Sunday, June 3, 2012

Slice of Life

The gifts of the week. Ones of thousands. Captured and remembered and loved and wanted and joy in a tiny slice of a day. An ordinary day. One of many days. Sandwiched between work, hugs, cleaning, anger, lost tempers, hard to define moments, wonder, money talks, uneasiness, family, worship, kisses, spent, tired eyes, good food and peace.

The best of days.

Isn't this the way its supposed to be?

Gypsy Slow Down

Painting outside while Witt pulls weeds. New artwork on Etsy. Radishes and Potatoes from the garden. 70 degrees and cool in June!

Gypsy Slow Down

Corn on the cob. Mojitos with fresh mint from the yard. Grilled pineapples. Evening outdoors.

Gypsy Slow Down

Graduation party for Alan. Lending our lovely wedding china. Roast pork and asparagus. Fun time spent cooking and decorating. 

Gypsy Slow Down

Sunday lunch in the yard. Under the trees. Cool breeze. Cheesy Scalloped potatoes. First potatoes from the garden! Cabbage from the garden with spicy mustard. 

Gypsy Slow Down

A new word that I learned. Ekplesso. To be Amazed. Astonished. Necklace that took my breath away. Anniversary night out. Steak and fried oysters!

I have to share with you this delicious cabbage recipe. When Witt made his yummy mustard cabbage before I fell head over heels for the tangy, buttery bunch. And with a just a few tweaks, it gets a whole new spice on life.

Stone Ground Mustard Sauteed Cabbage

2 garlic cloves, minced up
1 head of cabbage, chopped into strips
3 tablespoons olive oil
2 cups beef broth 4 tablespoons or more Stone Ground Grey Poupon Mustard (with the little granules)
Salt and Pepper

Saute cabbage in large soup pan with olive oil and garlic until they start to soften and get a little browned, about 3-5 minutes. Add beef broth and mustard and cover pot with lid. Let simmer 5-10 minutes or longer until cabbage is cooked and soft. (If there is still a lot of broth in the pan, simmer the cabbage without the lid for another minute or two to cook some of it off). Season with salt and pepper and serve.

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