By Danny's birthday. He would have been twenty-seven. Same age I just turned. We're the same age now, except we're not, because Danny will always be sixteen and I will always be getting older and the distance between us will always be growing even as the memory stays the same.
I went to Holy Cross. Summer cemetery. Green grass, warm sun, the headstone surrounded by the flowers Rachel Katz keeps fresh. I told Danny about the wedding — the venue, the menu, the pierogi count. I told him I wish he could be there. I told him he'd be the worst best man in history — he'd lose the rings, he'd give a speech that was ninety percent inside jokes, he'd drink too much and try to dance the polka and fall down. He'd be perfect. He'd be there. That's all I'd want.
Megan met me at a coffee shop after. She didn't ask how it was. She just sat down and handed me a coffee and said, "I ordered you the big one." This is love in the small moments. Not the proposals, not the sunsets. The big coffees on hard days.
At the brewery, I'm working on a special wedding beer. A collaboration with the head brewer — an amber ale with honey and rye, something that bridges Polish and Irish traditions. We're calling it "Dwa Narody" — Two Nations — and we'll serve it at the reception. The head brewer said, "It's a good idea." Three words. Career highlight.
Made a batch of pierogi with short rib filling — braised short rib, shredded, mixed with caramelized onion and horseradish. This is a filling I've been developing for a while. Rich, meaty, with a kick from the horseradish. It's the most ambitious filling I've attempted. Babcia would not have made this. Babcia would have eaten three and asked for more. I'm sure of it.
The horseradish in that short rib filling — the kick I’ve been chasing through four test batches now — started as an experiment, a way to cut through the richness of the braise and make something that felt alive on your tongue. This salad is where I first understood what horseradish could do in a dressing: balanced by honey, sharpened by vinegar, poured over something sturdy enough to hold up to it. On a day when I needed food that felt like more than food, this was what I made when I got home from the coffee shop with Megan, still holding the warmth of that big cup she’d ordered me.
Kale & Bacon Salad with Honey-Horseradish Vinaigrette
Prep Time: 15 min | Cook Time: 10 min | Total Time: 25 min | Servings: 4
Ingredients
- 1 large bunch lacinato (dinosaur) kale, stems removed, leaves torn into bite-sized pieces
- 6 strips thick-cut bacon, cut into 1/2-inch lardons
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/3 cup toasted pepitas (pumpkin seeds)
- 2 oz shaved Parmesan
- Honey-Horseradish Vinaigrette:
- 2 tablespoons prepared horseradish, drained
- 1 tablespoon honey
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 small clove garlic, finely grated
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the bacon. In a heavy skillet over medium heat, cook the bacon lardons until crisp and golden, about 8–10 minutes. Transfer to a paper-towel-lined plate and reserve 1 tablespoon of the drippings.
- Massage the kale. Place the torn kale in a large bowl. Drizzle with the reserved warm bacon drippings and a pinch of salt. Using clean hands, massage the kale firmly for 1–2 minutes until it softens and turns a deeper green.
- Make the vinaigrette. In a small bowl or jar, whisk together the horseradish, honey, apple cider vinegar, Dijon mustard, and garlic. Slowly drizzle in the olive oil while whisking until emulsified. Season with salt and pepper to taste.
- Assemble the salad. Add the cherry tomatoes, red onion, and crispy bacon to the massaged kale. Drizzle with the vinaigrette and toss to coat evenly.
- Finish and serve. Top with toasted pepitas and shaved Parmesan. Serve immediately, or let sit for up to 20 minutes — the kale only gets better as it rests in the dressing.
Nutrition (per serving)
Calories: 340 | Protein: 14g | Fat: 26g | Carbs: 13g | Fiber: 3g | Sodium: 580mg