Song: Taste and See: Breakfast: Banana with Rice Cake Sandwich et. al.

Have you ever tried to whistle in vibrato Taste and See | Catholic Communion Hymn | James E. Moore Jr. | Choir with Lyrics | Sunday 7pm Choir while making breakfast?

Breakfast: a freeform sliced half banana, strategically placed on a rice cake spread with sunflower seed butter topped with a graham cracker square (omit this step if gluten-free). Store bought toffee cashews that tasted like petroleum, next time I will make them myself. A 2-cup mug of 2 min. nuked water with lime peel and a sundried tomato. Next time skip the sundried tomato.

CB

Kale Chips

1 bunch of kale

1 tablespoon powdered nutritional yeast

1 tablespoon olive oil

1 tablespoon apple cider vinegar

1/4 teaspoon salt

Preheat oven to 350 degrees. In a large bowl, mix together the yeast, olive oil, vinegar, and salt. Cut the stem away from the kale, chop kale into 1-inch bite-sized pieces, and place in the bowl with the liquid. With your fingers, rub the liquid mixture into the kale until each piece of kale has liquid on it. Place on a cookie sheet, spaced out evenly. It may take more than one sheet, or batch, depending on how large the bunch of kale is, or the type of kale you have.

Place sheets into the oven for approximately 15 minutes, occasionally checking for crispness. Depending on the type of kale it may require more than 15 minutes. Keep checking until desired crispness. Remove from oven, let cool, and place in a container until ready to eat.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from recipes on the internet.