What a week it has been. It’s not quite 8pm and I’m hoping I can summon enough energy to stay awake for the next hour. We spent the last two nights celebrating the release of our latest album as Emily Haavik & the 35s. The Duluth show was Friday at Blacklist and last night we were down in Minneapolis at the Aster Cafe. Both venues were so fun and full of wonderful people. The Aster is a beautiful, intimate space with gorgeous views of the city. There were so many friends and strangers crammed in there, it may have driven the staff a little crazy. But the whole night felt like a true celebration. It was a quick drive down and back, but I’m so grateful we were able to have an album release in two cities so dear to our hearts.
If you don’t know, Emily Haavik & the 35s is comprised of many of my closest friends and my husband! Emily and I have known each other as long as we can remember. Every time we play together it feels sacred. Lifelong friends are always a treasure and being able to make music together feels like such a gift. We’ve become a pretty good team, I’d say, and we’re really proud of how that is reflected in this album.
I’m sharing yet another kale recipe. I’m not sick of kale salad yet, and I hope you’re not either! This salad is a great little side salad or you can add some protein to it and have it for a meal. Add some craisins and, all of a sudden, you have a holiday-themed dish. :)
Light Kale Salad
10 minutes, serves 4-6
1 small bunch of kale, chopped small (about 8 cups)
1 c shredded carrots
1/4 c sunflower seeds
1 T chopped cilantro
3 T olive oil
1 T rice vinegar
1 T dijon mustard
1/4 t salt
1/4 t pepper
1/8 t garlic powder
Place kale, carrots, sunflower seeds, and cilantro in large bowl.
In small bowl, whisk together the olive oil, vinegar, mustard, salt, pepper, and garlic powder.
Pour the dressing over the greens and toss everything well to combine.
Serve as is for a side salad or add some protein to make it a meal!