Cooking in the dark


The days are becoming shorter and shorter. If I can get home in time to prepare the evening meal with the fading rays of the sun, I consider it a success. Rather than turn on the lights and feel cozy against the darkening gloom, lately I've been enjoying that melancholy feeling of cooking in the twilight. There's something lonely yet comforting to it. Like harkening back to days gone by when kitchens were not powered by watts or voltage. In the summer, when sun is abundant I think people enjoy the natural lighting. But somehow, in the autumn when the light is most interesting, I think people's automatic response is to flick on a switch rather than enjoy the muted shades of gold, brown, lilac and purple which permeate a kitchen. 

Feeling rather lazy, yet wanting to use beautiful kale I bought at the farmer's market last week, I cooked one of my favorite simple dishes of my own invention. Simply sauté some garlic in olive oil, add kale and cook until wilted. Add a can of chopped tomatoes (if you are using a lot of kale, two cans). For extra savory deliciousness, add a spoonful of Better Than Bouillion (I could not live without this product) - any flavor is fine. If the mixture gets too thick, add a little water. You can eat it as a side dish or, as I did, toss in some fresh or frozen raviolis in and simmer until cooked. A very easy, and healthy weeknight meal.