tag:blogger.com,1999:blog-3322683719539438825.post4935647892291332370..comments2024-03-12T14:02:09.820-04:00Comments on Riverdaze…: A MODEST REPORTGrizz…………http://www.blogger.com/profile/04828454689578685330noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-3322683719539438825.post-53385079256070196612012-09-29T13:09:07.104-04:002012-09-29T13:09:07.104-04:00Jayne…
Trust me, the matter is even worse having ...Jayne…<br /><br />Trust me, the matter is even worse having grown up as the son of a perfectionist finish carpenter, a.k.a. wood artist. While I inherited Dad's perfectionism, his workworking skills…not so much. But the desire and self-expectation of such a quality standard remains, inherent in every project I tackle. AND, in the work of others. To me, shoddy work is disrespectful, near-criminal, and probably a sin. <br /><br />Other than that…I'm easygoing. :-)Grizz…………https://www.blogger.com/profile/04828454689578685330noreply@blogger.comtag:blogger.com,1999:blog-3322683719539438825.post-5458451468075346092012-09-29T09:44:28.063-04:002012-09-29T09:44:28.063-04:00It's almost a joke in our house that each time...It's almost a joke in our house that each time we think we'll just make a few changes, we unearth shoddy construction underneath. Like you said, no plumb walls or true 90 degree angles...lol. Glad you got the project completed with all the sweat equity it entailed. :c)Jaynehttps://www.blogger.com/profile/14057094040409159429noreply@blogger.comtag:blogger.com,1999:blog-3322683719539438825.post-72110753837427533522012-09-28T10:24:03.831-04:002012-09-28T10:24:03.831-04:00KGMom…
I never cared much, one way or the other, ...KGMom…<br /><br />I never cared much, one way or the other, about fried cabbage during my growing up. Mom fixed it occasionally, but plain, as a side dish—just a bit of salt and pepper and no added meat. And she cooked it way more than I do, till the chopped leaves were pale and soft. So I pretty much ignored the dish. But somewhere in my late-twenties I discovered it as an entrée…and have been doing variations ever since. It's simple, quick, and delicious—and I love it! And everyone else seems to love the dish, too. I've taught several friends and family members how to fix it over the years. Peasant food at its best!<br /><br />Moon-the-Dog is still going to the wrong side of the door. I don't, simply because the old way was so illogical and unhandy. But you're right on muscle memory—those habits are hard to break. And the opposite is why, as a musician, when I was learning new runs and chordings on the piano or guitar, I would do it over and over and over, long past the point of merely knowing the right series of notes or chords—particularly some of the rather odd harmonic accompanying chords you might use to counter the melody line when playing jazz piano. I needed to establish that muscle memory—which, once programmed, allowed you the freedom to split that off from having to concentrate on both hands simultaneously. Same thing with learning to flycast—so you can forget about the mechanics of the presentation and keep focused on the variations of the river's current between you and the fish and the way your fly is floating, preventing "drag," and being ready when the trout rises to your offering.Grizz…………https://www.blogger.com/profile/04828454689578685330noreply@blogger.comtag:blogger.com,1999:blog-3322683719539438825.post-91478221220627679702012-09-27T23:26:05.441-04:002012-09-27T23:26:05.441-04:00Two thoughts--I love fried cabbage. Not something...Two thoughts--I love fried cabbage. Not something I have ever made, mind, but something I order when I find it on a restaurant menu.<br />And, be careful not to walk into the wrong side of the door yourself. Habits are hard to break--especially those which have been embedded in muscle memory.KGMomhttps://www.blogger.com/profile/05165941950953938943noreply@blogger.comtag:blogger.com,1999:blog-3322683719539438825.post-85922857846127604712012-09-27T13:36:26.560-04:002012-09-27T13:36:26.560-04:00Carolyn…
Personally, I don't think of the woo...Carolyn…<br /><br />Personally, I don't think of the woods as currently looking boring, but more shopworn and kind of faded—like it was used up is tired out from the long season of green growth. I rather enjoy ambling about and trying to see those first telltale clues of the changing seasons. I do notice when looking downstream today that the yellowing has increased since yesterday—so the color is coming, albeit slowly, though to what extent the peak will look like given the summer's heat and drought, is anyone's guess. Grizz…………https://www.blogger.com/profile/04828454689578685330noreply@blogger.comtag:blogger.com,1999:blog-3322683719539438825.post-23707765689193126282012-09-27T12:21:05.931-04:002012-09-27T12:21:05.931-04:00Grizz: Your first photo looks about how the state...Grizz: Your first photo looks about how the state of my woods is at the moment. The color change has started but it's not very far along and certainly not far enough along to be interesting. Someone else was just mentioning about how the woods seems a bit boring right now. I tend to agree.Carolyn Hhttps://www.blogger.com/profile/03179182853082650546noreply@blogger.comtag:blogger.com,1999:blog-3322683719539438825.post-41302849372832834612012-09-27T09:26:58.362-04:002012-09-27T09:26:58.362-04:00AfromTO…
For sautéed cabbage, any sort of pork—ba...AfromTO…<br /><br />For sautéed cabbage, any sort of pork—bacon (thick-sliced), sausage, etc.—works perfectly. The pairing seems made for one another. I often thin-slice, almost "shoestring"—a bit of pork roast or some pork steaks, and use that, adding either a few drops of liquid smoke seasoning or smoked salt, which I make. (Resist any notion of smoky condiments such as barbecue sauce, smoky or not!) As to the brown sugar, you only use a little—less than a teaspoon in the amount of cabbage you'd fix as the main entrée for two. There's no real sweetness, just a "brightening" and melding of the dish. I also like to chop up an apple and sauté that in the mix. Pork and apples are another great match on their own…and can go into a fried cabbage dish wonderfully. A great savory addition. <br /><br />Now, when you add tomato sauce, you're taking the dish in an entirely different direction. Not wrong or bad, just different—maybe more Eastern influenced, and possibly—though not necessarily—spicier.<br /><br />Re. your last suggestion…I expect, even if it were possible given a fickle market, renting myself out as a "cooking husband" would present its own survival challenges on the homefront. I probably couldn't charge a high enough fee to cover my medical expenses.Grizz…………https://www.blogger.com/profile/04828454689578685330noreply@blogger.comtag:blogger.com,1999:blog-3322683719539438825.post-59134993446369449702012-09-27T07:56:11.305-04:002012-09-27T07:56:11.305-04:00Mmmm sounds good-I love reading about your culinar...Mmmm sounds good-I love reading about your culinary concoctions-it gives me ideas-I now want some sausage and cabbage.I have never added sugar to cabbage-we always added tomato sauce.Boy you should rent yourself out as a cooking husband.AfromTOnoreply@blogger.com