So, we didn't actually get to go away. The last couple of years have been pretty rough financially---it's hard to own a small business in a climate that isn't friendly to small businesses.
Things have picked up in the last couple of months, and Hubby has been working 6 days a week. We decided it would be stupid to go away while the work is coming in like gangbusters. My brother has offered his services as a caregiver (he's a former EMT and since he and his girlfriend couldn't afford to get away either, they'd love to come and stay up here in the mountains for a few days) so maybe we can run away for a break in the fall.
But that doesn't mean we didn't make the most of our two weeks! Hubby and I spent late afternoons drinking wine and playing in the pool without kids, rented disgusting horror movies, and ran around nekkid and scared the dogs.
I got a chance to make some recipes I haven't used in awhile, try a few new ones, and make up some of my own too. The best part is that Hubby did the kitchen cleaning after I spent the days cooking, and we took a culinary trip around the world!
Our first stop was New York City!
Why did we stop there? Well, because that's where Barbara Walters films The View. Not that I watch it, mind you, but I really love Barbara Walters' mother's Stuffed Cabbage Roll recipe. I haven't made it in years, because it's a bit time-consuming, but oh-so-worth-it. A friend gave me the recipe when I was a new mother, but I found it online.
Plus I've been doing something kind of nutty lately (maybe will share in another post sometime) and have ended up with about 20 jars of Welch's grape jelly. Had to figure out how to use some of it up. LOL
First up, here is the recipe, which has otherwise been known as "Little Green Fart Nuggets" by the men in my family.
Stuffed Cabbage Rolls
The only changes I made? Instead of pouring boiling water over the cabbage, which necessitates using two containers, I just boiled up a big pot and threw the heads in. Then I used two forks to peel back the leaves when they got soft.
The other change I made was to cut up twice the onions needed. I put some in the meat mixture, and put the rest on top (forgot to put them on the bottom until after I had already rolled the little suckers). It turned out better---at least to me---because they got nice and brown and caramelized in the sauce.
The cooking time is long---almost 3 hours, but don't skimp on it, because then the cabbage leaves will be tough.
When they're done? Sheer bliss! They are the most tender, scrumptious, luscious, juicy---ok, I better stop there. It's starting to sound like I'm describing the heroine's boobs in a Nora Robert's novel. ;-)
Serve with rice. Enjoy!