1 16-ounce box frozen potato-and-onion pierogi
1 tablespoon olive oil
1 onion, thinly sliced
1 crisp green apple (such as Granny Smith), cut into 1/2-inch pieces
1/2 small red cabbage (about 1 pound), cored and shredded
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons red wine vinegar
1 teaspoon caraway seeds
kosher salt and black pepper
1/2 cup sour cream (optional)
1.Cook the pierogi according to the package directions.
2.Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes.
3.Add the apple, cabbage, parsley, vinegar, caraway seeds, ½ teaspoon salt, and ¼ teaspoon pepper.
4.Cook, stirring, until the cabbage is slightly wilted but still crunchy, 4 to 5 minutes. Serve with the pierogi and sour cream, if using.
Two pre-teen girls
Two teen girls
One large 6 month old puppy
One small Shih Tzu
One Large older dog
Two mischievous cats
One Tired Mum
One Tired Paul
This is our Friday night
Crazy going slowly am I… 6,5,4,3,2,1
Painting by Rudy Djoharnaen
Corn and Butternut Chowder
Makes 2 servings
- 2 ears of sweet fresh corn, husked
- Small butternut squash (to make 8 ounces sliced)
- 1 small onion (to make about ¼ cup diced)
- 2 small peeled potatoes (to make about 8 ounces diced)
- ½ stick (4 tablespoons) butter, plus extra for the sliced Ciabatta bread if desired
- 1 tablespoon flour
- 3 cups vegetable stock
- 1 teaspoon chopped fresh sage (or ½ teaspoon dried if fresh isn’t available)
- ¼ cup canned white beans, drained and rinsed
- 1 teaspoon seasoned salt (such as Lawry’s)
- 1 cup heavy cream
- Ciabatta bread to serve with chowder
- Place husked ear of corn over a bundt pan to hold in place and catch kernels, remove kernels from both ears and set aside. Peel the butternut squash and cut in half lengthwise. Remove squash seeds.
- Cut one half of the squash into four strips lengthwise and with a mandolin slicer, slice each strip into ¼ inch pieces using the safety guard as you get close to the blade. Set aside 8 ounces (and extra may be frozen for another recipe). Dice onion and set aside. Dice potato and hold in a small bowl cold water to prevent browning and set aside.
- In a medium nonstick pot over medium high heat, melt butter and add squash, corn and onions. Sauté for four minutes, then add flour. Stir and cook one minute. Drain the potatoes, then add them into the pot along with stock, sage, white beans, and seasoned salt. Increase heat to high.
- Once the mixture comes to a boil, lower to a medium but brisk boil and cook uncovered stirring occasionally for 10-12 minutes or until potatoes are tender.
- Remove pot from the heat and add cream. Stir to combine and serve with toasted Ciabatta bread spread with a little butter.
Daughter # 3 participated in the dirtiest fitness trend I’ve ever heard of
“The Annual Mud Run”
The event was held on Friday. A 2.8km race through rugged terrain and mud 😀
She was really anxious about it, she isn’t a strong runner and was afraid she wouldn’t do well, let alone finish it. As many, she likes to do well and is really hard on herself when “perfection” is not achieved.
1100 kids from the area participated.
She suggested that she may put Febreze Sleep Serenity on herself so that whoever ran behind her would get drowsy, slow down and ultimately giving her the advantage at crossing the finish line. 😀
As it turns out she came in 1094! 😀
Guess the Febreze Sleep Serenity back fired ……………
She had an awesome day and I’m glad she decided to go, she came home covered in mud, her shoes unrecognizable and a huge smile on her face!!
Many lessons were learned on Friday for Daughter #3!