flynn044

Ingredients: 1 head of kale Olive oil Lemon juice 1 hard-boiled egg, chopped 2 ounces Swiss cheese 1/2 cup walnut pieces Separate kale from spines by ripping soft green downwards from still spine. Wash and drain well. Coat very clean hands in olive oil.  Massage kale for 3-5 minutes to soften and break down toughness. Add other solid ingredients. Dress with lemon juice and olive oil to taste. Allow to mature overnight in fridge for best taste. This comes out to about 990 calories total. I found about 1/3 of it was a pretty solid meal for me.

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I met a fine little mare in Hemet this weekend... Camp CogKnitive is coming on July 25, 2014! We are taking names for the wait-list. Philly Camp CogKnitive is still in planning stages--no date yet. Hotel and other suggestions welcome. Summer Mindfulness Retreat in Camarillo, CA --looking at June. $50 to attend. Game plan: Limited to 10-15 people Mindfulness lessons, meditation, self-hypnosis training by the ocean. Road trips to local yarn shops. Road trips to local high-end outlet malls. Info is here . Come have a fun weekend by the sea of meditation, mindfulness, and shopping with your fiber-buddies! We are going to have a mellow, fun, relaxing few days together to feel good and hang out. We WILL have a special colorway from BeeMiceElf! THERE WILL BE NO SPECIAL PATTERN--instead, we will all have a chance to do a fashion show of what each of us decided to make from the Camp Colorway. We are up to 11 people. CFR 6 is coming! Oct 11. 2014!   More information here ! Sig...

...alias "Freezer Jam", although it does not require freezing. 4 cups peaches or apriums or nectarines or any combination of the above 1.5 cups sugar or Splenda 3 tablespoons lemon juice 1 pouch INSTANT pectin. Get the right pectin! 1. Pit the fruit. Peeling not needed. In large bowl, mash fruit--I use a hand potato masher. 2. Add sugar and lemon juice. Stir to mix. 3. Let sit for 10 minutes. 4. Add pectin and stir continuously for 3 minutes. 5. Ladle into clean (not sterilized) jars or cups or plastic tubs left over from salsa or butter or whatever. Make sure the containers have lids. 6. Let sit for 30 minutes. Then put lids on. 7. Good in fridge for 3 weeks or on freezer for 1 year. Pretty outrageously simple and quick, eh?