Food for grown-ups
I’ve made this kale gratin with white beans, cheddar, and sliced almonds twice recently, since Betsy shared the recipe with me. I’d never cooked or eaten kale before this, but had heard friends rave about it (one even named her son after it). Nick looked rather dubious about the whole thing when I started cooking, but it turned out to have a pleasant balance of flavors and textures. I even enjoyed it the next day, and I’m a bit of a princess when it comes to leftovers.
I started to wonder what this kale enthusiasm might mean about my grown-up eating habits. But then I tried another new food that alleviated any fears of my becoming a too-sensible thirtysomething: ketchup. More to come on that.
