First of all, I should apologize for not giving the promised update on avocado week. For all you faithful readers who were diligently checking back to see if you really can make viable ice cream from an avocado--I guess I've been uncovered as both a dirty rotten liar and a neglectful blogger. Again, apologies all around. Unfortunately, that avocado was forgotten due to my being busy this week. I'm a little worried that my life may be adversely affecting my commitment to vegetables.
Unfortunately, this will likely be a short one as I'm a little short on time this week as well; however, I'll try to get all the cabbage-y goodness into the post nevertheless. To that end, check out this monstrosity: Certainly, cabbage to the extreme. My cabbage eating was a little more contained. I got the joy of quarantining myself to work on my thesis and eating nothing but cabbage! I felt rather like an Irish peasant at times, but nevertheless there were high moments.
I thought the Reuben was pretty tasty (so tasty that I not only made more than one, but offered them to friends). I opted to go with the grilled-cheese-butter method because I really should test this lithe young metabolism while I have it. Unfortunately, while the sandwich was good, I think my least favorite part was probably the sauerkraut. I tried a bit of it on its own for comparison and decided its just not for me. Clearly, my German roots are failing me. But I guess its good to know that with enough corn beef and dressing, the taste can be suitably down-played.
Raw cabbage was a little better. I made a makeshift salad and was going to get really plucky and attempt a slaw, but was thwarted by not having vinegar. I really should plan my menu before going to the store at the beginning of the week because I hate having to go for just one thing. Its just a waste of gas really. At any rate, slaws aside, I made a cabbage soup which wasn't too bad. Not my favorite thing to soup, but still okay. I found myself missing the texture of the cabbage a little. Perhaps I'm growing inured to vegetable texture now? We'll call that progress.
Next week: corn!