Hello Summer!

Summer officially arrived this week... boy, could I feel it!  Hot, humid weather made every moment spent outside a brutal one.  It made me miss the pleasant mountain temperatures and cool evening breezes.  I guess I shouldn't be complaining about sunshine and blue skies though, right? 

Although I printed out my review material this morning for medical school, I'm trying not to think too much about August 16th.  Instead, I'm focusing on good company, wonderful books, and fun adventures.  This past weekend, life led me to the base of Twin Falls in Pisgah National Forest with Comfort Me with Apples (Ruth Reichl) in my backpack.  Reading about the life of a food critic with the sound of water in the background...ah, so content. 

This coming weekend, I'm heading to the opposite yet equally beautiful end of NC to enjoy some ocean swimming and beach walking.  Stay tuned!

Skillet Greens
(Bon Appetit, April 2008)
3 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 teaspoon ground cumin
1 large bunch kale thick stems removed, greens cut into 1-inch strips (about 10 cups packed)
1 14 1/2-ounce can diced tomatoes, drained

Heat oil in large nonstick skillet over medium heat. Add garlic and cumin; stir 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing until coated with oil. Cook until tender, 1 to 6 minutes. Add tomatoes and sauté until heated through, about 2 minutes. Season to taste with salt and pepper and serve.