Wednesday lunch

Today at lunchtime I feasted on some of Amy's organic black bean chili topped with shreddar* cheese, Tabasco, and sour cream. It's an excellent pantry staple both in times of emergency hunger and government lockdown. It is also, as they say, "meat free." I elected to make it "dairy full."

I also made the pictured above kale salad with blood oranges, feta, and a splash of rice vinegar, which is AKA a zesty scurvy preventative. My tip is to keep that rice vinegar out of your eyes, though, and maybe sauté the kale in some olive oil. Raw kale is a pretty tough nut to crack.

*Ho ho! Slapping a TM on that one.