Thursday Miscallany

I admit that I'm sometimes a sucker for new products that promise the world, Sometimes, that is, unless the cost is too dear.

When I saw these house slippers that clean the floors while you walk, I had to indulge. For only $6.00 they seemed worth a try.

I have already test driven them and they do indeed perform as advertised -- picking up dust and hair -- hair being a constant challenge when you own Golden Retrievers.

They also are comfortable and warm. They are machine washable and to be air dried. The user is cautioned not to use if one's balance is not stable, not to slide or run in them and they are not to be used for washing floors, only dusting them.

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I mentioned in a post a few days ago that I wanted to start knitting again. I did, but instead of finishing a project I decided to start a new one.

Using various and sundry yarns accumulated over a period of time, I decided to make a coverlet. Quite unconventional, it will contain many types and colors of yarn. I'm knitting on U.S. #15 size circular needles. Circulars are the only way to go with this many stitches (175); conventional needles wouldn't hold that many stitches and the weight of the project would be tiring to the hands and arms. With circulars, the weight of the knitting rests in your lap.

I have many stitches and many colors to go, but I'll picture it here when completed.

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And finally, kale. Known as one of the most healthy foods in the universe, it is said to reduce the risk of cancer, lower cholesterol, and to have antioxidant, anti-inflammatory and detoxification benefits. Kale also is quite tasty. I've enjoyed it in stir-fry and soup, but recently found a recipe for kale chips -- a substitute for potato chips.

This is too much kale on the pan. I rearranged this amount onto three baking sheets.

It couldn't be simpler to make. A bundle of kale, 1 tablespoon olive oil and  1 teaspoon salt.

Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.

1. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
2. Bake until the edges brown but are not burnt, 10 to 15 minutes.

A couple of cook notes from me if you decide to try this super-healthy recipe.

• Don't over-crowd the pan; use two or three baking sheets if needed. If the pieces overlap they won't get crisp.
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• I find that a teaspoon of salt is too much for my taste; I reduce salt to 1/2 teaspoon.
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• Watch the oven carefully; there's a fine line between crisp and brown around the edges and overcooked.
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• The dryer the kale is when it goes into the oven, the better the results.

After the oven time was complete, I rearranged the pieces and placed them in the oven with the heat turned off so any remaining moisture was removed.

Do they taste like potato chips? Well, no they don't. But they are a tasty alternative we can feel good about eating.