Thank you for the nice comments about last week’s column, Wheels For Whitney.
And to our friend Jack Foley, thanks very much for sending a donation. It worked out perfectly because Whitney’s grandmother Shirley came into my office the morining I received it and I gave it straight to her.
I know Whitney and her family appreciate all the help and well wishes very much.
A Bake Sale is being planned at Walmart soon. I will let you know the details as I get them.
Once again, for those wanting to donate online, go to www.giveforward.com then search for Whitney Bailey and her fundraiser page will appear.
Also, an account has been set up at Rockdale Federal Credit Union under the name of “Wheels For Whitney” #32427.
For more information, contact Shirley Bailey at 512-446-6596 or Whitney Bailey at 254-913- 5147.
We’ve got to get Ms. Whitney some Wheels. She’s got places to go and people to see, ya’ll!
Husband Bill and I are very lucky to have such wonderful neighbors in Roger and Stella Booker. And even luckier that Roger shares his wonderful, fresh garden veggies with us.
We even got some eggplant from him the other day. If anyone has a great eggplant recipe, please email to email@example.com.
I never met a cabbage that I didn’t like. So this was an interesting twist on my cabbage recipes and I thought I would share it.
I did add a couple of slices of chopped bacon to the olive oil when I was sauteeing the onioin and garlic. My motto is that bacon makes everything better!
1 cabbage, sliced thinly (my
cabbage weighed 3 lbs)
1 cup thinly sliced onion
2 Granny Smith apples, sliced
1 tsp garlic, minced
1/8 tsp caraway seeds
2 tablespoons extra virgin
2 tablespoons unsalted butter
1/2 cup water
1/2 tsp salt, divided
1/4 tsp black pepper
In a large skillet, heat extra virgin olive oil over medium high heat. Add onions and apples, and cook until softened and golden brown, about 5 minutes.
Add garlic and caraway seeds, and cook for another 2 minutes.
Add half of the sliced cabbage, and sprinkle with half of the salt and pepper. Cook for 5 minutes, until cabbage starts to wilt.
Add remaining cabbage, water, butter, salt, and pepper. After butter has melted, lower heat to medium, cover, and cook until the water has evaporated, 8-10 minutes.
Uncover, and increase the heat to medium-high and cook until cabbage carmelizes. I like a really dark carmelization, so I cooked it on high for another 15-20 minutes, stirring occasionally.