It happens right about this time every year. I can count on it like I can count on my baby waking me up before my alarm clock goes off every day.

I get the summer blues. See, I work through the summer and July is CRAZY time at work. (I head up the Product Management team at an educational software company and we release a new version of our software at the end of July each year, in preparation for back-to-school.)

So, as the rest of the world is slowing down - heading off to less humid places, sleeping late, or just catching up on hobbies and family time - I'm speeding up. Cramming to fit more work into less time. Checking my email practically 24/7. Cutting back on sleep in a desperate attempt to create more hours in the day.

The worst is when people say "I don't know how you do it! Working all summer long with just a few days off." Honestly, most of the time I don't either know how I do it. And some days I don't really want to do it anymore. 

The saving grace is that I love my job, am passionate about what our company has been able to accomplish, and - as I always tell myself - I hate being bored! Sunny sandy beaches? Booooring. Lazy mornings sleeping in? Booooring. Crossword puzzles and chic lit? Booooring. Or so I tell myself. 

Today on "Eat. Live. Be" we're talking about things we can't live without. For me, it's my family and my kitchen. My family because they are always there for me, even when life is hectic and crazy. Coming home to a wonderful and lively crew makes even the busiest seasons fun. And my kitchen, well, my time in the kitchen - peeling, chopping, stirring, kneading - is like therapy for me. It helps me unwind after a long day, helps me put things in perspective. 

Here's my latest happy finding, a recipe that made major waves on the Internet months ago that I just got around to trying. It's fun to eat, super easy to make (once you've cleaned the kale), and - a bonus - super duper healthy

Kale Chips

1 bunch curly leaf kale
1 tablespoon olive oil
Salt, to taste

Preheat the oven to 325* and line two baking sheets with parchment paper.  

Rinse and dry the kale, and remove the stems and toughest ribs. Rip or cut the kale into large pieces - about three pieces per leaf - and then toss with the oil. Sprinkle with salt and toss some more. 

Arrange the leaves in a single layer on your parchment-lined baking sheets. Don't crowd the greens - you want them to roast, not steam. 

Bake for about 20 minutes, or until crisp. Cool for a few minutes before eating.