Life gets in the way; or Garlic Mushrooms and Kale

Time for some real talk.

As most biomedical scientists here in the US know, funding for research has been getting cut over the past few years. Doesn't bode well for those of us who are up and coming, which means that it's even more important to get funded early and establish yourself ASAP.

So that's where I've been all week. Writing my first grant. And boy, has it been a doozy.

To get me through this, I've been relying on real brain food, like this sautéed kale and mushroom dish...

And Edy's Slow Churned French Silk Ice Cream. Because that's TOTALLY brain food, too, right?

Throw some seitan over the top, and it's a complete meal!

Promise, I'll be back up in your RSS feed soon!

Garlic Mushrooms and Kale

Adapted from Appetite for Reduction

1 tbsp olive oil
6 cloves garlic, minced
1/2 tsp salt
8 oz cremini mushrooms, sliced
1 lb kale, sliced into pieces
1/2 cup water
freshly ground pepper
1 tsp sriracha

Preheat the oil in a deep skillet. Cook garlic for one to two minutes, until fragrant. Add the mushroom and cook until browned. Add in the rest of the ingredients, cover, and cook for 15 minutes, until kale is wilted. Serve right from the skillet.