I took today off because Ben had some things to do. This doesn’t happen very often but it was nice to see Sam off on the first day of his senior year of High School.
Five years ago when Sam was starting 7th grade my Mom said to me, “don’t blink, or the next thing you know he’ll be graduating!” She was correct! The last five years are gone and I’m pretty sure I’m only half way through that blink!
I’m sure it’s this way for many people. I bet I could Google “how people feel at various ages and stages of their lives” and there would be hundreds of books and articles written about these ages and stages in life and how we all perceive them.
I know in my twenties I was not frantic about how short this life is and how there is so much stuff I have to get done RIGHT NOW!
I wasn’t as worried about my health or the future for my children.
I think my Mom was about 45 when Sam was born. I don’t know if it stressed her out to think of her 20 year old daughter being a Mom. I only remember her being really nice to me and saying how she was more worried about me than she was about Sam being born. She said she hadn’t really thought about how she would feel. But, the feeling of being worried and concerned with me over Sam was unexpected.
I think she was expecting to feel more concern for, Sam like you do when you have a baby. But her first thoughts were for her own baby! I don’t have grandchildren but that dynamic makes more sense to me now.
And, speaking of having more concern for my health. Wheat berries are one of those grains that I don’t make enough cause I always think it’s going to be more of a pain in the behind than it really is.
But, it’s easy to make, and it’s hard for me to describe how much I absolutely LOVE the texture of this stuff!!! It’s chewy and has a fabulous nutty flavor. It is a perfect compliment to kale! This Wheat Berry Kale and Roasted Nectarine Salad seems like a nice summer to fall transition. It’s got the colors of fall and the flavors of summer!
Wheat Berry Kale and Roasted Nectarine Salad
Ingredients
- 12 oz. cooked wheat berries (~6 oz. or 2/3 cup, dry)
- 10 oz. raw chopped kale
- 2 Tbsp. Balsamic vinegar
- 1 Tbsp. 21 seasoning salute Trader Joe's
- 1 tsp. ground cinnamon
- 1 ~185 g nectarine roughly chopped
- 21 g agave
- 2 oz. fresh mozzarella cut into ~1/2 inch pieces
- Kosher salt to taste ~2 tsp.
Instructions
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To cook the wheat berries, first, soak them overnight covered in clean water (this is optional but it will reduce your cooking time by ~10 to 20 minutes).
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After soaking them, drain them, add them to a pot, fill the pot with ~2.5 to 3 cups salted water (I used ~1 tsp. kosher salt here), bring them to a boil then turn the heat down to medium low and cover the pan.
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Simmer the wheat berries at medium low until they are tender (~30 to 40 minutes, check them after 30 minutes).
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Drain the berries, salt them to taste, and set them aside.
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While the wheat berries are cooking, wilt/sauté the kale in a large skillet.
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I didn’t use any oil but I added water as necessary so the kale would not stick to the pan.
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While you are cooking the kale season it with the 21 seasoning salute seasoning, a little salt (~1/2 tsp), and the cinnamon.
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While the kale is sautéing and the wheat berries are cooking place the chopped nectarine pieces on a small cookie sheet lined with parchment paper.
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Drizzle the nectarine with the agave and roast it, on the second rack from the top of the oven, at 500°F for a few minutes (just until the edges begin to brown).
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Watch carefully checking every 1 to 2 minutes. It will take about 6-8 minutes.
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In a large mixing bowl combine the wheat berries, the kale, and the nectarine.
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Drizzle on the balsamic vinegar and toss everything to combine.
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Stir in the mozzarella pieces scoop into bowls and EAT!!!
