Spring Break

Breakfast

Teenager is on a spring break, which means no early morning alarms, no driving him to and from the school, the  soccer practice, and any other scheduled and unscheduled activities. For the last two days I slept in almost until noon! That is my very personal record: I don't remember when I let myself to rest this much. But to my defense came my practical wisdom: my body knows better what it needs the most at this moment, so be it.
Rested and really energized, I made an unusual breakfast for a weekday: homemade cream cheese with homemade plum sauce and raspberries.

Cheese and raspberries with a plum sauce

I need to tell you that a homemade soft cheeses taste very different from the commercial. When making the cheese I keep it plane to be able to create a different flavors later: from savory to sweet. Making a soft cheese is not hard at all, and no special equipment needed. A gallon of milk, a stainless still pot, a package of culture, thermometer, and a cheese cloth. The end result is a reward to all your taste buds: creamy texture, fresh taste, no preservatives (which is very important in our family), and versatility it provides: I use it in fillings for my savory bread, as a dressing ingredient, a spread, a dessert, you name it.

Kale chips with egg and radishes, sprinkled with Alaea Hawaiian sea salt

For dinner I made a simple kale chips for my Kale Tuesday with some vegetables and an egg. 
Simple. Delicious. Whole. 

What Kale meal did you make today?

See you,
Marina