Slice out a cabbage steak, brush with olive oil, add some salt & pepper (mebbee a little oregano). Roast it until the edges brown a little. YUM!
I get smoked pork chops from a hillbilly smokehouse on the other side of town. Now, pork chops have a tendancy to cook up tough, especially these smoked ones. So I will cook them in a slow cooker for several hours (sometimes in a dutch oven on an open fire). For the necessasry added liquid, I will cook half of them with mushroom soup (the Golden, not the Cream Of). The other half I’ll cook with sauerkraut. Since we each grew up with such things, the smell and taste are like home. About a half hour before they’re done, I throw in a handfull of Amish egg noodles to soften the sharp edge of the kraut just a little.
First one sounds good. I already like cabbage “steak” well browned in a pan.
I would do the pork chops with plain cabbage, just not with sauerkraut.
My favorite pork chops used to be browned in a pan, taken out, and then onions browned in the pork drippings.
Then I’d put canned baked beans (or preferably home made ones if possible) in the pan, stir up the rest of the drippings into them, put the onions and pork chops on top, and bake it.
Hmmmm… I don’t tend to do stuff like that any more, just for me… But it sounds good right now.
So does using cabbage and potatoes some time instead of beans.
.
..
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She desperately needs a good moisturizer!
,
Pussy willow tree?
LOL
..
I think this is a movie about my life. 🙄…
If you can find joy, you’re winning.
,.
find the egg
Somehow this one seemed harder than usual… till I found the egg and couldn’t figure out why it took so long.
As always, it’s hiding in plain sight.
Try first, or you’ll be sorry you peeked.
But after you’ve found it or if, after a decent try, you give up…
I came late after warming up my Easter goodie hunting skills, so it was easy this time.
Found it!
Fast. I just looked right at it.
It took me a few minutes, then WHAM!
,,.
No cats going through that door!
I need a kitty door for my back porch – one that swings back or forth.
Fried sausages and kraut.
With or without a good roll.
But they must be beef sausages; Clio said it smells like “dead cow“.
Cleo pals….
Sauerkraut for Easter?!
Strange choice.
I’ve said it before… I’d think Cleo, like most dogs, would be delighted if there were a dead cow in the kitchen!
She probably wouldn’t even care if it were a bit past its prime.
…
Sauerkraut, OTOH… No.
And, sorry to say, I kind of agree.
I like cabbage a lot…. raw, cooked with corned beef, fried with onions, stir fried… shredded on tacos…
In fact I bought three heads when they were on sale for St. Pat’s.
I haven’t cooked my corned beef, but I’ve been eating a pile of cole slaw just about every night.
I just don’t like it fermented, as in sauerkraut or kim chee.
So sue me.
Slice out a cabbage steak, brush with olive oil, add some salt & pepper (mebbee a little oregano). Roast it until the edges brown a little. YUM!
I get smoked pork chops from a hillbilly smokehouse on the other side of town. Now, pork chops have a tendancy to cook up tough, especially these smoked ones. So I will cook them in a slow cooker for several hours (sometimes in a dutch oven on an open fire). For the necessasry added liquid, I will cook half of them with mushroom soup (the Golden, not the Cream Of). The other half I’ll cook with sauerkraut. Since we each grew up with such things, the smell and taste are like home. About a half hour before they’re done, I throw in a handfull of Amish egg noodles to soften the sharp edge of the kraut just a little.
First one sounds good. I already like cabbage “steak” well browned in a pan.
I would do the pork chops with plain cabbage, just not with sauerkraut.
My favorite pork chops used to be browned in a pan, taken out, and then onions browned in the pork drippings.
Then I’d put canned baked beans (or preferably home made ones if possible) in the pan, stir up the rest of the drippings into them, put the onions and pork chops on top, and bake it.
Hmmmm… I don’t tend to do stuff like that any more, just for me… But it sounds good right now.
So does using cabbage and potatoes some time instead of beans.
When I say three heads of cabbage… I’m not thinking of quite this size….
That’s no head of cabbage. That’s the head of a rhino.
Her new husband inside – fully grown.
Or maybe that’s how she can still have a baby later in life.
🙂
Geez, I would have thought Cleo liked the smell of a dead cow.
Strangely, when I saw these late last night, the gifs weren’t working.
I had the page open for quite a while, but all I saw were still pictures of the background, and I couldn’t figure out why you posted them.
I guess Mr. Bunny was napping, and now he’s back on shift!
Forgot to post this last night.
Poor Bunny, worked so hard and I forgot him…
I know a May who is about 90… and a Ruth and several Toms my age… I guess a boomer May as well, but she’s Hmong and spells it Mai.
And I know a gen A Thomas, but no young Ruths.
I was wondering how long till the names on these eggs become relics from a bygone era.
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