I’m not much of a resolution person. I think we can make changes, but not over night. I think we improve through a series of milimeters of alterations. Slowly buffing out the rough corners.

Mark Bittman echoes this sentiment in his food column this morning and offers some great ways to make small changes in your diet. Bittman’s mantra in the past year has been to eat less meat, but not cut it out entirely, and to increase vegetable consumption.

I need to make his recipe for beans and sausage.

White beans with kale and sausage.Sauté some loose Italian sausage in olive oil until lightly browned. Add minced garlic, cooked white beans, chopped kale, a splash of bean-cooking liquid or water, salt and pepper. Simmer until beans are hot and kale is wilted. To garnish, add oil and parsley.

And now we’re off to the Museum of Natural History. I have mostly kicked a two day stomach bug, and I’m itchy to get out and have some adventures among the dinosaurs.