Time to start digging sweet potatoes. We only have two beds, but I'll only dig one a day.

I have one more task on the new fire pit adding a couple of bricks below the air feed.

Haven't thought about diner, but will at some point. I've got some frozen BBQ I might pull out for tonight. We had steak last night. Eggs, sausage, and avocado is the breakfast menu which we eat later in the morning.

I like mustard on the side of cabbage/kielbasas which we also cook. Nice to use those homegrown cabbages.

We fry our cabbage but there's other ways to cook it...

The Grascals Boil Them Cabbage Down

(2 min)

Well, take care and thanks for the OT!

I spent 4 days in Poland, give or take. Every meal was wonderful. I might try my hand at fried cabbage.
The last time I did some cooking class was in Thailand. There were ab couple of US caterers, and I was the only one who cracked an egg without having to dig out bits of broken shell from the wok.
Glad your rains have stopped. Maybe it will come our way.
Israel continues to bomb the non-human humans because they claim a dead hostage was not an Israeli. So, what if a hostage was a person who was from another country visiting Israel at the site of the attack/incursion? Aid is also blocked.
In other words, no good news except from you and your cooking class.

Polish food is something I know a little about. My grandfather emigrated from Poland as did my grandmother’s parents. In fact, when they retired, they moved back. I have thought seriously of moving there as me and children can all claim dual citizenship. One of the reasons why is that the Zloty is worth 4X as much as the Dollar. I could live like a Polish Queen on my Social Security. But until that mess in Ukraine is over, there is no way I would even consider doing that.

My mother was not Polish but she had to learn to cook Polish. We ate a lot of Polish food growing up. Golabki (stuffed cabbage), Kielbasa (sausage), Pierogi (dumpling), and Paczki (doughnut) were common in my household. I remember my grandmother saying that they would use all the leftovers and put them into the perogie. Sometimes you didn’t know what you were going to bite into. They also used fruit in them with plum for some reason being the most common.

When I cook kielbasa and cabbage, I always add caraway seeds at the end. My recipe came from a book about Polish traditions and food. My Polish aunt also has several recipes in a published cookbook. I was supposed to be sent a copy, but I never got it. She was the manager at one of the Polish Century Clubs in Michigan.

a couple of times but the bugs get it first. And we like cabbage.
Will try growing again, maybe next year.
We are trying to master one or two veggies at a time. Have tomatoes down good. Onions are now easy. Potatoes, peppers, and green beans we've learned the hard way, but have mastered. Corn we are good at.
Cabbage , broccoli, spinach, watermelon, and head lettuce are still problematic.
Thanks for the OT and the recipes.

Homemade, does that count?

Last time we went over to tampa side we stopped at the lotte over there, and cabbage was onsale in large boxes. Ms. So couldn't pass up the bargain so she bought an entire box. She gave most of it away to the community and then made some kimchi with some of them. Then she gave some of that away to a few Korean-American pilots that live around here.

There is a new Hmart in Orlando, that was a big event recently. So the Asian style fruit and veggies are readily available there at reasonable prices.

I still have a couple of buchujeon Korean chive pancakes in the fridge. These are the last (i think) of the chive plants that grew so well in our old garden. Ms. So transplanted as many as she could to her friend's front yard garden. Her good friend was kind enough to let us harvest quite a few, many of which went to her church friends to eat recently.