- Jun 11, 2014
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I wouldn’t refuse a dish of it. Sausage and peppers, however you have them, is a good combo.
“Yes Sir!” (Verne Lundquist/‘86 Masters)What about Mother’s Day breakfast I made for my wife.. I know.... she’s not my momma but she deserves it. Mimosas are next.
fresh baked biscuits crumbled on the bottom, italian breakfast sausage, scrambled eggs with heavy mixing cream, little shredded sharp cheddar, and some country gravy on top. Splash of tobasco on mine.
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How’d your dish turn out? I had to Google to find out that it was a stuffed cabbage dish. I’ve seen them do it on the cooking shows where they stuff the parboiled leaves with a ground pork mixture, stack the little rolls in a restaurant pan, smother with a tomato sauce, and then cook covered in the oven until the meat gets done. We enjoy corned beef and cabbage and this sounds like a sort of Polish version.Trying my hand tonight at some Golabkis. Have no idea how it's gonna be. kto do cholery wie?
All that minus your stinking tomato. Miss the cucumbers in vinegar and butter beans. Come to think of it, I might have to do some beets in vinegar soon.Mother’s Day celebrated at Lake Seminole. My wife of 29 years, mother to my two kids, and my mom, 81 and still kicking, are the guests of honor. Just a good ol’ country meal...
...fresh Beefstake tomato, cucumber in white vinegar, fresh Meyer lemon for the tea and a pie made by my daughter.
The main course. Bottom Round roast and fresh new potatoes slow cooked in gravy, roasted cauliflower with parmigiana, butter beans, and deviled eggs.
I said a rash on my massive pecker.Don't listen to @NVGator , basturd grew a bunch of tomatoes last summer. He told me his aversion to tomatoes was an allergic reaction that caused a rash on his little pecker but we all know that's caused from "rough handlin".
The golabkis (pronounced golumpki) turned out pretty good. I ate the last 3 today for lunch. Ground beef, onions, and rice rolled in parboiled cabbage leaves and baked in a tomato based sauce. The sauce was a litte weak for me so I added some ghost pepper sauce. I used the broth off the cabbage with tomato sauce and a pork seasoning cause I didn't have any bone broth. I think consomme' would have been much better.
Don't listen to @NVGator , basturd grew a bunch of tomatoes last summer. He told me his aversion to tomatoes was an allergic reaction that caused a rash on his little pecker but we all know that's caused from "rough handlin".
The golabkis (pronounced golumpki) turned out pretty good. I ate the last 3 today for lunch. Ground beef, onions, and rice rolled in parboiled cabbage leaves and baked in a tomato based sauce. The sauce was a litte weak for me so I added some ghost pepper sauce. I used the broth off the cabbage with tomato sauce and a pork seasoning cause I didn't have any bone broth. I think consomme' would have been much better.
Coot, the Polish cabbage sounds like one to try. I’m like you, I like a little bit of a bite in tomato sauces. Sounds like you’re about as comfortable in the kitchen as you are at the construction site.I said a rash on my massive pecker.
I grow matters, got some going now. Wife loves them. I enjoy growing them, just never liked eating them. Ever.
Mother’s Day celebrated at Lake Seminole. My wife of 29 years, mother to my two kids, and my mom, 81 and still kicking, are the guests of honor. Just a good ol’ country meal...
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...fresh Beefstake tomato, cucumber in white vinegar, fresh Meyer lemon for the tea and a pie made by my daughter.
View attachment 21594
The main course. Bottom Round roast and fresh new potatoes slow cooked in gravy, roasted cauliflower with parmigiana, butter beans, and deviled eggs.
Good call. Block cheese, grated, is way better tasting than pre-grated cheese. Also, a mix of real mayo and sour cream (or cream cheese) is a nice touch.View attachment 21639
Keeping it simple tonight
Pimento cheeseburger and matching fries
I prefer to grate sharp cheddar and Parmesan
for my PC.
I grow matters, got some going now. Wife loves them. I enjoy growing them, just never liked eating them. Ever.
Thanks GB. She still drives (and safely I might add) so she had fun tooling up to the lake and talking old family history. She brought a cold oven pound cake to go along with dessert. We enjoy getting to spend time with her.Very nice cover 2 . I hope it was a wonderful day for your 81 years young mother . What is for dinner tonight ?
I feel ya SoFl. I spent a bunch of time growing up picking vegetables, usually after working in tobacco all day. The summer after I graduated from HS, I worked at a tomato packing house. I loaded the semis by hand, the boxes had to be stacked a certain way so the refrigerated air reached all the boxes. We’d load the trucks with green tomatoes and they’d gas them overnight so they’d be ripe upon delivery. I hated the smell around that place and wouldn’t eat anything but a garden tomato for a while after that experience.Interesting. I eat tomatoes, especially cooked down. But the smell of the plants makes me almost nauseous. Mainly because when I was a kid, my mother would make us get up early on summer mornings and drive to the next town over where a farm allowed you to pick for free until a certain point in the morning(I assume that was actually the arrangement. We may have just been stealing and early morning provided the perfect cover, for all I know). But in any event, it sucked, it was hot, there were rotten tomatoes on the ground, and the whole place stunk. But, hey, the quicker we finished, the quicker we could get back home and spend the afternoon helping her begin blanching and canning them for sauce. Hooray for summer.