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my da is fine, packs away twice as much as I do
Glad your dad is doing well.
I'm going to do in the crock pot. With all of the usual suspects in the pool with it.
I don't know if I should set it for 6 or 8 hrs. I just read that the meat can seem dry if cooked too long. 
Anyone?
As long as there is plenty of juice, it shouldn't dry out.
Yum!
put these two things together.
Anyone with suggestions? I would greatly appreciate it.
I made a horseradish/sour cream mixture and put a dollop of that in. Very, very yummy!
sauteed in olive oil with a shake of red pepper flakes, garlic, raisins, a dash of vinegar and a tiny bit of honey. My friend, Suze, said she lived on this dish while she was on chemo for breast cancer. She said she never got sick from the chemo as long as she stuck to this dish afterwards. I like kale just about any way, but this is very nice.
Basically you just sauté, then throw in some sour cream and cream cheese (not a lot), put bread crumbs on top and bake.
I have only recently discovered kale and am enjoying trying it different ways. I always thought it was just a garnish.
I don't know if it's the color or what, but I feel like I am eating something very good for me.
OTOH, we had some serious problem with our very primitive plumbing system after a kale-a-thon a few months ago, lol.
Our human guts LOVE kale. On the other hand, I'd be having massive 'plumbing' problems if I had it with dairy! Enjoy it. It's awesome good for you.
Is your sensitivity to dairy in general or just dairy and kale?
I can tolerate goat (or sheep, but that's rare) milk and goat cheese because the lactose molecule of goat milk is about 100x larger than cow's milk lactose molecules. I went without anything creamy for several years until I discovered goat yogurt. That was a huge relief. My allergy had progressed to the point that I was getting sick over even baked goods made with milk. Honestly, I sometimes wonder if it isn't the hormones they give dairy cows...but I digress. I eat a lot of kale, chard, collards, bok choy and I love it all, so no problem with veggies at all!
I love all things dairy. So, I just put up with the symptoms. I tried Lactaid, but it didn't seem to do a thing.
It started in my mid-30s, sudden onset, but went off/on for a couple of years as long as I didn't overdo it with cheese, then progressively it developed into an emergency stage. One night my body decided that a tablespoon of grated Parmesan merited a complete purging of everything, everywhere in my body, all accompanied by trembling, intermittent spiking fever, and fainting. So, I just don't take the chance now that I know what the stakes are. Blue cheese was my favorite cheese from the time I first tasted it when I was 3 or 4, but I liked all kinds of cheese. I still use butter, though; it has no lactose.
Having gone through the stages, the most effective precaution I take before going out or to a party is to swallow an acidophilus capsule just in case there is dairy in some part of the meal that isn't obvious. I also always carry Pepto Bismol tablets as a backup.
There is no reason to think that the intolerance will progress for you the way it did for me. Sometimes people just get over it. I'm voting that for you.
I ended up making a kale gratin and am about to put it in the oven, but I am definitely going to try this sometimes.
And I'm going with the bleu cheese for sure.
I am a sucker for bleu cheese too!
It's very good! I am always looking for new kale recipes at this time of year because out farmers market seems to have a never ending stash of it!
let me know if you make it! It's really delicious! 
banana raita
I've got the ham soup made and more cooked ham in the fridge, so it'll be one or the other. We're going to see temps in the mid seventies today. Salads may be the way to go.
Planting cukes and tomatoes tomorrow.
I toy around with a lot of different approaches. Bake and broil. Boil, bake and broil. Slow bake and finish in a hot oven. Start in a real hot oven then slow bake.
tin foil and in a spice rub (salt, pepper, sugar, brown sugar, garlic, onion flakes, thyme, oregano and paprika). I later bake at 325 for 1/2 hour with Sweet Baby Ray's slathered over them. They turn out quite well, IMO.
From last night's dinner with Heretic. Isn't he the best? 
Very cool!
I had the ingredients ready, so it was wonderful to get home after a nightmarish Fri. traffic jam experience and simply put it together.
Mint chocolate for dessert.
Cher