I’m sitting here eating a bowl of savoy cabbage which has been wilted/burned in a sauce pan with oil and salt. When it was ready, I put it into a soup bowl and sprinkled balsamic vinegar on it.
So I’m sitting here eating it and thinking there must be a more interesting/less blackened way to prepare it. Most of the recipes I find are variations on what I just made with a few small differences: butter instead oil, the addition of ginger or onions, a few annoying references to”making a slaw”. A SLAW. I object to that. A slaw. Say coleslaw or don’t say anything. A slaw. Pfft.
Whatever. And then I see it: Charred Savoy Cabbage. which is the most bullshit recipe you ever saw. BUT I do think I will adopt charred as my descriptor of the day. For instance, I am sitting on an empty conference call line waiting for others to join. I know it isn’t cancelled because I set it up using my number. I am just charred that no one else showed up. It chars me that we don’t have anything decent to eat in this house. Except cabbage, beef, Armenian string cheese, eggs, tuna and salmon burgers, apples and peaches.
And Gin & Dubonnet.
I get positively charred whenever I order a favorite drink from a bar and they make it a according to some book recipe instead of listening to what I want. #1 Find a bar that stocks Dubonnet. #2 Order a Gin & Dubonnet with a twist. #3 Take bets about what is served to you.
Actually, I would never order this in a bar. This is how I like it: 5 parts gin, 1 part Dubbonet, lemon slice in the shaker, lemon slice in the glass. And I like it served in a vintage pink Jeannette glass Holiday low sherbet glass. You can hardly even find a bar that will serve it that way.
Question: about my little birdhouse. I brought it out of the flower bed and close to the house so I could repaint it before installing it in its new location outside of my kitchen window. Blah blah lazy blah and I never got around to painting it. Now I think it would be a shame to change anything about it. So the question is am I just used to looking at it like this now or is ti really appealing the way it is?