It is a cookie day again.

Cookies. My family loves them. I love to make them. This is a good thing since we have peanut and nut allergies in the household. The only problem with making them is deciding exactly which ones to make. Dilemmas abound, oh my. So, sometimes to make the dilemma go away, I make two kinds. Today was one of those kind of cookie days. The result was oatmeal, chocolate chip AND double chocolate chip mint. Yum. My family likes them and they pack well for lunches. I just have to hide them in containers in certain places or they get eaten way too fast. Then again, I can always make more. Then the dilemma begins again.

Chips from Kale

Kale. It is the frilly, dark green, leafy, course lettuce like vegetable that most people see used as a garnish or barrier at the bottom of a tray that holds dips, fruits, and other more well known vegetables. You know, the green stuff adorning the tray to make it look pretty as if it were wearing a ruffled bottom garment.

Well, it may look sort of ugly and nasty tasting. Let me tell you, until you try it, do not judge a book by its cover. It is filled with just about every major vitamin on the daily required chart. Plus it has fiber and can be cooked, chopped, sauteed, baked and pulverized into perfection. Sort of, kind of like Liza Doolittle in "My Fair Lady". Well maybe not the best metaphor, but close enough.

Here is a quick and easy recipe to first become friends with this often over looked, little green vegetable that came become very good friends with you.

1 bunch Kale, drizzle with olive oil, mix with hands, place on baking sheet, sprinkle with sea salt, bake at 350 degrees for 10 minutes, take out to stir and turn, bake for another 5 minutes. WATCH them carefully. They burn fast if left in to long. They are good that way too though.... Keep in air tight container and try not to eat them all at once. Save some for later. It is difficult to do because they are, after all, chips. Bet you can't eat just one.