Early morning walk, temperature 47°f so the cashmere beret and wrist warmers came into play.
No frogs now, maybe burrowed under mud, but a couple of ducks at the pond keeping an eye on me and making u-turns to get out of range.
Misfits scheduled for early today, so I got the returns out promptly
For once showing you the rest of the story -- produce soaking and box broken down ready to recycle.
Usual yogurt and blueberries, yogurt for upcoming pastry and sauces as well as desserts with the berries.
Cornish game hen for future holiday needs, each the right size for a meal for two, and practically unobtainable locally. Hake for breading after I've used the tofu from last week. Apples for daily snack but I notice they're not keeping the doctor appointments away. Cans for the food pantry. Cheddar because I'm completely out of it.
I expect I had some plan for the cabbage which will come back to mind at some point, but I'm open to ideas other than pickling and coleslaw. I'm thinking steaming with caraway seeds.
Speaking of food, today's lunch was the last of the chicken dice, roasted and added to Spanish stew with some cabbage. I let the liquid evaporate, and ended with a kind of hotpot rather than stew, and the flavor was great, maybe concentrated by cooking down the liquid. Spanish Chicken Hotpot. Maybe a Spanish speaker can translate.
Happy day everyone, hoping you know your onions, if not your cabbage.
Jane did
I braise cabbage; sweat a chopped onion in olive oil or butter until soft, add garlic maybe, add shredded cabbage and cook gently, add stock and herbs (a selection from mixed herbs, bay, juniper, caraway, peppercorns), season, and cook to the amount of doneness I want. I try and evaporate the liquid. Also works for chard (braise stems, add leaves last) and Brussels sprouts.
ReplyDeleteInteresting, thank you. Noted.
DeleteI cut up the cabbage with some onions and bacon. I cook it all down. Salt and pepper and once done is served as a side dish. Or I use it and make chow min
ReplyDeleteI know it’s also called other things but basically it’s mince meat, what ever veggies you have, spices and rice. That last thing added is the cabbage. Let it all cook until the cabbage is tender and serve.
I hope this helps
Thank you! Yes, that's a couple of goid ideas.
DeleteWhat a lovely walk!
ReplyDeleteIt was. Cool but bright is always good.
DeleteA head of cabbage can last me quite awhile. I slice and chop it for salads, sometimes coleslaw, or a nice little salad with apples, nuts, and raisins dressed with mayonnaise, honey, and celery seed. Cut up into soup, it sweetens the broth. I finished up the head of red cabbage I have been using for various things last night in my soup. It started out with part of it being cooked down with apples, raisins, a little brown sugar, and, yes- caraway seeds. Oh, and I stir-fried some of it with tofu and other vegetables! Such a lovely, versatile vegetable. I am sure you do all of these things.
ReplyDeleteA whole lot of ideas here, thank you. I'm about to do tofu, so that one's very timely. I've got most of it chopped and bagged in the freezer, because it will take a while.
DeleteI have noticed that game hens are always out of stock. Fennel in unobtainable, even through Misfits. You have another week of healthy eating ahead of you.
ReplyDeleteI watched the movie that Jane Goodall made to be shown after her death. Oh, if only our world would listen to her advice.
ReplyDeleteWe need to keep reminding people.
DeleteI would think the cold-blooded critters would be getting ready for winter--yes.
ReplyDeleteJane always had good advice. :)
I miss my frogs. But to everything there's a season, especially frogs.
DeleteI like to sautee my cabbage with onions potatoes and grated carrot. I always throw some kielbasa. It is a good side dish without the meat though. Season to taste.
ReplyDeleteThank you, i like that mixture. No kielbasa in my kitchen. My sister, married to a Pole, developed kielbasa expertise though.
DeleteYou will eat for another week. I just did a shopping this morning. It's getting so expensive.
ReplyDeleteYes, costs are flying up
DeleteJust can't trust these old adages . . .
ReplyDeleteThose are the things Shakespeare kept cats in, I think.
DeleteFrogs are gone from the ponds along the Confederation Trail now too. I miss their chorus!
ReplyDeleteThe food looks good. You know how to use foods so well, I thought about trying a misfits style grocery week myself to see if I can learn how to eat better. So far, half the produce gets hidden in the back of the fridge, and the fruit often has way too brown areas. I’ll keep trying.
ReplyDeleteI like to use the freezer a lot to avoid waste. Good for you to keep improving your food processing.
DeleteLove the reflection of those trees in that pond.
ReplyDeleteIt's a pleasing subject, sometimes calm, sometimes rippled, always interesting.
Delete