One of my dear friends from college came all the way from Boston to shoot engagement photos of my fiancé and me. She brought her dashing boyfriend with her, and they are the dream team of photographers.
Katie used my camera to take photos, while he used hers, and I finally have the itch to really understand this camera. It’s intimidating. It’s big and it has a lot of buttons and features and words that I have no idea what they mean. However, it takes a mean and beautiful photo, so I am excited to give it a try.
I’ve dabbled with auto focus and have had success, but the time has come for me to graduate to manual. I can do this. I can do this. Katie is an unbelievable inspiration with her photography, between taking photos of landscapes, people, and food. She also makes a mean mojito.
So, with my inspiration shining bright, I decided to plunge back into blogging. I cooked for the fiancé, wrote down the recipe, and snapped a few pictures. I’m quite proud of myself, actually. Goal: two posts a week. What do ya say?
This greek kale salad is pretty amazing. If you’ve never massaged kale, you’ve clearly never lived. Raw kale is crunchy and tough and predominantly unappetizing. However, massaged kale is soft, tasty, and full of whatever flavor you rub into it. Add it to some tangy feta, salty kalamata olives, and juicy edamame, and you have a summer salad at its finest.
Greek Kale Salad
Adapted slightly from Jeanette’s Healthy Living
4 stems of kale, leaves ripped off and washed
1/8 tsp garlic pepper
1/8 tsp lemon pepper
1 zucchini, thinly sliced
1/3 c kalamata olives, rinsed and sliced into thirds
1/3 c crumbled feta
1/4 c olives oil
1/4 c raw apple cider vinegar
1/4 tsp dried oregano
1/8 tsp dried thyme
2 tbsp chopped fresh parsley
1. In a medium sized bowl, massage 1 tbsp olive oil, garlic pepper, and lemon pepper into kale leaves until leaves turn dark and softer.
2. Add zucchini, kalamata olives, and feta to the bowl of massaged kale.
3. In a small bowl, whisk together 3 tbsp olive oil, 1/4 c apple cider vinegar, thyme, and oregano. Pour over kale salad and top with fresh parsley.