flight [...] into San Diego
Breakfast was the kale and egg white abomination

Somebody thought a kale and egg white omelette was a good idea?

Uh huh. It's my main mode of transport, not my
favorite source of nutrients.

For breakfast?

Uh huh. Sometimes I actually sample the offerings;
sometimes not.

Flight attendant: Today we have [objectionable item #1]
or [objectionable item #2].

Moi: I think I'll pass.

Flight attendant: You've eaten before at this restaurant
haven't you.

Omelettes are made with whole eggs. Full stop.

Agreed.

And kale is such an over hyped vegetable. Roslind grew a small batch
this year, as much as a 2 foot in diameter planter can hold. It was
some special extra tender variety that a niece spoke highly off. I
will admit it's not bad tasting if harvested small and young, but
it's just another leafy Brassica and not nearly as nice as spinach
or beet leaves.

It has one of the worst textures among the brassicas, even when
it's tender. My sister would chiffonade/julienne kale and barely
cook it in hottest oil, and it turned out okay though not exactly
delicious.

I harvested the last of it a week ago the night before our first
frost and sauteed it with finely diced onion and potato in olive oil
seasoned with garlic, red chile flakes, salt and pepper. And it was

Enough onion, garlic, and chile, and you can make
anything okay. Also lots of heat for a brief time
as above.

pretty good. I added wiener coins, chicken broth, diced tomatoes and
fava beans to the leftovers for soup the next night. And that too

Portuguese soup. Chourico or linguica instead of wieners,
and it might be almost authentic as well as edible.

was certainly edible. But kale doesn't deserve to cost more than
spinach, chard or beet greens and twice as much as choy sum and gai
lan.

Spinach is my favorite among these, with the Chinese herbs
behind. I do like some of the Chinese Brassicas okay, but
spinach is an actual favorite, especially since the bitterness
was bred out of commercial varieties probably about 50 years
ago. But the delicious stepsister in the corner is head
cabbage, which is sweeter, tenderer, more versatile, and
better-tasting than kale at a small fraction of the price.

African samp is cracked hominy but coarser than American grits.

We're aware of this and are not in full approval.

Title: Cape Verdean Munchupa
8 oz Dry kidney beans
8 oz Dry lima beans
8 oz Samp (cracked dry corn)
3 lb Pork neck bones

Mooore pooork!

GJ> For me, a meal in which only a single component
GJ> is served, no matter how delicious, lacks appeal.
For me, variety is fine, but I am more like the august
Munich burgher who was interviewed regarding his favorite
meal, roast pork shank. And the side dish for your meal,
asked the journalist? More pork!
-- Michael Loo to Glen Jamieson NCE 5/28/12

3 lg Onions; chopped
2 tb Oil

About right.

2 pk Furtado's chourico (spicy
-Portuguese sausage)

I knew a girl named Furtado - she was kind of cute but had the
world's worst teeth. Of course she was a diet crazy, too.

Salt; pepper to taste

I read Balti pepper (I don't know of such a thing).

1/4 c Vinegar or to taste
3 pk Chopped frozen kale

Oddly, I'd have said twice that for kale; I've never seen a pk
of kale bigger than a pound, unless that stands for peck.

The Providence Rhode Island Journal-Bulletin, February 14, 1996

I knew a girl who worked for ProJo - she was kind of cute but
was a total nutcase. And when she married, the guy was also a
total nutcase. And had he not been one to begin with, she
would have made him one.

Another weird United breakfast, which I have also eaten
with a certain lack of pleasure, as a science experiment.

Coconut chia seed oatmeal
categories: airline, breakfast, vegan, odd
servings: 2

1/2 c steel-cut oats
4 c water (to 6 c)
2 ts chia seeds
1/2 c coconut milk
1 1/2 Tb agave nectar
4 Tb water
1/2 c diced fresh mango
coconut milk (opt)

Bring 4 to 6 c water to the boil. Add oats.
Reduce heat to medium-low and simmer uncovered
25 min, stirring occasionally.

Drain oats and rinse well with cold water.

Sprinkle chia seeds over the oats.

Stir together the coconut milk, agave, and
4 Tb water. Pour over the oat mixture and
stir to combine. Refrigerate 4 hr to overnight.

Divide between 2 bowls. Top each with 1/4 c
mango and a drizzle of coconut milk (opt).

Gerry McLoughlin and Gerry Gulli, United Airlines
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