Whooooooooof.
Why is it that a long holiday weekend makes coming back for a full week of work seem next to impossible? Getting back into the groove of things is such a struggle, especially after a relaxing weekend. That’s alright, it’s already Wednesday. We can do this.
Plus, it’s Shark Week!
Yeah, I know. That onesie.
Truth be told, I haven’t been cooking up much these days. Last week I got hit hard with some kind of flu/fever/stomach gremlin situation and didn’t eat much of anything. Then it was 4th of July so mostly I was eating things that came out of a package and went straight onto a grill. (Because ‘Murica).
And I’m headed to Denver next week to visit this one for a little girls’ trip so my guess is that food will be of the indulgent sort.
But good news – Sara rented a condo with a pool, and the weather looks like it’s going to cooperate!
But I thought I’d pop in anyway to fill you in on some goings-ons and things I’m digging lately.
For one, cabbage. I like coleslaw. I like braised cabbage. I like cabbage as a garnish or mixed into a salad.
Lately I’ve been really into this:
- Big handful of shredded green cabbage (I buy the pre-shredded bag at Trader Joe’s)
- Add a smaller handful of shredded carrots (again, pre-shredded)
- Sprinkle lightly with salt and toss it around with your hands (or better yet, throw it in a food storage container and shake it violently), and let it sit for a few minutes.
- Add a splash of apple cider (or white) vinegar, and a big-ish pinch of plain ol’ sugar. Toss again.
- Add a tablespoon of grapeseed oil and a pinch of black pepper, toss again.
Ta da! Easiest cabbage salad ever. And the mayo-haters will appreciate your efforts. Although, we all know how I feel about mayo-haters. They’re unnatural beings and should be shunned from society.
No? Too strong?
Ok, what else.
I’ve mentioned this before, but I’ve been trying to clean up my dinner game (see above: we can all tell how well that‘s going), and a current favorite is prosciutto wrapped around green veggies and roasted.
Again, super easy: just wrap a slice around a small bunch of asparagus or green beans and roast at 400° for about 20 minutes.
And if you line your baking sheet with foil – look Ma, no clean up!
I’ve also been really into ground turkey lately, as evidenced by above photo. Not sure what that’s about, since I usually like ground beef better. I’ll blame the summer…since you know, turkey’s lighter. And it’s hot out. Yep. Makes sense.
Alright, I’m out of here. I have some serious shark week viewing to attend to.
