A month ago we went to New Orleans for a few days. I could kick myself for not getting more pictures. It just never really happened with my good camera. Boo has about 400 on her little point and shoot. Someday, I’ll upload those.
August 31st, 2011
WordlessWednesday:
August 29th, 2011
IHeartFaces:White
Oh, I’m out of the blogging habit and going to jump back in with an IHeartFaces challenge. A photo that emphasizes white and is not black and white. Hmmm….. This reminds me of when my youngest brother was about 4 and going through an all white phase in clothing. He only wore clothes, shoes, hats, and anything else that was white. It was better than his all nude phase.
Check out the other entries at IHeartFaces and enter one yourself.
August 21st, 2011
ridiculously easy and super delicious cabbage
well, it’s been a long hot summer full of vacations, some work, some getting settled into married life and some time off from blogging from both me and dena. however, now that the summer is winding down, i think we are both ready to get back into the swing of things and start posting two of our favorite things, food and photography.
i decided to post one of the easiest things i make after my husband has asked me to cook it twice this month. it kind of reminds me of the boiled cabbage that i have eaten before, but with more flavor and minus the wilted, overcooked watery texture. i always kind of like boiled cabbage, but it seems that the way it’s usually cooked is just cooked to death to the point where it barely resembles cabbage. it must be some sort of meemaw rule to cook it until it’s mushy, and that’s probably why i don’t see a lot of cabbage on the table when the meal is cooked by a person under the age of 70.
first you will need:
- 1 large head of cabbage or two small heads, roughly chopped
- 1 large white or yellow onion, roughly chopped
- 5-7 slices of thick cut smoked bacon
- 1 tbsp olive oil
- salt and pepper to taste
chop the bacon into small pieces and place them into a hot dutch oven. use tongs to stir the pieces around so they cook evenly. once they are nice and brown, reduce the heat to a low setting, and place the cabbage and onions into the pot with the bacon. add salt, pepper, and olive oil, and use the tongs to toss it all together well. place the lid on the dutch oven, and let it simmer for about 30-45 minutes , tossing occasionally. the cooking time is really going to depend on how tender you want the cabbage. i don’t add any water, because cabbage and onions are full of water naturally, so they will steam out their own juices and mix with the bacon fat and olive oil and create plenty of moisture.
now be forewarned, if you cook this dish for an old person, they’re probably going to complain the cabbage isn’t soft enough, but it is, trust me. also know that if you cook for old people, nothing is ever hot enough and everything needs more salt, so you’re better off just taking them to Luby’s.
