Tuesday I went to Lebanon.  First Pam and I met for lunch and caught up on events.  Next, I went to my doctor for a checkup.  I complained about my feet and he sent me immediately to a great foot doctor.  My feet pain is probably caused by wearing shoes with a heel (dance shoes).  My big toes are full of rheumatoid arthritis.  They are so joined he could not even get a needle in them.  He recommended 2 things, inserts for shoes and special dancer pads for dancing.  He also recommended I go to Fleet Feet Sports and get fitted for shoes.  I did it all and have to say my feet are much better today.  I am also to take Alive each day so that the build up will dull the pain.  I guess the only option to be pain free is new feet.  

I arrived home late and was told by Prince James to hurry up and feed him as he was going to dance night at the dance club.  Was I going?  Remember I have spent the whole day trying to get foot pain relief caused by dancing.  Surprisingly I did make dinner and as I had to rush, the kitchen was a complete mess.  As he ran out the door, he said, “I’ll clean up when I get home.”  Did he really think I was going to?  this warm salad comes from Fine Cooking.  I picked it as it reminded me of a salad my Dad would just rave over.  

Ingredients:

5 slices of thick-cut bacon (about 6 oz.)

3 scallions

1/4 C apple cider vinegar

1 large shallot, coarsely chopped

3 T EVOO

1 T grainy Dijon mustard, such as mail Old-Style

1/4 t granulated sugar

Kosher salt and ground black pepper

1# kale, stemmed and cut into bite-size pieces

8 radishes, trimmed and quartered lengthwise through the stem

3 hard cooked eggs, halved

Directions:

1. In a large skillet, cook the bacon over medium heat, turning occasionally, until crisp.  
2. leaving the fat in the pan, transfer the bacon to a paper plate.
3. Add the scallions to the skillet and cook, flipping occasionally until lightly shared, about 2 minutes.  Transfer to a paper plate.  
4. Reserve 2 T of the bacon fat, pour off the remaining fat, and wipe out the skillet.
5. Combine the 2 T bacon fat with the vinegar, shallot, oil, mustard, sugar, 1/2 t salt and 1/2 t pepper in a blender and blend until combined about i minute.  
6. transfer the vinaigrette to the skillet, add the kale, radishes, 1 t salt and 1/2 t pepper, and cook over medium-high heat, tossing occasionally, until the kale begins to wilt, 4-5 minutes.  
7. Transfer the kale mixture to a platter.  
8. Chop the bacon and scallions coarsely and sprinkle evenly over the top of the kale.
9. Arrange the hard-cooked eggs around the platter and serve.  

We had the house red wine with dinner.  When Jim came home he had popcorn and the remaining pie for a snack and also cleaned up.  Then he immediately fell asleep in his chair and finally went to bed early.  I watched the back shows of Nashville.  Not liking it as much.  May have run it’s course this year.