POD: Day 106

I am in love...with balsamic vinegar. Last Christmas I was gifted a set of speciality oils and vinegars made by Blue Sky in Chapel Hill. I have been using them sparingly in order to hold onto their delicious flavors for just a little while longer. Of course despite my intention, I sped through both bottles of oils, but have managed to hoard the vinegars---until now. 


For Thanksgiving I cracked open the bottle of fig balsamic vinegar to coat oven roasted brussels sprouts and shallots (to rave reviews I might add!). Tonight, craving some leafy green fare after the carbo-load-gluttony-fest known as Thanksgiving, I sauteéd green, curly kale in nothing but olive oil and then (while it was still warm) tossed it in the fig balsamic vinegar and sprinkled it with a touch of sea salt. Perfection! It was a welcome distraction to the daunting assignments that always accompany the last two weeks of a semester. Comfort food to the rescue!