Baking the unsung green.
Kale is not typically thought of as the most nutritious green — most go for spinach for a nutrition boost, but kale is a strong contender for the top spot. A one-cup serving is only 33 calories and packs a fibrous punch with a little bit of protein.
A personal favorite use for the leafy green is to substitute it for lettuce in a salad, but kale also serves as a great snack that may curb that potato chip craving. It’s difficult to mess up this recipe.
Wash, dry and tear your kale into medium-sized pieces. Spread them on a baking sheet. Drizzle with olive oil, salt and pepper (or garlic powder, or your favorite spice blend, or paprika, or garam masala — pretty much whatever you want). Bake them at 375 degrees for 10 minutes. And that’s it. They emerge crispy, full of that olive oil flavor with a dose of spice. It’s pretty easy to indulge in an entire pan by yourself, but that’s not so bad, considering what kale offers. Make some for a movie night at home, an appetizer for a dinner party or bring them for an afternoon snack at work.
Is it a crime for citizens to photograph, video, or take notes of a police officer in the line of duty, or a right protected by the First Amendment of the U.S. Constitution? Locally, such activity, as witnessed recently, will at the very least result in a night spent behind bars.
David Calhoun and Elizabeth “EB” Brooks are the first two employees of Lafayette Central Park Inc., the nonprofit charged with turning Lafayette Consolidated Government’s 100-acre Johnston Street Horse Farm property into a passive public park. Calhoun was named executive director, and Brooks is director of planning and design.
Episcopal School of Acadiana’s Dr. Joshua Caffery, chair of the school’s English Department, is headed to Washington, D.C., and the Library of Congress as the latest winner of the Alan Lomax Fellowship in Folklife Studies.