From there we headed downtown to the Underground Railroad Museum. They suggest at least two hours to tour it. We really needed six to eight but finally gave up after four and a half. Fortunately, they have an in/out policy so we were able to take off around lunchtime and go next door to Taste of Belgium. I do wish they’d open a location in Indy! Connie and I split a mushroom crepe and a pig and fig crepe. The mushroom was absolutely outstanding and the pig and fig was close behind it.
4 slices thick cut bacon, diced
2 scallions, thinly sliced
2 garlic cloves, minced
¼ t crushed red pepper flakes
2 T balsamic vinegar
1 bunch kale, stemed and torn into large piecesK
Kosher salt and black pepper
Brown the bacon in a large skillet. Use a slotted spoon to remove the bacon from the skillet then pour off all but two tablespoons of the bacon grease. Sauté the garlic, scallions and red pepper flakes. Pour in the balsamic vinegar and cook until it’s a bit reduced. Stir in the kale and keep stirring for four to six minutes until it’s wilted.
2 small redskin potatoes
1 small sprig rosemary, stemmed and finely chopped
½ - ¾ c shredded parmesan cheese
Preheat your oven to 425. Cut the potatoes into quarters. If they’re larger, eighths or sixths will work. Toss them with olive oil. Put them in a baking dish and sprinkle them with the rosemary. Roast them 20 minutes, tossing a couple of times. Then, sprinkle the cheese over and roast them another 10 minutes, tossing them once.
Kate’s Lobster Rolls
¼ c mayonnaise
1 T browned butter, warmed
1 large or 2 small celery ribs, finely diced
2 split top buns
1 T butter
Tropical Waldorf Salad
2 kiwis, peeled and chopped
¼ c browned and chopped pistachios
¼ c mayonnaise
1 T Malibu rum