Morning Glory Muffins

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I can’t think of anything to say about these. They’re pretty awesome, pretty healthy, and you’ll have breakfast for days.

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Mediterranean Farro Salad

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Let’s be real guys. Sometimes a sandwich just won’t cut it for lunch. Sometimes you need something lighter, healthier, but also filling. Enter: farro. It’s protein rich and the perfect companion for vegetables.

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Cudighi Sandwiches

Part of living so far north is partaking in the local cuisine. If you’ve been following this blog, you know that we’ve used cudighi before. It’s basically a hot Italian sausage, but also, not. There’s something spectacularly different about this unique sausage, found only in Michigan’s Upper Peninsula. If you go to a local eatery, it would be downright normal to find a cudighi sandwich on the menu. Covered in cheese and pizza sauce on a robust bun, the cudighi sandwich (or pizza sandwich, as my kids called it) is an instant classic. You won’t be sorry you tried something new.

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THE BEST Peanut Butter Swirl Cocoa Brownies

My dudes. I have been on a quest for the perfect peanut butter / cocoa brownie. And I mean a soft, fudgie, chocolatey brownie being hugged and encompassed by a peanut buttery smoothness, not too sweet and not too salty, and definitely not dry. Get out of here with that dry peanut butter stuff. I use a cocoa brownie recipe that I have heavily relied on any time that brownie craving strikes. I don’t always have chocolate, but I do always have cocoa powder. As should you.

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Experiment: Fermented Kale

Once in awhile, there will be an experiment going on in our kitchen. It is always the brainchild of my wonderful husband. Lately, he’s been learning about fermentation. He’s made sauerkraut, kimchi, and kkakdugi just to name a few. They always smell awful, but taste delicious. Just being honest, honey. This time, we had a starter culture (basically the juice that contained the lacto bacillus, crucial for any ferment) left over from an empty jar of sauerkraut and we decided to try it out on another green, cabbage-family vegetable: kale.

We chopped up 2 bunches of kale (one regular kale, one black kale), put them in a large jar, and poured the starter over the top. Cover it with cheesecloth and a rubber band and let it sit for a few days on the counter-top. The only thing you really to do is stir it once in awhile and make sure all of the kale stays submerged. Bubbling is great, not so many bubbles means it’s pretty much done and it’s time to go in the fridge. It’ll keep in the fridge for a few weeks.

The result is a slightly sour, pickle-y kale, that is not crunchy/ fresh and not soft/ wilted, either. It’s somewhere in between. I found it to be not as bitter as fresh kale can be (and I really like fresh kale). As for applications, we’ve only used it once (recipe coming soon) but I can see it being good in a stir fry, fried rice, or maybe even a topping for a brat or hot dog. Don’t look at me like that, it’s basically a sauerkraut.