You belong among the wildflowers

I decided recently that I have to change up Julius’ bedtime song.  Will was singing him bedtime songs for a while, but I’d just been rocking him a bit before bed.  Finally Will suggested I just “sing some song you know all the words to”.  So I started singing him “I will follow you into the dark” by Deathcab for Cutie.  One of my all time favorites, though perhaps a bit morbid.  I eventually decided I needed something a bit more cheerful, so I’ve been singing him Tom Petty’s Wildflowers.  He knows the word “flower”, so now I ask him, “what would you like me to sing tonight” and he either says “flower” or “dark”.  That about sums them up.  Freaking adorable.

Well tonight represents another day ’round the Sun, so I’m going to keep this one short and sweet so I can get back to my folk music and Riesling binge for my (0x)20th.  And for you, enjoy this fabulous, quick vegetarian fare with a nice glass of Pinot Noir.

Mushroom and Kale Ragu

Ingredients

• olive oil
• 1 lb of mixed mushrooms
• 1 bunch of kale and/or beet greens
• 1/4 tsp fennel, crushed
• 1 tsp parsley
• 2 cloves garlic, crushed
• 1/2 tsp oregano
• 1 16 oz jar tomato sauce
• fresh grated Parmesan cheese

Saute mushrooms on high in 1 tbsp of olive oil in a high sided saute pan until they get slightly golden.  Add spices, saute for a minute more until fragrant then lower temp to medium, and add the tomato sauce, stirring the browned bits off the bottom of the pan.  Add kale/beet greens and cover.  Cook for 5 minutes or so until kale/greens wilt.  Stir, lower heat to low and continue cooking for another 10 to 15 minutes as you cook your pasta, stirring occasionally.  Serve over pasta and top with fresh grated Parmesan if desired.