By the by, the cabbage recipe is for you, Ash. I expect a full report once you've tried it, what you think, how you like it, etc. And that's an order!
- 2 TBSP butter (I use lard)
- 1 head cabbage, about 1 1/2 lbs, cored and chopped
- 1 TBSP minced garlic
- Salt & Pepper to taste
- 1 TBSP peeled and minced or grated fresh ginger
- Juice of 1 lime (I just splash it in from the bottle . . . not fresh, I know)
- Place the butter in a large, deep skillet over medium-high heat (a 12 inch cast-iron pan is perfect for this, but go w/ medium heat instead). When the butter melts, add the cabbage. Cook, stirring occasionally for 5 to 10 minutes.
- When the cabbage is limp but not mushy, add the garlic, salt & pepper, and cook another 2 minutes, stirring.
- Add the ginger and cook another minute. Drizzle with the lime juice and serve.
Yo! Delicious. It is especially fabulous with fried eggs for breakfast, but would be a good side in just about any meal. Out of the boys, little Truen especially enjoys it. "Mo' cabbisge," he says. Diego eats it, but with a lot of complaining about how he hates cabbage beforehand.
- 5-6 eggs at room temp., separated
- 2 TBSP maple syrup
- 1/2 tsp vanilla extract
- 2-3 cups milk or cream or combination thereof
- 1/2 cup rum (optional)
- Freshly grated nutmeg to taste
- Beat the yolks with the maple syrup until well blended. Stir in the vanilla and the milk and rum if desired
- Beat the egg whites and fold them in thoroughly. (You need not be too gentle; they should lighten the drink but not be discernable.) Top with grated nutmeg and serve.This recipe is adapted from the original in the cookbook, because 1) I don't use refined sugar, and 2) I found that I like my egg nog much thicker ----> thus, more eggs.
We have the good fortune of having eggs from our own chickens, so I have no qualms about consuming them raw. I would feel the same freedom if I was buying eggs from a small farm/farmer/co-op. The milk I use is also full-fat and raw, that is, unpasteurized - so delicious.
A friend who was here last week said, "This tastes like a custard smoothie!" Yes, indeed. One could argue is that is the perfect tide-over snack or finish-'em-off dessert, full of all that good fat and protein. And sa-weet.
I would also like to comment here: I have talked about my old-fashioned hand-mixer before, the one we got from our old neighbor in Minneapolis, Wilburn. But I just have to exclaim about it again. I can't resist . . . I adore it for more than its beauty and intrigue.
It is so easy to use! I like it better than an electric mixer! It is easier to clean! It's fun! Kids like it! It is as quick as a flash, with no assembly required! I recommend it to anyone -- pick one up the next time you're at a thrift store!
Seriously, it's the best. I'm starting to get a little suspicious about all this electric stuff. Ultimately, it seems so unnecessary . . . just . . . superfluous. Like electric can openers . . . really??? Really.
(Whew . . . got that outta my system . . .)