Sunday, October 11, 2020

Sweet and Sour Red Cabbage

The lowly cabbage is elevated to gourmet status in this recipe. Besides it's so quick and easy to make. I wasn't sure I'd like this recipe so I cut the cabbage in half. Trust me, just make the whole cabbage (double other ingredients when using the whole cabbage). Even Gary raved about it.

2 tablespoons of butter or bacon grease
1/4 cup apple cider vinegar
1/2 cup brown sugar, light or dark
1/2 red cabbage, core removed, sliced into 2 inch by 1/2 inch pieces
salt and pepper to taste
2 tart firm apples peeled and chopped fine

Melt the butter, add the vinegar and sugar and heat on low to melt and blend these ingredients in a non reactive pot. I used a corning ware pot with a glass top lid on top of the stove. Add the chopped red cabbage, bring to a boil, turn down heat and simmer covered for 15 minutes. The cabbage looks like a huge amount but it cooks down nicely. Last add the apples and simmer uncovered for another 15 minutes or until excess moisture is reduced. Serve warm along side pork chops or by itself.  

Be Safe, Be Well

Saturday, October 3, 2020

Candy Roaster Time

This time of year the North Georgia Candy Roaster squash ripens. Gary went to the market very early this morning and bought the last one available. Only one farmer at our farmer's market grows this variety of squash and they sell out fast. The photo above is from several years ago. The one Gary got today measures 30 inches long and 8 inches in diameter. It probably weighs 30 pounds. We're going to wait till it warms up and cut it outside with a utility saw. Really, it's that big. 

I've trying to remember which recipes I used the last time I got one. I know I made a batch of soup. I also froze some that I parboiled. I remember roasting some. The North Georgia Candy Roaster squash was developed here in North Georgia specifically for the climate, but also for it's taste. As the name implies, it is a sweet squash and is supposedly even better than pumpkin for pies. It is filled with seeds like a pumpkin is. I'll probably roast the seeds. Hum, maybe I can make some Candy Roaster pudding. We shall see.

I'm hoping to be able to get a camera before too long. Preferably before all the leaves start to change color for Autumn. In other news, we've discovered something about Bonkers, he likes bran cereal for breakfast but it has to have milk on it. Now waiting for an up date from President Trump's doctor. Wishing he and Melania and all others with covid virus get well quickly. Of course well wishes to all those who've lost loved ones to the virus from this pandemic.

Be Safe, Be Well

Sunday, September 20, 2020


My computer is 12 years old and outdated. Bonkers dislodged the M which makes typing that letter a real challenge. My cameras are newer than my computer and those are also outdated. Local sales folks say everything electronic is outdated before a person even buys it. Saving my pennies to purchase updated models. (I typed penis instead of pennies, that would have been a real faux paus).

After a summer of rain almost every day, we now have a dry and cool spell. The two climbing rose bushes I splurged on are slowly recovering (even though they were planted in half whiskey barrels for better drainage).

Soda Lake at Carrizo Plain

Meanwhile I've been drying more herbs. With an over-abundance of chives, I plan to make some chive cakes. They're really not cakes at all but more like soft appetizer called dim sum. The cakes are made with rice and tapioca flours along with chives and steamed. They can be fried afterwards. Various versions are made in China, Vietnam, and other Asian countries as a street food. Since I have an abundance of chives, I thought I'd give them a try.

Meanwhile it took me about twenty tries to load the photo of Soda Lake. Same with the photo above of a pinch pot I made while traveling in my motorhome moving from California to Florida. Glad we made that decision long ago. Just sticking with a white theme for this post. Stay tuned for the chive cakes very soon.

Be Safe, Be Well