Hello, tender friends! Thank you so much for your feedback on my initial “Kitchen Creations” post. I loved reading your comments and following along with the recipes you’ve been putting up on your own blogs!
It’s still Swiss chard season, so please join us on the Swiss chard train as we rejoice in the food God has given us to heal.
As I shared in my Swiss chard soup delight post, I love putting Swiss chard in soups and stews. Here is my bowl of morning bone broth with an egg and Swiss chard.
Such a simple winner. I thought bone broth was already perfect, but the satisfying crunch of Swiss chard is the addition I didn’t know I was missing. I call this one “Keto With Some Crunch.” (Also, I’m sorry my dishes look so lame and chipped. We actually have beautiful bone china that we received for our wedding that would be so much better for showcasing dishes, but it’s been in storage since Cub’s birth).
Oh, and egg frittatas? Of course Swiss chard is perfect in an egg frittata with onion and topped with cheese. Keto, and you can leave off the cheese and add nutritional yeast instead to make it paleo.
Speaking of cheese, Anthony gets the credit for this one. Who knew onion slices on cheese could be so amazing? Anthony used to call me the “weird onion lady” because I eat a lot of raw onion, but it looks like I’ve won him over.
Let’s not leave out goat cheese! Anthony actually gets the credit for this one too, as he heard about this flavor combination from someone else. That’s watermelon, goat cheese and mint.
Friends, I need to get a little indulgent and describe this flavor combination. This is neither keto nor paleo, but I had to include it for the joy factor.
I have been a watermelon purist all my life. When that grilled watermelon trend was going around, I eschewed it. Why fix something that isn’t broken? Why mess with perfection? I reasoned.
I refused to even attempt grilled watermelon. When Anthony first told me about this dish, I had the same reaction. Watermelon cannot be improved! It’s already divine!
But with our mint bush growing and growing, I figured it was worth trying since we have such an abundance. After the first bite, my body came alive, and I understood why people pursue careers as food writers. (That’s actually one of my own dreams, along with travel writing, publishing the children’s books I’ve written, etc.)
The contrast of the savory, creamy goat cheese against the sweetness of the watermelon stimulated my palate in a novel way. But what really got me was how I felt like the mint was a stranger until that moment. The combination revealed an earthiness in the herb that I’d never tasted before, and made it so pronounced that I now wonder how I ever missed it.
At the risk of sounding “bougie,” I understand why people seek out complex flavors. My tongue regarded this combination with awe, begging for bite after bite, wondering how this alchemy of flavor was achieved. Over and over, my subconscious returned to this snack, even hours after I’d finished eating it, asking me to make it again.
I started to feel like my tongue had a little brain inside of it and wondered who, exactly, is running the show.
Ok friends, that’s all for this week. I’m anxiously awaiting the day our first tomatoes of the season turn red.
For those of you planning your readership, I’ll be sharing some healing insights related to decluttering next week
Thank you for stopping by, and have a great day!
Thank you for sharing!
tea and tenderness 
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