Let's Try This Again....

It's been an eventful year.

I shattered my right leg which put me from 100+ miles per hour to sitting on my butt for 3 months. I stopped flying. I got into a physician assistant program. I stopped cooking. I gained weight. Life is full of paradoxes. I learned to walk, and it's true what they say: you have to walk before you can run. I'm still not running. I have had two surgeries and may face another in May. Time will tell. Things still aren't quite right in there so, we'll see what happens closer to May.

And I'm finally getting around to my resolution - most resolutions, I think, are rubbish - which is trying to keep up with my blog. It's a big undertaking at this point in time because I'm in the midst of my second semester in the program. Thank God. T-8 months until rotations... can you imagine? I am actually going to treat patients. I'm so excited I can't stand myself. That said; life is complicated and full of a lot of responsibilities right now. In fact, I'm going to keep this short because I have a Medicine Exam on such exciting topics as the endocrine system, pulmonary things, neurology and hematology on Tuesday morning at 8am... oh joy. I happen to be a lousy test taker. I'd be great if I could answer everything in front of a panel. It's when I sit there and second guess myself that I get in trouble. Anyway - I'm resolving not to do that, as well. I'll let you know how that goes after the exam.

So during the break, I was happily perusing the recipes over at Tasty Kitchen - one of my most favorite sites ever - and was actually looking for a recipe for sweet and sour cabbage soup. Don't ask. I get obsessed with things and that's all I can eat for a period of time. I discovered this delicious version of it at Jerry's Deli and now need it in my life. Often. Last weekend I went over there and got a "bowl size" to go. The nice gentleman who packaged up my order - a quart sized container of soup and a 1/4 pound of chopped liver - informed me that the base was beef and chicken. Who knew? All I know is that it's mighty delish. I decided to find it and make it. Problem is, there is no real recipe that's like the soup I eat at that darn deli. So I'm going to have to figure it out when I have time to do it. Anyway - while looking over at Tasty Kitchen, I found a delightful recipe - and if you're squeamish - don't follow the link!! Even Ree herself (the Tasty Kitchen'dom Queen) says that you can make you're own cheese sauce if you prefer. I am squeamish - but willing to try it her way. How can someone named Edna Mae be wrong with her ingredients? Also - if you don't like cabbage then this might not be for you! I love cabbage. One of my favorite ways to eat it is just thinly slicing it and throwing it in a pan with a little butter and olive oil, sauteing until it's translucent-ish and browning. Then I just gobble it all up. I don't even share. MINE! So, of course when I saw this recipe that included cabbage and a 'cheese' group - I thought: hmm, I'm game. So - I'm going to try it tonight and I'll let you know next post how it goes. For those of you willing and not squeamish - here's the link: Edna Mae's Escalloped Cabbage. Enjoy it! I'm quite sure it's going to be great! In the mean time - it's back to the books and the Sweet Tarts for sustenance! Maybe I'll do Junior Mints....

Summer's End

Well, it's been a crazy end to summer... full of crazy activities since my last writing. I've gone back to school - again - and been filling out applications for colleges all over New York. I decided after not getting into the Physician Assistant program that I worked so hard towards...that I would just keep at it and stack up more credits worth some lofty goal. I'm really not in the mood this semester for anything school like. I killed myself for the last year and a half and I would prefer to go to work rather than study. Hard to believe. I guess if I didn't have to work to support myself, school would definitely be the right thing. Sadly, I haven't won Lotto or Powerball, so off to fly I go. I have 2 classes this semester for 10 credits. Crazy. I have no idea what I was thinking. I'm already bored in one and disliking the prof... c'est la vie. I tend to be more partial towards the professors who demand something of me. So far, this one guy is a dud spud.

Speaking of spuds...

I have a fondness for all things potatoes, as I'm sure alllllll of us do. I also love the cruciferous family. Cauliflower, broccoli, Brussel sprouts, all the cabbage - you name it, if it's from that bunch, I love it. I also LOVE Bubble 'n' Squeak. Originally, a dish from the other side of the pond, designed to use up left-over veggies. Personally, I make it on purpose with fresh veggies and enjoy every last bite! They call it Bubble 'n' Squeak because they say if you make it in a big cast iron pan, that while the cabbage and potatoes are browning up, they bubble and squeak. I only get this sometimes. But it's none the less, delicious.

Here's my quick version, and left-overs are great!

Bubble 'n' Squeak

1/2 head of cabbage, sliced thinly
4 or 5 medium Yukon Gold potatoes, peeled and cut into uniform pieces
6-7 cloves of garlic
butter
olive oil
salt and pepper

First, set a big pot of water on the stove with your potatoes - put them in the water cold and the pan cold on the stove. Never add your potatoes to boiling water! YIKES! Add to this, the garlic cloves and bring to a boil until the potatoes are tender. Then, mash with some butter, salt and pepper. Set aside.
Put about 2tbsps of butter and a good pour of olive oil in a big frying pan. Melt them together over medium heat. Add to this, the thinly slivered cabbage. Keep an eye on the cabbage, it browns quickly. After the cabbage starts to wilt and brown, remove from pan. Keep pan warm. Mix the cabbage into the mashed potatoes. Then, make patties in whatever shape and size you like. Add them back to the hot pan - being careful when you work w/ the veg and potato, it's hot! You may need to add a bit of olive oil more to the pan. Cook your patties until they are golden brown. Season with salt and pepper. Enjoy!

Sometimes when I'm feeling creative, I add shredded carrot or zucchini, but if it's not around, no worries. I love these as a meal by themselves with some salad. They rule with a roasted chicken.

Back to reading for the dud spud... wish I had Bubble 'n' Squeak instead! And off to finish the laundry... it is Labor Day, you know...