Tuesday, October 31, 2006
Yes, yes, I know, it's not not a main dish, particularly, but we're on a health kick here at the Mettleworks Ohio branch office. Very often we'll get into a rut with vegetables and side dishes as we do with the main courses, so shake things up a bit. An even better advantage is this dish tastes wholly different from what you'd expect: it in no way resembles "steamed cabbage", which is a tribute to institutional blandness. It's really tasty, sporting a sweet & sour quality, and it's almost bulletproof to prepare.
One-quarter head of red/purple cabbage, thinly sliced (I use the purple ones- I also find it economical that grocery stores now are selling partial heads of cabbage lately, so waste is at a minimum)
One medium white or spanish onion, cut into thin rings
2 teaspoons olive oil
1/3 cup balsamic vinegar
1/2 cup chicken stock
2 tblsp brown sugar
1/2 cup good red wine
4-6 strips of cooked bacon, chopped (if it's raw, you can saute the bacon with the onion. On weekends I'll make more bacon than we need for breakfast and store the rest in a ziplock baggie in the fridge for recipes)
Freshly ground Pepper
Kosher salt to taste
Start off with a large skillet or deep pot and saute the onions with the olive oil until translucent (you can saute the bacon up with the onion if you don't already have some cooked. If this is the case, you can eliminate the olive oil as the bacon will have plenty of grease on it's own). Deglaze the pot by adding the balsamic vinegar, the pepper, chicken stock and wine. Bring to a boil and add the brown sugar.
After the sugar has dissolved, add the cabbage and cover tightly for 25 minutes on a medium-heat simmer, stirring occasionally.
Drink a glass of the wine.
After the cabbage is tender, drain any excess liquid from the pot and return to the stove for a few minutes under medium-high heat so the bottom layer of cabbage and onions carmelize nicely. Salt to taste.
I really like this with pork chops, knockwurst with brown mustard or kielbasa. I recommend a Pinot Noir (Trinity Oaks PN is a really nice wine- and laughably cheap! Use it for the recipe, too) or a fruity Cabernet and a marinated green bean & beet salad (recipe for this provided upon request).
Well this sounds like a winner! Especially now that our Indian Summer is finally giving way to Autumn's chill. Can you send me the salad recipe too, when you get a minute - or post it here - which ever is easiest!
And while we are speaking of culinary things, I can say that I have experienced my first ever oven fire, last night. I dunno what my dad cooked in there before, or how long ago, but I about wet myself when I saw flames inside the oven.
How exciting. :o/
UPDATE from Bryan: Okay the marinated green bean & beet salad. Quite possible the easiest marinated salad on the face of the earth.
Marinated Green Bean & Beet Salad
Two cans cut green beans, drained
One can sliced beets, drained
1/2 an onion, thinly sliced.
OPTIONAL: one 8-ounce can mushrooms, drained
3/4 cup "Zesty" or "Bold" style Italian dressing (Seven Seas, Kraft, Wishbone, whatever)
Combine in a large tupperware container with a lid, shake it all around to mix it, and leave it in the fridge for several hours or overnight. It's that simple.
Thursday, October 26, 2006
Friday, October 20, 2006
News You Won't Believe
And I also added the link to my MySpace.
I have a very obvious moniker there.
It declares all of my intentions - miraculously and to their credit, my kids even acknowledged my existence by adding me to their friend list.
Anyway...there that is.
Now I am prepared to board my plane and if it crashes (which I am always sure that it will) then so be it.
I hate to fly.
Pray for me.
Tuesday, October 17, 2006
Monday, October 16, 2006
I will be making another trip to Rhode Island this Saturday. My step mom is passing away and I will be leaving at the end of this week. I am hoping to visit my step mom again while she can recieve visitors, and I would like to be a help to Judy (my step sister) and to my dad.
Even so, it is with a dreadfully heavy heart that I leave my kids behind for so long a time. Its not like Stu can't handle it, he can, I mean he is a dad and what not, of course he's got it 'dialed-in.'
It's just that...well he isn't "The Mom."
Will he really worry about who gets what lunch on what day, and that it will have the main food groups represented in it? (protein? starch? vegetable/fruit groups?) Will he actually make/cook proper food - no matter how simple - or will he blow the nest-egg on chinese take-out and pizza and donuts?
I don't know. The answers to these and other puzzling questions elude me and therefore unnerve me.
I am going to miss each of my kids desperately. Horribly. I haven't even left yet, and I am already missing them.
Fortunately God is here, and He is in Rhode Island too. He watches over us all.
That is my only comfort.
So all things cyber such as blogposts, art uploads etc will be delayed until after I return, however, email will still remain a reliable way to contact me during this time.
Tuesday, October 10, 2006
His energy has fueled a full year of my work. Though there is no comparison at all between what he does and what I do, still, I remember him often and his dedication and vibrant works are a guiding light to me to pursue and persevere.
Another fabulous artist I have found at DeviantART (of all places, I know!) The first of which is known as:
Numb-Synapse please please take just a few moments and surf through her gallery. It is WELL worth it!
The other is my new favorite, a sculptor from southern France named Remy Tassou.
Please, check out his galleries, both at DevART as well as his own personal site.
I think his work belongs in Seattle first, and for obvious reasons.
There is not trash in this "Cyber-Trash" Gallery!
Anyway, that is what I am feeding on these days.