Lots of Little Updates!
Xavier Thank you for all your kind words and thoughts about Xavier (9). He seems to still be kind of cranky, but hopefully he's getting out of it. He did find himself grounded after he pulled it with his dad. We'll see if that gets through to him.
Cabbage Keep the recipes coming! I'm loving all of them and looking forward to trying them soon.
Eddie, who is our main cook in the family, made a cabbage soup with falsage (tofu sausage) on Saturday night. We sat down to eat it and Cedric said "I feel like a peasant". But, he was a well fed peasant. It was wonderful.
It's a Good thing I'm not a betting woman San Diego went down in three games.
Of Mice and Men, Part II Cedric told me on Sunday that at the end of the test, he could choose one of four questions to respond on. The one he chose? "Where does the title come from?" Score one point for mom!
posted by Mimi @ 10/10/2005 12:06:00 PM
6 Comments
6 Comments:
Kewl on the test question!
And ya gotta love peasant food sometimes. :)
ha ha ha "I feel like a peasant," that's great!
thanks for the smile. :)
OK--you said to keep the recipes coming....what I do with excess cabbage is to make spring rolls. Combine shredded cabbage with whatever other veggies you want, like shredded carrots, bean sprouts, bok choy, water chestnuts, etc. Then roll the veggie mixture up in spring roll wrappers and fry in hot oil. Serve with peanut sauce.
Knockwurst Stew:
1 pound of knockwurst (polish sausage works well too) sliced into 1/2 inch slices.
2 TB Butter
2 cans cream of celery
Milk (start with 2 empty soup cans worth)
Water, same as milk
Carrots, chopped like the sausage. about three cups
Cabbage, start with 1/2 head.
2 tsp caraway seeds
Cook knockwurst in butter in stew pot. Add all other ingredients. Bring to boil then simmer until carrots are tender.
I never measure any of this. Want it thicker? add more cabbage. Thinner? more milk and water.
We like to eat it with rye or pumpernickle bread.
We also like to be abe to taste the caraway. This is one that gets better if it stews (pun intended) for a while. (I think its best the second day.)
Here is an easy one for Cabbage Soup from the Enchanted Broccoli Forest Cookbook:
Sautee sliced onions in butter until nice and browned. Add Water or stock and shredded cabbage. Cook until done. Serve toopped with (and this sounds weird but is delicious!) a dollop of Dijon Mustard and shredded mozarella cheese.
I don't have the amounts in front of me...I'm a negligent measurer, myself. This is also probably one of the world's thriftiest reipes, too.
Wow - I didn't know 9 could be so difficult. Actually, I'm sure at some point, every age is difficult, right? i'm sure you're handing the best you can --- you sound like a wonderful mom. And I don't have any cabbage recipes. i don't think I've ever even bought it. I do like it in the soup we get before our meals at Thai restaurants...:)
Oooh, I saw someone just mentioned springrolls..those sound delish. Seriously made my mouth water :)
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