Hailing from the Ozarks, Addie Broyles expanded her cooking (and eating) skills on the West Coast and Spain before settling in Austin, mainly for the aguas frescas at the taco stand down the street from her house where she, husband Ian and son Julian are now attempting to grow their own food in the backyard. They recently welcomed another baby boy and two chickens to the family.
Relishing food is about taking time to enjoy what has become the often hurried and mundane task of nourishing our bodies. Relish Austin is Addie's search for things that make her go "mmmm." High brow, low brow. Fast food, slow food. In Central Texas. On the Web. On the streets. In your garden and in your kids' lunch box. In your refrigerator and on your dinner table.
Relish Austin is also the name of Addie's print column that appears in the Austin American-Statesman a few times a month.
Unless otherwise noted, all photos are by Addie Broyles.
If you are a food blogger in Central Texas, consider joining the Austin Food Blogger Alliance, a newly formed nonprofit organization whose mission is to set an ethical standard for transparency and fairness for bloggers and coordinate classes, social events, and philanthropy projects for the food blogging community.
By Addie Broyles
| Wednesday, January 12, 2011, 01:32 PM
Kale chips have been all the rage on the blogosphere in the past year or so, but I just now got around to making them for a book club potluck last night.
It just so happened that Susan Leibrock of the Sustainable Food Center was getting ready to make kale chips on her weekly segment on FOX 7’s morning show. She invited me to come along with her this morning, and the swift folks over at FOX have already posted the video online.
My big realization when making the “chips” for the party last night was that you can make them out of just about any leafy green. Mustard greens, chard, spinach, broccoli leaves, cauliflower leaves, Brussels sprouts, etc.
Just tear the leaves into chip-sized pieces, toss with a little olive oil, salt and pepper and bake in a 300 degree oven for 15 to 20 minutes or until the leaves are crispy.
This is my new favorite way to use up greens of any kind from my winter garden. They are light, delicious, healthy and oh-so-satisfying when you want a salty snack.
hello the information on this site is just incredible it keeps me coming back time and time again ,personallythis site has helped me through some very tough funerals so i couldnt like it any more i have done my best to promote this blog as i know that others need to see this thng ,cheers for all the effort you take in making this fabulous resource ! ok,cheers
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By Kay
January 12, 2011 3:00 PM | Link to this
I’m totally trying this out! Love kale and I’m sure this will be a tasty treat.
By Rene Widdop
June 23, 2011 5:51 AM | Link to this
hello the information on this site is just incredible it keeps me coming back time and time again ,personallythis site has helped me through some very tough funerals so i couldnt like it any more i have done my best to promote this blog as i know that others need to see this thng ,cheers for all the effort you take in making this fabulous resource ! ok,cheers