted for a pie: one-half sausage and mushroom, one-half fennel salami and anchovy. Note: do not pair salty charcuterie with salty fish. It breeds one hell of a salt monster.

It’s sunny in Seattle. Time to make spam musubi.

It’s sunny in Seattle. Time to make spam musubi.

Massaged Kale Salad 1 bunch kale 1 1/2 tablespoons olive oil Salt Red wine vinegar Cut the leaves away from the stems and chop into small bite-sized pieces. In a bowl, drizzle the leaves with olive oil and add a couple pinches of salt. Massage the kale for 2 minutes until tender and reduced in size. Add red wine vinegar to taste and top with toasted pine nuts, cranberries or whatever else you have around the kitchen (I opted for crumbled goat cheese). I’m told kale is mega-packed with vitamins and other things that are supposed to be good for you. Normally, such information is irrelevant to me, but in this case, you can still make such a healthy food taste good. I normally braise kale with some chicken broth and red wine vinegar, but that process cooks out a lot of the nutrients. Raw kale can be tough and bitter, but a good massage with olive oil renders it far more palatable.

Massaged Kale Salad

1 bunch kale

1 1/2 tablespoons olive oil

Salt

Red wine vinegar

Cut the leaves away from the stems and chop into small bite-sized pieces. In a bowl, drizzle the leaves with olive oil and add a couple pinches of salt. Massage the kale for 2 minutes until tender and reduced in size. Add red wine vinegar to taste and top with toasted pine nuts, cranberries or whatever else you have around the kitchen (I opted for crumbled goat cheese).

I’m told kale is mega-packed with vitamins and other things that are supposed to be good for you. Normally, such information is irrelevant to me, but in this case, you can still make such a healthy food taste good. I normally braise kale with some chicken broth and red wine vinegar, but that process cooks out a lot of the nutrients. Raw kale can be tough and bitter, but a good massage with olive oil renders it far more palatable.

Rueben on marbled rye with a side of potato salad from the U-District’s I Love New York Deli. So. Much. Meat. I’m not a big fan of sauerkraut (I split this with the Boy, so it was his pick). But it’s the dressing that really makes it.

Rueben on marbled rye with a side of potato salad from the U-District’s I Love New York Deli. So. Much. Meat. I’m not a big fan of sauerkraut (I split this with the Boy, so it was his pick). But it’s the dressing that really makes it.

The V Word

All of the massaged kale salad recipes I’m finding are on vegan websites.  But I’m serving it with grilled NY strip steak, so I guess it balances out.

Fun with long hair: Side fishtail braid. Really hard to see, thanks to dark hair and bad lighting. However, this was my first successful single fishtail, so I felt it needed documentation. Fishtails are gorgeous, but a total bitch if you have really layered hair. This one took a few bobby pins and a helluva lot of hairspray. Sorry for all hair posts. Food posts will be back once I can resurrect my camera.

Fun with long hair: Side fishtail braid.

Really hard to see, thanks to dark hair and bad lighting. However, this was my first successful single fishtail, so I felt it needed documentation. Fishtails are gorgeous, but a total bitch if you have really layered hair. This one took a few bobby pins and a helluva lot of hairspray.

Sorry for all hair posts. Food posts will be back once I can resurrect my camera.

Fun with long hair: Bombshell waves inspired by Brigitte Bardot Brigitte is a total idol of mine. We share nothing in common except for our buck teeth, but the woman did have the BEST hair (I don’t think I even need to mention her killer rack). To emulate her look, I used a 1” curling iron to curl each section then wrapped the curls up against my head and pinned with a single-prong curl clip. Hairsprayed very, very generously and left the clips in until the hair was completely cooled. I then finger-combed the hair to loosen the curls into soft waves. I’ve also discovered another pro of having bangs. In addition to providing a flattering face-framing fringe, they can also hide the curling iron burns on your forehead. Proceed with caution, friends.

Fun with long hair: Bombshell waves inspired by Brigitte Bardot

Brigitte is a total idol of mine. We share nothing in common except for our buck teeth, but the woman did have the BEST hair (I don’t think I even need to mention her killer rack). To emulate her look, I used a 1” curling iron to curl each section then wrapped the curls up against my head and pinned with a single-prong curl clip. Hairsprayed very, very generously and left the clips in until the hair was completely cooled. I then finger-combed the hair to loosen the curls into soft waves. I’ve also discovered another pro of having bangs. In addition to providing a flattering face-framing fringe, they can also hide the curling iron burns on your forehead. Proceed with caution, friends.