tag:blogger.com,1999:blog-21181534.post8212144779216914649..comments2023-06-25T08:12:09.361-04:00Comments on I will be a healer, and love all things that grow: Summer Veggies: It's What's for DinnerEowyn's Heirhttp://www.blogger.com/profile/14717363754137835260noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-21181534.post-74213559750026745782009-07-23T15:19:42.792-04:002009-07-23T15:19:42.792-04:00THAT IS AWESOME ABOUT THE GLUTEN FREE BALL PARK FI...THAT IS AWESOME ABOUT THE GLUTEN FREE BALL PARK FIELD!!! If only they started making funnel cakes... that's my dream. I used to just accept the consequences and eat one funnel cake at Homecoming each year in college. I'd be sick for weeks, but somehow found it worth it. I can't really do that anymore... oh yeah, and if only the food were not only gluten-free, but soy-free, too... I can dream, right?Eowyn's Heirhttps://www.blogger.com/profile/14717363754137835260noreply@blogger.comtag:blogger.com,1999:blog-21181534.post-70043077394134909952009-07-23T15:15:41.707-04:002009-07-23T15:15:41.707-04:00Sharon- I just made that shredded cabbage filling...Sharon- I just made that shredded cabbage filling, and wrapped it up with mayo in corn tortillas, and it was quite tasty! Thank you! <br /><br />Maybe I DO like saurkraut now, I don't know. I'm scared to try in my own kitchen where I'll have to smell it, lol. <br /><br />And maybe it just made 3 servings because you ate a lot? Ours has lasted longer than that...more like 6 servings I'd say. And it really is good! I'm hoping I'll get more CSA potatoes today so I can use up my last head of cabbage that way.Eowyn's Heirhttps://www.blogger.com/profile/14717363754137835260noreply@blogger.comtag:blogger.com,1999:blog-21181534.post-78195800611499042102009-07-23T13:40:15.818-04:002009-07-23T13:40:15.818-04:00Oh, yeah, one more thing. We all will have to meet...Oh, yeah, one more thing. We all will have to meet at Coors Field for a ball game. Check out the link. We'll have to get Greg, Kendi and Nathan there too.<br /><br />http://www.usatoday.com/sports/baseball/nl/2009-07-23-837295050_x.htmRoBanJohttps://www.blogger.com/profile/05255830926488243099noreply@blogger.comtag:blogger.com,1999:blog-21181534.post-21819380974089335142009-07-23T13:38:56.459-04:002009-07-23T13:38:56.459-04:00tried the recipe last night. Joanna and I reaaally...tried the recipe last night. Joanna and I reaaally liked it. It only made 3 servings??? I pulled Joanna's portion after the butter but before the 1/2 & 1/2; we then added olive oil, tumeric and some of the left over water; yum, it was good too. You don't like sauerkraut, huh, what, mmmmm, I don't understand?RoBanJohttps://www.blogger.com/profile/05255830926488243099noreply@blogger.comtag:blogger.com,1999:blog-21181534.post-21972915277982878962009-07-22T11:25:13.746-04:002009-07-22T11:25:13.746-04:00I guess I don't think I like sauerkraut... and...I guess I don't think I like sauerkraut... and steamed cabbage tastes kind of like it (at least what I remember from when we were in Alsace-Lorraine/Germany)... maybe I'll try it again, though. I might like it now... or maybe I just don't like the smell? I'm going to try to make those cabbage wraps, Sharon. I can't use pita pockets but instead I was thinking I could try it with tortillas.Eowyn's Heirhttps://www.blogger.com/profile/14717363754137835260noreply@blogger.comtag:blogger.com,1999:blog-21181534.post-70259846275392613942009-07-21T15:23:40.121-04:002009-07-21T15:23:40.121-04:00Have you considered making homemade sauerkraut? I...Have you considered making homemade sauerkraut? It takes a few weeks for the cabbage to fully pickle, but then it can be frozen for up to 2 years before being used.<br /><br />A Tremmel family favorite, and now one of Greg's as well, is cabbage sauted with some black pepper and olive oil till it's <i>al dente</i>. Really good as a side dish. ;-)Wakendahttps://www.blogger.com/profile/04812534840951352858noreply@blogger.comtag:blogger.com,1999:blog-21181534.post-5861011152624576782009-07-21T11:06:33.352-04:002009-07-21T11:06:33.352-04:00We like steamed cabbage with butter and garlic sal...We like steamed cabbage with butter and garlic salt. Also we like eating it by cutting it up into little shreds adding a german spice that is something like italian seasoning, vinegar, garlic, salt, and a bit of water to make it moist then we toast a pita pocket coat with mayo and then fill with the cabbage mix. Tuna is a great filling with this as well. Germans like their cabbage! - SRJSharon / Markushttps://www.blogger.com/profile/00173674234175056930noreply@blogger.com