Biological Warfare, touche (without the accent mark)

I am sick. Really disgustingly sick. This bug I have caught is a cornucopia of everything that a person can catch. I have determined that this can not be natural. It was, for sure, manufactured in some laboratory. It probably came in the mail. Most biological warfare does. That is the only explanation. The Universe is too kind to create something like this and it was too perfect. I have mono/migraine/double earache/vertigo/my-throat-is-swelling-shut/chest cold/nausea/throwing up/and leg aches. In addition my face has swollen because the pressure is so intense. OK, I know that in reality some terriorist isn't the mastermind, but I am still stunned. Thankfully, I am up on my feet, and the worst is behind me. So on to better...


Did you see this on Design Sponge? Lovely Yes?

{One day I will take pretty pictures like this of my food. One day, when I don't have an unbelievably active 2 year old and a 1 year old that follows right behind her. When I don't have a husband that considers 9 hours of work a "short" day or when I move somewhere where I know someone that can babysit and give me a moment of quiet. One day.}

Salad Ingredients
1 large bunch of kale, washed (about 7 cups loosely packed)
1 Golden Delicious apple, cut into matchstick slices
3 ounces Parmesan cheese, thinly sliced with carrot peeler
Dressing Ingredients
2 tablespoons apple cider vinegar
2 tablespoon molasses (not blackstrap)
1 teaspoon coarse ground mustard
1 small shallot, finely diced
2 tablespoons olive oil
2 tablespoons vegetable stock
Pecan Ingredients
1/2 tablespoon butter
1/8 teaspoon cinnamon
1/8 teaspoon red pepper flakes
pinch of allspice
1 tablespoon sugar
1/2 cup pecan halves
Instructions
1. Using a sharp knife, cut away think center stems of kale leaves and discard stems. Stack several leaves, tightly roll them into a cigar shape and slice them into thin ribbons. Repeat until all leaves are thinly sliced.
2. In a small bowl, combine molasses, vinegar, mustard, shallots, oil and stock, and season with salt and pepper. Toss dressing with kale, apple and cheese, and let sit at room temperature for one hour.
3. Heat butter in a small skillet over medium-low heat. Stir in cinnamon, allspice, pepper, sugar and pecans. Toast pecans for 2 to 3 minutes, stirring until the sugar has melted and the pecans are lightly toasted. Spread on wax paper to cool. Toss pecans with salad and serve.