“Even shit sounds sexier in french.”
I totally abide that. No shame either.
I don’t know if it’s the fact that the french language just forces out the sexy voice of whoever speaks it, or is it just the fact that the language is inherently elegant. My point is, it’s sad, but most of us will voluntaritly listen to farts spewing out of someone else’s mouth if that person has even so much as a great smile, bright eyes, or a really attractive voice.
Nah, are we really that shallow? That a heart-to-heart conversation is not as high on our bucket list as being seen with a pretty-face? Perhaps we kid ourselves as we plow through the garbage that’s up to our eyes, trying to find some evidence of worth, some evidence that tells us that we are not so merely-skin-deep and that see? this dump is worth preserving because look what I found! A dime!
You are not a dump site, so stop setting yourself up as one.
And believe me when I say this, if you would just slow down a bit, and just stop looking for the most eye-catching person in the room, the conversation will find you. It will be when you least expect it, and it will be a surprise. It will be completely new, and it will be familiar at the same time. You don’t have to try to make an impression, because it wasn’t of your doing that it started in the first place. Just relax, because that’s when you are most lovely.
Humble yourselves, therefore,
under the mighty hand of God
so that at the proper time
he may exalt you.
~1 Peter 5:6
Savoury Crepes with Kale Bechamel and White Button Mushrooms
Ingredients for the kale bechamel:
2 tsp olive oil
1 clove garlic, thinly sliced
4 cups loosely packed torn kale leaves (stem removed)
1/4 cup water, divided
1 1/2 tbsp corn starch
3-4 tbsp heavy cream or half-and-half
sea salt and black pepper to taste
To make the kale bechamel, heat the oil in a pan. Add the garlic and fry until fragrant, then add the kale leaves. Stir and add a splash of water and cover to steam the kale. Stir the cornstarch into the remaining water. Once the kale is completely wilted, pour in the corn starch mixture and stir until the mixture tightens. Transfer to a tall container, season with sea salt, black pepper, and nutmeg. With a hand-held blender, blend the kale with the cream until a thick puree forms.
Ingredients for the rice crepes:
45 g fine rice flour
20 g tapioca or potato starch
1 free range egg
125 ml almond milk (soy, rice, or cow’s will all work)
2 tbsp olive oil
1/2 tsp sea salt
To make the crepes, heat a heavy non-stick skillet or seasoned crepe pan on medium-high heat. Meanwhile in a bowl, whisk together all ingredients until very smooth. ( I like to whisk everything together in my beaker which has a handle, this makes the actual cooking part very clean and easy.)
For the crepe filling you will also need 1 cup sliced mushrooms and 3 tbsp god quality mayonnaise.
Once the pan is hot, dampen a piece of kitchen paper towel with oil or butter and wipe the pan all over with it. Pour in the batter and swirl it around the pan to form a thin layer. Place mushroom slices on one half of the crepe, spoon over the kale bechamel, then dot with the mayonnaise. Put the lid on to let the mushrooms soften a little, about 1~2 minutes. Lift up the untopped half of the crepe and fold it over to enclose the filling. Slide onto a hot plate, and serve. Do the same until you use up all the ingredients. You should be able to get 6 small crepes or 4 medium crepes.