To complete this week's Dark Days challenge I made lunch today using turnips, kale and onions from my 9 Bean Rows winter CSA share. I saw this recipe for Smoky Roasted Turnips on The Food Lover's Primal Palate but didn't feel like waiting for the oven to heat up. I then started thinking about bubble and squeak and so added kale. A fried egg from our ducks seemed like a good bump of protein. I had bacon fat on hand but thought the flavor of olive oil would be good with the pimenton and so I used oil from Higher Grounds. It was delicious and when Penny noticed me eating she ran over and stole a bunch even though there was enough hot pimenton to give a little burn. She's my little firecracker!