Saturday, we prepared the Champagne of Steaks. See recipe below:
Cadillac Cowgirl Champagne of Steaks
4 Ribeyes (medium to thick cut, not the thin ones)
2 Miller High Lifes "The Champagne of Beers"!!
1/4 Bottle Dale's Marinade
2 Tbsp Obie-Q Grilling Seasoning
Combine all in a large Ziploc bag and marinate for 3-4 hours. Grill to desired preference (please don't tell me if you're a well done-er...we won't be able to be friends anymore) and serve with Cilantro Lime Butter. Recipe below. Enjoy!!
Cilantro Lime Butter
1 Stick of Butter, softened
2 Tbsp Cilantro, chopped
1 Jalapeno, minced and seeds removed
Zest and Juice of one small Lime
Salt and Pepper to taste
Combine the above in a small bowl, cover and chill until ready to use. This is so versatile - add a dollop to your steak, corn on the cob, or even rice! We used it the next night for our chicken fajitas. Yum!!!
Cadillac Cowgirl Skillet Potatoes
1 lb mini Butter Golds or Fingerling Potatoes
4 Pieces Slab Cut Bacon, diced
1 Small Onion, diced
2 Garlic Cloves, diced
2 Tbsp Each Fresh Rosemary and Thyme, chopped
1/2 tsp Telicherry Pepper
Grated Parmesan or Reggiano (or both!!) Cheese
Bring a large pot of salted water to a boil; when boiling, add the potatoes and cook until just fork tender. Meanwhile, heat a cast iron skillet and brown the bacon. Once it begins to brown, add the onion and cook over medium low heat. When the onion begins to turn translucent, add the garlic and continue to cook over low heat until the onions are tender. When the potatoes are fork tender, drain well and add to the cast iron skillet. Combine the potatoes with the bacon, onion and garlic and toss to coat. Sprinkle with the rosemary, thyme and telicherry pepper and finish off in a 350 degree oven for 15 minutes. Sprinkle the potatoes with grated Parmesan and/or Reggiano Cheese and serve. Viola!!
No matter how bad my life might suck at a particular given moment, I can still cook like a mofo. And....I did not gain any weight over the past few weeks. I didn't lose any, either...but hey - if that number stayed the same after the past few weeks of hell, then that's a win, baby!
Spreading something.....
K
Tuesday, July 26, 2011
Tuesday...Doesn't Suck as Bad as Monday, But It Ain't Great.....
I have two Xanax left and then that's it. Dr. Redington won't give me a prescription for them and it just really pisses me off. I am a walking panic attack and since staying drunk all day is sort of out of the question, I'm basically a nervous wreck. I'm tired of T&B; I'm tired of the BS going on around here; I'm tired of this place being in limbo and I'm sick of Gary and I being the only ones who give a shit, and can't do what we know is best because we are in business with someone who lives in an alternate reality. Whew. I can't believe I said all of that.
I was once told that "my need for autonomy is off the charts". She wasn't lying. And it is...but I do just fine with Gary as a business partner (because we agree on how to run a business). It's just hard when you get to a point that you realize you have major philosophical differences with the other partner. I don't need to champion every dollar I put in this place and make sure someone knows about it. It's what you're SUPPOSED to do when you own your own business. This place is mine and Gary's livelihood and if someone thinks they can threaten that or take it away from us, they're WRONG. I've been invested in this place to the point it's made me sick and nothing is more insulting than someone who hasn't been involved pointing fingers and criticizing the efforts of those who have been left to deal with other people's messes. I've done what I can to keep T&B in business since we had a job go very, very bad two years ago and it's been mine and Gary's burden to bear - no one else wants to deal with the shit that goes on around here. As my dad said the other day, it's hand to hand combat every day at T&B Demolition. He hit the nail on the head.
Knock me down and I'll get right back up. I'll come up swinging if I have to.
Signed,
Tired of Being Screwed With
I was once told that "my need for autonomy is off the charts". She wasn't lying. And it is...but I do just fine with Gary as a business partner (because we agree on how to run a business). It's just hard when you get to a point that you realize you have major philosophical differences with the other partner. I don't need to champion every dollar I put in this place and make sure someone knows about it. It's what you're SUPPOSED to do when you own your own business. This place is mine and Gary's livelihood and if someone thinks they can threaten that or take it away from us, they're WRONG. I've been invested in this place to the point it's made me sick and nothing is more insulting than someone who hasn't been involved pointing fingers and criticizing the efforts of those who have been left to deal with other people's messes. I've done what I can to keep T&B in business since we had a job go very, very bad two years ago and it's been mine and Gary's burden to bear - no one else wants to deal with the shit that goes on around here. As my dad said the other day, it's hand to hand combat every day at T&B Demolition. He hit the nail on the head.
Knock me down and I'll get right back up. I'll come up swinging if I have to.
Signed,
Tired of Being Screwed With
Friday, July 22, 2011
TGIMFF
This has been one of the worst weeks in recent memory. I'm hoping to wrap up some things today and be able to close one of the last chapters in my T&B Demolition book. I've made the decision to leave July 31st and I've got a lot to do between now and then. I'm so excited and nervous about the next stage of mine and Gary's lives and all of the joy Mild Bill's is going to bring us. I may be scarce for the next week or so, so please....spread some joy and kindness in my absence and feel free to send your two cents to me to post on my blog. It really takes the pressure off of a girl :)
Again...I need to publicly tell my hubby how much I love him...and how much I appreciate all he does for me. He's had my back the last month and I don't think I would have survived without him...or my Xanax and Hydrocodone :) I've always had an ambivalent attitude towards marriage (it really is just a piece of paper), but the past few weeks have taught me alot about love and marriage and what it means to stand by someone through thick and thin. Between him and my family, I don't know where I'd be without them.
Enough sentimental bullshit for now. Have a great weekend, stay cool and keep it real.
K
Again...I need to publicly tell my hubby how much I love him...and how much I appreciate all he does for me. He's had my back the last month and I don't think I would have survived without him...or my Xanax and Hydrocodone :) I've always had an ambivalent attitude towards marriage (it really is just a piece of paper), but the past few weeks have taught me alot about love and marriage and what it means to stand by someone through thick and thin. Between him and my family, I don't know where I'd be without them.
Enough sentimental bullshit for now. Have a great weekend, stay cool and keep it real.
K
Thursday, July 21, 2011
Blog This II
The below post is from Bill Pierson:
Well, well, well, it has been another interesting week of discussions among CASI members. I do believe that open discussions on various issues that affect CASI members, as long as they don't get personal, are healthy for the organization. It is encouraging to hear from the many voices of CASI. I can assure you,that while they don't participate in the discussions, the Directors are listening.
There are a couple of things I would like to clear up from my blog post of last week. I want to be perfectly clear, I did not say that pod newsletters were insignificant. As a former newsletter editor and publisher, I am extremely aware of the effort it takes to produce a document your pod members want to read month after month. As a past Great Pepper, I am also very cognizant of the importance of a newsletter to the pod's success.
What I did say, was that the newsletter contest was insignificant. It has nothing to do with the quality of the entries (they were very deserving), but with the quantity of entries. When only two out of 71 pods choose to enter the contest, they deem it insignificant. In baseball, a .333 batting average is considered good, not great, good. If we had 24 pods enter the contest, it would be so much more meaningful.
Many people mentioned the "cancellation" of the newsletter contest. The contest was not canceled. Unlike TICC or the GPM, the newsletter contest is not a recurring event. It takes, each year, an action by the Board to have a contest. This year the Board apparently (I was not at the meeting) chose not to take the action. Based on the participation, I would agree with that non-action.
Several writers mentioned canceling the contest "in the middle of the season." Does that mean to say they would not have had newsletters if they knew earlier there would be no contest? I hope not.
This discussion has been good for the organization. Members should feel free, and have a forum, to voice their views without being attacked or chastised. We all have opinions, and we don't all agree, but let's hear what you have to say.
bp
Bill Pierson
cowboybill1@comcast.net
Well, well, well, it has been another interesting week of discussions among CASI members. I do believe that open discussions on various issues that affect CASI members, as long as they don't get personal, are healthy for the organization. It is encouraging to hear from the many voices of CASI. I can assure you,that while they don't participate in the discussions, the Directors are listening.
There are a couple of things I would like to clear up from my blog post of last week. I want to be perfectly clear, I did not say that pod newsletters were insignificant. As a former newsletter editor and publisher, I am extremely aware of the effort it takes to produce a document your pod members want to read month after month. As a past Great Pepper, I am also very cognizant of the importance of a newsletter to the pod's success.
What I did say, was that the newsletter contest was insignificant. It has nothing to do with the quality of the entries (they were very deserving), but with the quantity of entries. When only two out of 71 pods choose to enter the contest, they deem it insignificant. In baseball, a .333 batting average is considered good, not great, good. If we had 24 pods enter the contest, it would be so much more meaningful.
Many people mentioned the "cancellation" of the newsletter contest. The contest was not canceled. Unlike TICC or the GPM, the newsletter contest is not a recurring event. It takes, each year, an action by the Board to have a contest. This year the Board apparently (I was not at the meeting) chose not to take the action. Based on the participation, I would agree with that non-action.
Several writers mentioned canceling the contest "in the middle of the season." Does that mean to say they would not have had newsletters if they knew earlier there would be no contest? I hope not.
This discussion has been good for the organization. Members should feel free, and have a forum, to voice their views without being attacked or chastised. We all have opinions, and we don't all agree, but let's hear what you have to say.
bp
Bill Pierson
cowboybill1@comcast.net
Tuesday, July 19, 2011
From Jim Ezell
Good Afternoon,
Below is from Jim Ezell....
Please, take him up on his offer. It takes two to tango....he wants to know what we think, so let's tell him.
In a nice, non-violent way, of course :)
From Jim Ezell
Hello CASI Great Peppers and any interested members.
As you attend your August pod meetings, please take a moment to reflect on what you want from CASI going forward. If you will email me any thoughts and recommendations I would appreciate it greatly. I am running for director to be a positive influence and I need to know what ails you. Trust me, there are no sacred cows in this herd. Anything is fair game so let me know. I will formulate the best program I can put forth and try to look at both sides of any argument. We must openly discuss conflict and prepare a game plan for our future. I just get the feeling that our morale is not what I think it can be. My email is jezell8642@aol.com. I will not disclose any names unless you specifically want me to do that.
There is not adequate time at the Great Pepper Meeting to discuss what we have not given careful thought to. Let's start thinking now.
Thanks
Jim Ezell
Sponsor Chair (CASI)
Chili Appreciation Society International
The Terlingua International Chili Championship
A 501 (c)(3) Nonprofit Charitable Corporation
Visit our website: www.chili.org
Below is from Jim Ezell....
Please, take him up on his offer. It takes two to tango....he wants to know what we think, so let's tell him.
In a nice, non-violent way, of course :)
From Jim Ezell
Hello CASI Great Peppers and any interested members.
As you attend your August pod meetings, please take a moment to reflect on what you want from CASI going forward. If you will email me any thoughts and recommendations I would appreciate it greatly. I am running for director to be a positive influence and I need to know what ails you. Trust me, there are no sacred cows in this herd. Anything is fair game so let me know. I will formulate the best program I can put forth and try to look at both sides of any argument. We must openly discuss conflict and prepare a game plan for our future. I just get the feeling that our morale is not what I think it can be. My email is jezell8642@aol.com. I will not disclose any names unless you specifically want me to do that.
There is not adequate time at the Great Pepper Meeting to discuss what we have not given careful thought to. Let's start thinking now.
Thanks
Jim Ezell
Sponsor Chair (CASI)
Chili Appreciation Society International
The Terlingua International Chili Championship
A 501 (c)(3) Nonprofit Charitable Corporation
Visit our website: www.chili.org
Because My Smart Ass Self Has Taken Over My Well Behaved Self...Oh Yeah....And It's Fun Too......
I'm sorry, but I just can't help myself this morning. First of all - Robert Talavera's post on the ED's Blog was FANTASTIC. I love it.
So, keeping with two of the themes of this newsletter dispute - one being that not enough newsletters have been submitted in July to satisfy the Board and keep the contest going.....
And, cancelling a contest in July when submissions aren't due until October 1st.....
Does this mean the Board might cancel the GPM in September based on the number of registrations accounted for in July?
As of last Thursday, only 18 of the 71 pods had registered.....and they aren't due until August 15th.
If we use the same logic........Just sayin........
Spreading it like cream cheese on a piping hot bagel.........
K
So, keeping with two of the themes of this newsletter dispute - one being that not enough newsletters have been submitted in July to satisfy the Board and keep the contest going.....
And, cancelling a contest in July when submissions aren't due until October 1st.....
Does this mean the Board might cancel the GPM in September based on the number of registrations accounted for in July?
As of last Thursday, only 18 of the 71 pods had registered.....and they aren't due until August 15th.
If we use the same logic........Just sayin........
Spreading it like cream cheese on a piping hot bagel.........
K
Monday, July 18, 2011
Monday....The Most Hated Day in The Galaxy
Did everyone have a good weekend? I did. Here are a few of my highlights:
Campisi's Egyptian Room Friday night.
India Palace and Central Market on Saturday.
DEE-LICIOUS Cabbage Rolls (courtesy of moi) on Sunday.
Straightened hair AND new feathers for my hair!! Woo hoo!!!!
So, yeah...Campisis...one of my favorites. I love going there. It's just so cool and mafioso-ish (so not a word) and I love the history. Besides, strippers still hang out there! Gary had chicken parmigiana and I had the combo plate. We took most of it home and he had it for lunch Saturday. I also love it because it isn't overpriced and you can have a few glasses of good wine and not spend an assload of money. Saturday, I got up (late) and went to see the other man in my life, Jeff Morgan of One Fine Day Salon in Waxahachie. He's been doing my hair for the past seven years. I'm addicted to the Brazilian Blowouts (formaldehyde and carcinogens as well) and needed my hair straightened and cut. I also got a few new feathers. Uuumm...I had NO IDEA that my first two feathers were from an ACTUAL chicken! WTF?!?!?!? The two that I had put in Saturday were synthetic. Thank God...that kind of creeped me out, as Paige would say. My hair feels so much better. Seriously, if you have thick and or wavy/curly hair and live in Texas, you need to have your hair straightened. It's a life saver. After that, I met my sister at India Palace in Dallas and had lunch. It was sooooo good! I loved the Chicken Masala and the Singapore noodles. I also had homemade cheese in Masala sauce and it was friggin delicious. After that, we went to Central Market so that I could pick up a few items for dinner. I also made a killing on wine. If you buy 6 bottles, you get 10% off. On top of that, I got 20% off of my three Texas wines and I got two bottles of Pinot Noir (Marc Cellars out of Sonoma County, CA) for $15 and a bottle of The Prisoner. I made out like a BANDIT!!!! Gary and I ended up drinking both bottles of the Marc Cellars Pinot and watched The Lincoln Lawyer. Not a bad movie; I had already read the book, but hey, it's Matthew McConaughey, so who cares if you know what's going to happen?!?!?!?
Okay, so on Sunday mornings, we either watch That Metal Show (don't pooh pooh it, it's pretty damn good and funny!) or something on the Cooking Channel. Gary loves that French chick, but yesterday, we watched Chuck's Day Off and he made cabbage rolls stuffed with lamb. Don't gross out....they looked delicious. Sooo..I was asked to make them and I did and they turned out amazingly well!!! I changed up the recipe a little - his sauce calls for Veal stock and we both said "hell no" to that and I used Napa Cabbage instead of Savoy. If you don't like Lamb, you can use the traditional beef, or even ground chicken, pork or turkey. He and I have both eaten lamb in the past and while I don't do lamb chops any more, I wasn't grossed out by ground lamb. It's surprisingly light and doesn't have the same taste as a leg of lamb or lamb chops. Here ya go:
Chuck Hughes' Lamb Stuffed Cabbage Rolls as Prepared by The Cadillac Cowgirl :)
For the Cabbage Rolls:
1 lb ground lamb
1 large onion, diced and reserve 1/2 for sauce
1/2 cup plain breadcrumbs
1 egg
1 Tbsp chopped cilantro (I know it sounds weird, but please don't omit it. It makes such a wonderful difference. I promise!!)
1 tsp grated ginger
2 garlic cloves, minced
1 tsp each salt and pepper
1 head Napa or Savoy cabbage (don't throw away pieces you don't use as you'll chop them up for the sauce)
For the Sauce:
1 24 can or bottle of San Marzano Tomato Puree
1/2 of the diced onion reserved from rolls
2 garlic cloves, minced
3-4 Tbsp olive oil (couple of turns around the pan)
2 large vine ripe tomatoes, chopped
Chopped cabbage not used for rolls
Salt and pepper to taste
Grated Parmesan cheese
Preheat your oven to 350 degrees and bring a large pot of salted water to a boil. While it comes to a boil, combine all of the ingredients for the cabbage rolls (except for the cabbage, silly!!) and set aside. Once the water starts boiling, add the whole head of cabbage and allow it to boil for 5 minutes. After 5 minutes, drain it into a colander and then submerge the head of cabbage in ice water to stop the cooking process. You want the leaves to be tender, but you don't want them to wilt and fall apart. While the cabbage leaves are chillin out, start your sauce. In a large covered skillet, heat your olive oil over high heat. When hot, turn temperature down to medium and add your onion, garlic and ginger. Allow to cook for a few minutes and then add the chopped tomatoes and San Marzano tomato puree. Stir to combine, cover and cook over medium low heat while you separate the cabbage leaves. To get the leaves ready for the lamb mixture, gently remove the core by cutting it out and let the leaves naturally fall away from the core. You should get 12-16 good size leaves from the cabbage. (Chuck used Savoy cabbage, I used Napa. My leaves were noticeably skinner than his, but worked just as well. Depending on the size of the cabbage, you may have more or less to work with.) Lay the leaves on paper towels and allow them to drain. Chop up any leftover cabbage (you should have plenty) and add to the tomato sauce. The water from the cabbage leaves should thin your sauce out a little if it starts to get too thick. If not, add water or beef broth. Check for seasonings and add salt and pepper to taste. Using between 1 and 2 tablespoons of lamb mixture (depending upon the size of the cabbage leaves), place it in the leafiest part of the cabbage, roll it up and tuck in the sides if desired, and place in a 13x9 casserole dish. Repeat until the cabbage or lamb mixture is gone...whichever comes first! Pour the tomato sauce over the rolls and bake uncovered for 50 minutes. Top with grated Parmesan cheese and serve over rice - Jasmine if you've got it!!!
Chuck did not use a tomato based sauce for the rolls - he used veal stock in place of the San Marzano puree that I used. If veal is your thing, then go for it. Gary and I both were like, "eh" and kind of unanimously vetoed it in favor of the traditional tomato sauce. I am weird about cilantro, but I kept it in the recipe and so glad I did - it added such a bright and fresh flavor without being overbearing. We have leftovers from last night and contrary to our typical eschewing of leftovers, we will eat them again tonight. I got back on Jenny Craig this morning, and I'll be running this evening. I kind of indulged this weekend...but it was in moderation. I shouted out for a hot fudge sundae many times over the course of the weekend and not once did one magically appear. Bullshit if you ask me.
OH, OH, OH, OH!!!! Did any of you see True Blood last night? Did you SEE Alcide? Did you SEE Eric??? Naked!!! Nakedness and almost full frontal. That shit ain't right!!!!
That oh, oh, oh was supposed to be about Hank, but then I remembered those naked asses last night and lost my train of thought. Hank's on tour, Hank's on tour. Praise the Lord, Hank's coming to town. We won't have to break up after all. Two nights in Ft Worth, one night in Dallas. I can stalk him in two different counties. Hell Yeah!!!
We took Eddie and Waylon to Petsmart yesterday and they acted like complete jackasses. They barked at and tried to attack the other dogs that were in there. They acted like they owned the damn place. Anyways, we bought them some new toys and took them home. Gary fed them and when he went to let Eddie out of his crate, he tried to attack Gary! WTF??? Then, they were playing with their new snake and they got into a domestic with each other. I don't know what was going on with those two, but sounds like they need to get their nuts cut. Last night during True Blood, Waylon was playing with the snake while Eddie was humping him. It takes all kinds......
I'm outta here. I've got a ton of shit to do and not a lot of time to do it. Keep it real, folks!
Kelly
Campisi's Egyptian Room Friday night.
India Palace and Central Market on Saturday.
DEE-LICIOUS Cabbage Rolls (courtesy of moi) on Sunday.
Straightened hair AND new feathers for my hair!! Woo hoo!!!!
So, yeah...Campisis...one of my favorites. I love going there. It's just so cool and mafioso-ish (so not a word) and I love the history. Besides, strippers still hang out there! Gary had chicken parmigiana and I had the combo plate. We took most of it home and he had it for lunch Saturday. I also love it because it isn't overpriced and you can have a few glasses of good wine and not spend an assload of money. Saturday, I got up (late) and went to see the other man in my life, Jeff Morgan of One Fine Day Salon in Waxahachie. He's been doing my hair for the past seven years. I'm addicted to the Brazilian Blowouts (formaldehyde and carcinogens as well) and needed my hair straightened and cut. I also got a few new feathers. Uuumm...I had NO IDEA that my first two feathers were from an ACTUAL chicken! WTF?!?!?!? The two that I had put in Saturday were synthetic. Thank God...that kind of creeped me out, as Paige would say. My hair feels so much better. Seriously, if you have thick and or wavy/curly hair and live in Texas, you need to have your hair straightened. It's a life saver. After that, I met my sister at India Palace in Dallas and had lunch. It was sooooo good! I loved the Chicken Masala and the Singapore noodles. I also had homemade cheese in Masala sauce and it was friggin delicious. After that, we went to Central Market so that I could pick up a few items for dinner. I also made a killing on wine. If you buy 6 bottles, you get 10% off. On top of that, I got 20% off of my three Texas wines and I got two bottles of Pinot Noir (Marc Cellars out of Sonoma County, CA) for $15 and a bottle of The Prisoner. I made out like a BANDIT!!!! Gary and I ended up drinking both bottles of the Marc Cellars Pinot and watched The Lincoln Lawyer. Not a bad movie; I had already read the book, but hey, it's Matthew McConaughey, so who cares if you know what's going to happen?!?!?!?
Okay, so on Sunday mornings, we either watch That Metal Show (don't pooh pooh it, it's pretty damn good and funny!) or something on the Cooking Channel. Gary loves that French chick, but yesterday, we watched Chuck's Day Off and he made cabbage rolls stuffed with lamb. Don't gross out....they looked delicious. Sooo..I was asked to make them and I did and they turned out amazingly well!!! I changed up the recipe a little - his sauce calls for Veal stock and we both said "hell no" to that and I used Napa Cabbage instead of Savoy. If you don't like Lamb, you can use the traditional beef, or even ground chicken, pork or turkey. He and I have both eaten lamb in the past and while I don't do lamb chops any more, I wasn't grossed out by ground lamb. It's surprisingly light and doesn't have the same taste as a leg of lamb or lamb chops. Here ya go:
Chuck Hughes' Lamb Stuffed Cabbage Rolls as Prepared by The Cadillac Cowgirl :)
For the Cabbage Rolls:
1 lb ground lamb
1 large onion, diced and reserve 1/2 for sauce
1/2 cup plain breadcrumbs
1 egg
1 Tbsp chopped cilantro (I know it sounds weird, but please don't omit it. It makes such a wonderful difference. I promise!!)
1 tsp grated ginger
2 garlic cloves, minced
1 tsp each salt and pepper
1 head Napa or Savoy cabbage (don't throw away pieces you don't use as you'll chop them up for the sauce)
For the Sauce:
1 24 can or bottle of San Marzano Tomato Puree
1/2 of the diced onion reserved from rolls
2 garlic cloves, minced
3-4 Tbsp olive oil (couple of turns around the pan)
2 large vine ripe tomatoes, chopped
Chopped cabbage not used for rolls
Salt and pepper to taste
Grated Parmesan cheese
Preheat your oven to 350 degrees and bring a large pot of salted water to a boil. While it comes to a boil, combine all of the ingredients for the cabbage rolls (except for the cabbage, silly!!) and set aside. Once the water starts boiling, add the whole head of cabbage and allow it to boil for 5 minutes. After 5 minutes, drain it into a colander and then submerge the head of cabbage in ice water to stop the cooking process. You want the leaves to be tender, but you don't want them to wilt and fall apart. While the cabbage leaves are chillin out, start your sauce. In a large covered skillet, heat your olive oil over high heat. When hot, turn temperature down to medium and add your onion, garlic and ginger. Allow to cook for a few minutes and then add the chopped tomatoes and San Marzano tomato puree. Stir to combine, cover and cook over medium low heat while you separate the cabbage leaves. To get the leaves ready for the lamb mixture, gently remove the core by cutting it out and let the leaves naturally fall away from the core. You should get 12-16 good size leaves from the cabbage. (Chuck used Savoy cabbage, I used Napa. My leaves were noticeably skinner than his, but worked just as well. Depending on the size of the cabbage, you may have more or less to work with.) Lay the leaves on paper towels and allow them to drain. Chop up any leftover cabbage (you should have plenty) and add to the tomato sauce. The water from the cabbage leaves should thin your sauce out a little if it starts to get too thick. If not, add water or beef broth. Check for seasonings and add salt and pepper to taste. Using between 1 and 2 tablespoons of lamb mixture (depending upon the size of the cabbage leaves), place it in the leafiest part of the cabbage, roll it up and tuck in the sides if desired, and place in a 13x9 casserole dish. Repeat until the cabbage or lamb mixture is gone...whichever comes first! Pour the tomato sauce over the rolls and bake uncovered for 50 minutes. Top with grated Parmesan cheese and serve over rice - Jasmine if you've got it!!!
Chuck did not use a tomato based sauce for the rolls - he used veal stock in place of the San Marzano puree that I used. If veal is your thing, then go for it. Gary and I both were like, "eh" and kind of unanimously vetoed it in favor of the traditional tomato sauce. I am weird about cilantro, but I kept it in the recipe and so glad I did - it added such a bright and fresh flavor without being overbearing. We have leftovers from last night and contrary to our typical eschewing of leftovers, we will eat them again tonight. I got back on Jenny Craig this morning, and I'll be running this evening. I kind of indulged this weekend...but it was in moderation. I shouted out for a hot fudge sundae many times over the course of the weekend and not once did one magically appear. Bullshit if you ask me.
OH, OH, OH, OH!!!! Did any of you see True Blood last night? Did you SEE Alcide? Did you SEE Eric??? Naked!!! Nakedness and almost full frontal. That shit ain't right!!!!
That oh, oh, oh was supposed to be about Hank, but then I remembered those naked asses last night and lost my train of thought. Hank's on tour, Hank's on tour. Praise the Lord, Hank's coming to town. We won't have to break up after all. Two nights in Ft Worth, one night in Dallas. I can stalk him in two different counties. Hell Yeah!!!
We took Eddie and Waylon to Petsmart yesterday and they acted like complete jackasses. They barked at and tried to attack the other dogs that were in there. They acted like they owned the damn place. Anyways, we bought them some new toys and took them home. Gary fed them and when he went to let Eddie out of his crate, he tried to attack Gary! WTF??? Then, they were playing with their new snake and they got into a domestic with each other. I don't know what was going on with those two, but sounds like they need to get their nuts cut. Last night during True Blood, Waylon was playing with the snake while Eddie was humping him. It takes all kinds......
I'm outta here. I've got a ton of shit to do and not a lot of time to do it. Keep it real, folks!
Kelly
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