I must say preschool teaching is a bit
tiring exhausting!! I am a not getting enough creativity time..Such problems I know!
I had a wonderful visit with my new nephew Sebastian who is now 6 months old and I am going to brag but he is just beautiful inside and out! He is what we call a "Trick Baby" so good he will trick you into having one!
I finished my first beanie for the Beanie-a-long with me with Knitspiring Odyssey . I am planning on doing three for the Autumn. This one is a Halloween beanie which I used a row puff stitches to mimic mini pumpkins using the black,orange and turquoise colorway. I loved it! It is a simple beanie using double crochet mainly. If you have any questions please email me cause as usual I didn't write down the pattern as I made it... I'll make another one and write the pattern out.
I pulled some heirloom carrots out of the garden and I have never seem the flowers that they bare...I have a new love! Isn't it gorgeous!
( are you noticing a lot of exclamation points ...that's how much I love fall!)
Here is the Stuffed Cabbage recipe for those who asked, I have to scale it down as we made a huge batch.
- 1 head green cabbage large
- 2 pounds ground pork, beef or whatever you like ( We used beef, I prefer pork)
- 1 1/2 cup uncooked rice
- 1 large onion chopped
- 1 large can of tomato juice such as V8 ( I used chopped tomatoes too)
- 1 package of sauerkraut ( I used artisan sauerkraut made without sulfites, my husband is allergic)
- Salt & Pepper
- Brown sugar
- A good friend to share the day with and reminisce!
Core the cabbage and place it in a pot covered with water, bring to a boil, turn it off and keep it covered in the pot until it softens. Mix together meat, rice, onion, and S&P. Start peeling the cabbage leaves apart. Now start to stuff the cabbage leaves about the size of a meatball. Just be sure to make filling comparable to the cabbage leaves as they will all vary in size, leaving enough room to roll and fold the cabbage around the filling. Fill all the leaves. Now grab a pot, I use my Le Crueset braising pot. Layer the bottom of the pot with sauerkraut then start to place the cabbages ...fit them in all nice and snug adding the rest of the sauerkraut. Add the V8 or tomatoes,season with S&P, Paprika about 1 tsp. or so ( I like to use more, huge paprika fan!) and 2 tablespoons sugar. Cover and cook for at least an hour at a nice simmer.
I am going to make a vegetarian version of chickpeas, raisins, pine nuts, red pepper...something like that. I'll let keep you posted :-).