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Correcting For Any Errors Quite simply, if its not the correct length, just re-tie the bloody thing

Ingredients 2 bunches Tuscan kale, rinsed and dried 2 tablespoons + 1 teaspoon extra virgin olive oil, divided cup raw pine nuts pinch of salt pinch of garlic powder 1 large avocado, cut into wedges red pepper flakes (optional) for the dressing shallot 2 garlic cloves 1 tablespoon lemon zest 1 large lemon, juiced (about cup) cup Parmesan cheese (or sub other variety of hard cheese) -1/4 cup extra virgin olive oil sea salt and black pepper, to taste Instructions Use a sharp knife to de-rib the kale, cutting down the center to remove the tough stems

RosaBella by Sweetie Pie, this lace trimmed long gown is so classic and traditional

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