For Round Two of the cabbage onslaught I decided to do something quick and easy (yet tasty) and that I could bang together quickly as I have not yet got used to this crazy daylight savings time thing. It seems to get late before you know it. For this meal I prepped a Cabbage Slaw with Dijon Mustard Vinaigrette and quick seared some thick Pork Chops for a topper. The only thing in this meal that takes any time at all is…

I have been on the road so much lately, I have not really been able to cook much. But now that I am home for spring break, I can make up for lost time. Good thing too, as when I went to pick up our weekly box from the CSA, I found 2 heads of cabbage mixed in amongst the harvested bounty. Of all the goodies that we received, why is the cabbage of note? Well, last week we also received two heads…

Spring is here! Spring is here!
Tons of rain, its getting warmer, and spring break is just around the corner. On the way home from Auburn today, I swung by The Cook’s Warehouse in Decatur and picked up our weekly order, which was hugely awesome. In addition to the regular veggie box, I ordered a variety of meats, and all of the ingredients that we need for a great St. Patrick’s Day Irish meal.
Here is what we got this week from Read the full story »

This past weekend Jennifer and I enjoyed our bi-monthly supper club with Raigan, Eric, Joy and Stev, with Margaret hosting. Margaret prepared a most-excellent Chef Paul Prudhomme beef bourguignon. Her support call went out for crusty bread, some sort of green salad thingy, and desert. Raigan prepared an awesome green salad with apples, walnuts, and a raspberry(?) vinaigrette. And just because she is a suck-up keener, she also made a jammy appetizer that was enjoyed with crackers. Joy made a chocolate chocolaty chocolate…