Bread, Wine, Salt

Sometimes astonishing things happen. The chocolate chips and hazelnuts are even better in your oatmeal cookies than you imagined they'd be. (That's 1 cup chocolate chips, ½ cup chopped raw hazelnuts, if you'd like to try it at home, and I recommend you do. You may never buy a Pepperidge Farm cookie again.) An old friend you'd written off calls out of the blue to say she's in the area and can she stop by for 20 minutes. A new(ish) friend says something really lovely about you about you for no reason. You out your blog on your facebook page and no one points at you and shouts “You're one of those blog blogging blogger people? Why on earth would anyone read that?” Your blog stats tell you that you have a reader in Canada even though you don't know anyone in Canada. (Seriously, neighbor to the North, please say hello, because I love you the most of all of my anonymous readers.) So in honor of astonishing things, I give you a picture-less, but astonishing...

I am bad at follow-through.  I have excellent intentions about a lot of things: my prayer life, my exercise regimen, my writing, and most definitely my intake of fresh vegetables.  Thus, the state of my crisper drawer is usually quite sad.  I had a bunch of beautiful rainbow chard that needed to be used quickly and I had no brains left in my head, so last night for dinner we had the rainbow chard version of clean out the crisper tart.  Olive oil whole wheat crust with rainbow chard and Romano cheese The key is the crust, a super simple whole wheat olive oil concoction I found at Chocolate and Zucchini .  I've used it multiple times and it has never failed me.  Are you afraid of pie crust?  I've never made a proper pie crust in my life and will shamelessly admit that I buy them in a box in the refrigerator case, but this crust is so easy even I can make it, which means you can make it, too.   Now, the elegant Clothilde makes her tarts...