(no subject)

[turps]

Saba! The delivery man just dropped off your gift. I'm just blown away right now. What with not being able to go to Connotations and various things, I've been a little down this week, but seeing that Lush package was enough to give me back a smile. You are amazing and lovely and I love you a lot. Thank you! *smooch*

I've just spent a considerable amount of time downloading Michael Weatherly pictures. The obsession, it runs deep. I also have new CSI and SPN to watch, which I'm going to do once I post this.


While I enjoyed the episode, I have to admit, that enjoyment rocketed when Chase appeared. Chase! How I missed him. While the show needed a mix up, I'm still not sure if I like the ducklings being spread out and new characters being introduced. What can I say? I like the familiar, and that's Chase.

Recently littledrop posted that there has to be a characters to grab her in shows, and that's very much true for me too. While I enjoy ensemble shows, I've always got one character that I love the most, the same going for the rps stuff too. Mention one of my fandoms and it'll be obvious who I like the most in that fandom. Which is why I'm a little wary about the direction House is going. If there's not a character that grabs me, I tend to lose interest. The show could be the best written thing on air, but if there's not that connection, I'm not interested.

nopseud gave me the heads up about a fresh fruit and veg co op scheme that runs in my area, and yesterday I got my first box of veggies. I got potatoes, broccoli, cabbage, leeks, onions, carrots, parsnips and cauliflower. Last night I roasted some of the carrots, parsnips, leeks and onions. Which went lovely with the noodles and chicken. Later today I'm going to attempt some leek and potato soup. Which will be perfect for today, because Houghton Feast starts tonight. The travelling fair, standing in the dark and cold as the lights are switched on. Pipe bands and the smell of candy floss and chips, then tonight, when I go to bed. I'll be able to hear the shriek of the rides and the remaining hints of sugar and grease that fill the air. I love Houghton Feast time. It means autumn is here and pomegranates will be back in the shops. But back to the veggies, if anyone has any good recipes for the rest of that stuff, especially the cabbage and cauliflower, share please. Just remember I'm kinda broke, so can't afford fancy ingredients.

I also changed my banner back to the kink one again. I know it's not for everyone, but I love it, and people should know it's mine *g*

James has our car at the garage again. For the last three years he's told them there's something wrong with the fuel gage, and they kept saying it was fine. Last week they finally admitted there was a serious problem with the fuel tank. So, he left the car there and went to stay at his mam's for the day. The garage phoned and said they'd had to take out the fuel tank, and when they'd put the new one in, there was no petrol left in the car. Which, no kidding! They told him to take some cash to pay for the petrol they put in. I so hope he's going to refuse, because surely they could have drained the old tank?

ETA:

And I loved it! Nick and Greg working together gives me glee. Greg, I made bombs. Hee! Also, the end part was just perfect. Sara looking on at them all having fun. I'm going to miss her.

Comments

[littledrop.livejournal.com]

The BBC Food (http://www.bbc.co.uk/food/) site is my favourite place for recipes on earth. Just type in cabbage! I found this recipe (http://www.bbc.co.uk/food/recipes/database/stirfriedcabbagewith_12155.shtml) straight away. Sounds delicious. And I don't even like cabbage!

Actually, I made a sweet green soup last week. Cabbage, green peppers, celery, spring onions, other green stuff, noodles, miso, soy sauce and sweet chilli sauce. But you could just dump the greens in some chicken stock for ten minutes, then add the noodles and the soy sauce for another five and it'd be fine. Miso is a little too mild for my tastes.

[turps33.livejournal.com]

That first recipe does sound delicious, and I have the ingredients too, which is always a plus.

The soup sounds really nice too, and getting the stuff I need would be easy. I'll be saving these comments to try out soon.

I have to admit, while I'll eat cabbage, I've never done anything other than boil it and have it with a sunday dinner. So cooking it other ways will be interesting.

[littledrop.livejournal.com]

The cabbage is lovely in the soup, I have to admit. And, hmm, if you ever do use miso (it's in most supermarkets these days), never, ever let it boil. Just stir it in at the end of cooking. Boiling ruins the flavour.

The thing that puzzles me about that BBC stir-fry cabbage recipe is it says to add oil as needed, but I imagine that would make the cabbage unpleasantly oily! Adding water instead would keep it clean and crisp.

[turps33.livejournal.com]

I've never used miso, but as I'm all about trying new things at the moment, I'll look out for it.

Oily cabbage does sound pretty nasty. I think water would be much better. I'm always surprised how much oil some recipes tell you to use. I really don't want to eat food swimming in oil.

[littledrop.livejournal.com]

I've been thinking about that cabbage recipe some more, and I think I'd even be tempted to use just a tablespoon of sunflower oil instead of olive oil, because olive oil can become really astringent when it's heated like that. Sunflower oil is the most easily heated oil, and it'd really let you keep the flavour of the garlic, salt and pepper.

Then again, I could be talking out of my ass! I'll experiment and let you know.

Oh! I had a thought about the pestle and mortar - rolling pin and a plastic bag would probably work. Not as easy, but doable if you don't have the other. Which I don't, although I did see some at Dalton Park the other week.

[ninjetti75.livejournal.com]

Careful, that's a STIR-FRY recipe! It's supposed to be done in oil; I don't think I've ever heard of water being used in a wok. (You probably don't HAVE a wok, do you? A heavy saucepan would work, I guess... ..I think you need to chat with me about stir-fry and Asian cooking before attempting that one, heh.) Anyway, stir-fry is done at rather high heat; it's really more of a searing-with-oil than what we think of as pan-frying. "Adding oil as needed" just means to have enough to splash about as the cabbage is stirred over high heat, not enough would lead to singeing the cabbage to the wok/pan, eugh.

[turps33.livejournal.com]

Next time I hit you up I'll make sure to get tips from you :)

[castalie.livejournal.com]

The show could be the best written thing on air, but if there's not that connection, I'm not interested.

I need that connection too; of course the show itself, the plot, whatever, they're important but as well written and interesting a show might be, if I don't find at least one character to love, it just doesn't work.

I think ER is the only show in existence that I followed even though they kept changing the actors/characters all the time. Then again, ER is a show I liked enough to follow but that I never fangirled per say. Might also be a reason why, come to think of it.

[turps33.livejournal.com]

but as well written and interesting a show might be, if I don't find at least one character to love, it just doesn't work.

Yep. I so agree. I need that character to love. It takes my attention from just watching a show, to loving it. Or to use your term fangirl, which actually fits better. There's shows that I watch and enjoy, but the ones I fangirl are above those in terms of enjoyment.

ER's actually a good example. I kept on watching even when Carter left, but it was never the same without him. Then even when he was there, he never achieved maximum 'OMG I LOVE HIM!' levels.

I have levels of fangirling now. What next, a graph to show crush and obsession levels? *g*

[ephemera.livejournal.com]

ohh - what kind of cabbage? (I have a sudden craving for red cabbage with apples - slow cooked with onion and sliced apples and a couple of cloves. ++)

Cauliflower - I have to admit I rarely get it as far as the pan, I like it raw to nibble on so much. Good in stir fry, good as cauliflower cheese, which is stodgy comfort food if ever there was, not good in soup, as it tends to take over...

You're making me want to go to the fair, my lovely.

[turps33.livejournal.com]

I fail at identifying cabbages, but it's one of the normal looking ones. Tight pale green leaves in a big ball. Sadly, a vegetable expert I'm not. I'd never think of eating cabbage with apple, onions yeah, just not apples. I need to get over the shying away from cooked fruit thing.

I like raw cauliflower too, not enough to eat a whole one though *g* Stir fry sounds good though.

I love when the fair comes to town. Especially as it's tied into so many memories of my mam and dad taking me when I was a kidlet.

[ephemera.livejournal.com]

crinkly dark green cabbage is good to make stuffed leaves with, and hard red cabbage is good for either red cabbage and apples or red-slaw and hard pale green cabbage is good steamed with vinager, or in stir fry, or as not-red slaw...


I really hope I get to see you soon!

[geneli4.livejournal.com]

The show could be the best written thing on air, but if there's not that connection, I'm not interested.

dude, YES, me too. i need characters! if i don't care about what happens to them, i don't care about what happens. maybe that's why i like fan fic so much? i always know i'm going to care.

[turps33.livejournal.com]

if i don't care about what happens to them, i don't care about what happens.

Yes! That's it totally. I need some investment to enjoy a show, and I get that through characters. You're right about the fanfic too, being invested in the characters enough to want to read about them makes for a story that'll pull you in and keep you interested.

[babycakesin.livejournal.com]

re: House: I don't know what to think about the new developments (the ducklings being around but not around House), but at least they're (kinda) back! At least it's original - I mean, in which other series do you see such a drastic change unless they're jumping the shark?

re: the coop scheme: that's such a fantastic idea - I wish I could convince my mother to do the same here.

[turps33.livejournal.com]

I agree with you about House. It is original to shake the show up like that, and it was becoming a little formulaic after three seasons. But at the same time, I love the ducklings. If they're just going to be background characters I'll not be happy at all. But, I trust the show and will keep watching to see what does happen.

The co op scheme is so cool. You get the basics of potatoes and onions every week, and depending on the season, other veggies on top. You can also get fruit and salad stuff. I think we'll check out a fruit bag next week.

[turloughishere.livejournal.com]

Did you see the pic (http://pics.livejournal.com/turloughishere/pic/00ef3ewr) of the cabbage casserole I posted in my latest Project365? It's really easy to make. You fry the bacon and the spicy sausage a little (no need to add extra grease, if you put the bacon in the pan while it's still cool and don't heat it up too fast the melted bacon grease will be enough) and then add the shredded/chopped cabbage and let it too fry a bit. Add some water and a stock cube and let it simmer until the cabbage is soft (but not too soft). Add the beans and reheat. Any kind of beans will do. I usually boil my own but you can also use the tinned variety, just make sure that you rinse them properly to get rid of any hint of tin-flavour.

[turps33.livejournal.com]

Somehow I didn't see, but have now. That does sound really easy to make, which is always a plus for me. I'm so impressed with all these cabbage recipes, I'm hoping I get another one next week so I can try more of them.

Thank you!

[nopseud]

Cauliflower is lovely curried, as it's strong enough to stand up to the curry flavour well. A sauce-type curry is good, but it's also really nice seasoned with curry spices and roasted. And, really, cauliflower cheese is pretty unbeatable too.

Brocolli is very nice boiled for three or four minutes, then stir-fried with a bit of garlic, and some hoisin sauce. It also makes really nice soup.

Carrots cook well with this recipe (although you do need to keep a careful eye on it, so no TV with this one ;-):

- Slice the carrots to 1/2 cm or less.
- Put them in a pan with a little bit of water (it should cover the bottom of the pan, but not completely cover the veg, because it will all evaporate during cooking).
- Add a teaspoon of sugar, and a little bit of butter, salt and pepper (and, optionally, half a teaspoon of dried dill weed).
- Boil over a moderate heat.
- Watch the water level. The carrots should be just cooked when all the water has evaporated. Add a bit more water as needed, but it's better to start off with too little than too much and overcook the carrots.
- When all the water is gone, the sugar/butter will start to glaze the carrots. Let them brown slightly, stirring to stop them sticking and burning, and then it's ready!

(Leeks also work well with this, but leave out the dill.)

[turps33.livejournal.com]

So for the curried cauliflower it's just brushing with curry spices then shoving it in the oven? I have the fixings for chicken curry, but while I add onions and mushrooms, I'd never have thought cauliflower would go.

Those carrots sound delicious! I'm going to try them tomorrow when I make the sunday dinner. I do that listening to the charts, so no tv to distract me then *G*

Thank you so much!

[nopseud]

So for the curried cauliflower it's just brushing with curry spices then shoving it in the oven?

Pretty much. The easiest way is to put the cut up cauliflower in a plastic bag with the spices and a bit of oil, and give it a really good shake to coat the cauliflower evenly. Then just tip it out onto a baking tray and bake.

I think I need a pop-themed food icon :-)

BTW, if you're making things like chicken curry, where the meat is simmered for a while, then thigh meat can work better than breast. It's a bit stronger flavoured, and doesn't tend to dry out as much. I know you don't like bones and things, but I'm pretty sure that Morrisons sell pre-boned thighs.

[turps33.livejournal.com]

You really do need a pop based food icon. You give great tips. I also have fun shaking stuff around is a plastic bag to coat it. Just watch, one day the bag will burst and I'll have veggies strewn around the kitchen.

[rikes]

I love cabbage rolls alot"". In fact I just made some with mom today. They take some time to make, but on the other hand you'll get enough for several meals.

I usually boil/steam cauliflowers because they can taste a bit too strong if you eat them raw. If you put some broccoli there too it'll look better.

Houghton feast sounds lovely!

[turps33.livejournal.com]

I often eat cauliflower and broccoli together. Though I usually get the frozen floret packs. I like seeing them sitting there fresh, though it does give the pressure to actually make something with them.

I've just googled cabbage rolls, and I actually have the ingredients to make those. They look really nice too. I'll have to give them a try.

I love Houghton Feast time. We're heading out for the parade soon, which should be fun.

[yami-tai.livejournal.com]

I'm trying to avoid your spoilers but I just wanted to say that I'm sorry to hear that you can't make connotations this year - but I'll be here to keep you company if that is any consolation *huggles you*!

[turps33.livejournal.com]

Hope you managed to avoid the spoilers. Next time I'll add in spoiler space to make it easier. Are you watching House and CSI?

Yeah, I'm disappointed at not being able to go to the con, but the sad fact is we're broke. Shelling out money to go to a con while we're struggling to pay bills would be stupid. Being an adult sucks sometimes.

Your icon kills me!

[yami-tai.livejournal.com]

Are you watching House and CSI?

I watch House when it airs on Channel 5 and I'm an intermittent CSI watcher, for some reason it has never grabbed me, especially Miami, I just think that is really hammy! And I generally like hammy so it must be bad *g*!

Being an adult sucks sometimes.

Oh yes! But despite everything that you have to deal with in adult life, I could never give away the freedom it brings with it.

Your icon kills me!

*nods* I'm hoping for some scenes like that this season too!

[saba1789.livejournal.com]

Whee, I'm glad you got it and that it made you happy :D . You just mentioned liking Lush in that 7 facts meme and I felt like getting you something nice* because you surely deserve nice things. *smooch*


*OMG, I hope you'll like it, you didn't mention which one you used exactly and so I just went with what sounded best to me.

[turps33.livejournal.com]

It made me very happy. I was so thrilled when the box arrived, not just because it's from my favourite store, but more you'd gone out of your way to get me an unexpected gift. You're awesome. *smooch*

I love it! It has sparkly bits in. I used it this morning and I have tiny bits of glitter glinting in my hair, and I love that!

[saba1789.livejournal.com]

Awww, thank you. It's just a little something and you being happy = mission accomplished :) .

Whee, I should have known that I couldn't go wrong with something that's sparkly. I'm still very glad you don't hate it!

[sperrywink]

I loved CSI as well! It was such a good episode and some great Nick and Greg interactions.

[turps33.livejournal.com]

I was so happy with this weeks episode. The group interaction was great, and there was so much Nick/Greg stuff. I have to admit though, the end part really did move me. The distance between Sara and the team was so obvious.

[ninjetti75.livejournal.com]

Heh, well, you know I'm not much of a veggies person, carnivore big cat and all, but I actually DO know something that can be done with cabbage! My family always called them "Pennsylvania Pork Chops", and I have NO idea where the recipe came from, but basically, it's pork chops rubbed with salt & pepper to taste, then a dash of sage sprinkled over each chop. Pan fry the chops just to brown them, then they're baked on top of the chopped cabbage (sort of like a sauerkraut dish, but no vinegar- -probably originally was sauerkraut, Pennsylvania Dutch and all...) Just half-fill a casserole dish with chopped cabbage and onion (1/4 cup onion to pound & 1/2 cabbage or so, obviously this can be adjusted depending on how much y'all do or don't like onions), pour the pan drippings on, place the browned chops on top, and bake at 350^o (Fahrenheit, I have =no= idea what the conversion is, sorry) for 30-45 minutes, depending on how thoroughly the browning cooked them. It's pork, so cook until well-done, duh.

Anyway, that's it, and it's REALLY tasty! (I'll admit, I generally only take a TINY serving of the actual veggies, but the chops sure wouldn't taste the same without them! The only concern I can remember is that you don't burn the cabbage to the dish, it may actually be a lower heat for longer time because of that. The other trick is to add a bit of liquid (I *know* the recipe calls for freshly-chopped cabbage and onion, obviously so that they're still moist), just enough water to cover the base of the dish. (I don't cook much meat, mostly pan-fry what I do cook, so I'm not sure of the ins and outs of oven-cooked meat.)

Hope that helps!

[turps33.livejournal.com]

I'm quite amazed at all these cabbage recipes people have. Like I said in another comment, all I usually do is boil it. Your recipe sounds delicious, and simple, which is always good.

I'm keeping all these recipes, so next time we have chops I'll give that one a try for sure.

Thank you!

[frausorge]

I see you already have a lot of recipes, but I just wanted to chime in that produce boxes ROCK! I get mine every two weeks, just got a new one today, and I had a plum and a pint of late-season strawberries and some delicious cherry tomatoes as snacks this afternoon, and OMG YUM. I hope you get a lot of great meals out of yours!

[turps33.livejournal.com]

Produce boxes really do rock. I only got veggies this time, but you can get combination salad, fruit and veggie boxes too, which is what I'll get next time. I love that they give me things that I'd normally never buy, like cabbage, so it's fun finding out how to cook hopefully delicious things.