Tuesday, April 19, 2011


Above: Patches, on the ride home from the vet. Ever heard that song, “Because I got high, because I got high, because I got high-yi”? Yeah, just like that.

Patches is 16, so things are wearin’ out, I guess. She was put under so that two of her teeth could be removed. While she was out, the vet discovered a mass on the left side of her mouth, way in the back behind her molar, running down her throat. Her throat was so constricted they had to use the smallest tube they had to put down her throat (for whatever reason they have to put a tube down the throat during surgery). The good thing is they obliterated the growth, she’ll be able to breathe with more ease. We’ll find out the results of the biopsy in a week or so.

 She is one tough little dame.

Sunday, April 10, 2011

My Camera

Photo by titancia

My Nikon Coolpix P80. Best camera this novice has ever had.

Before this I had an Olympus C700, which got me through my eBay days fabulously. I loved it so much that when it quit working I bought a used one. I'd probably still be using it if not for the batteries, man, it ate AA’s like there was no tomorrow.

Saturday, April 2, 2011

Good Ol' Fried Cabbage

I made some fried cabbage the other day, first time in a long while. I was the only one who ever ate the stuff, so I try not to offend the noses of those who don't. Then Hubby told me it smelled so good he had to taste it, and, hey, Mikey! He liked it!

My recipe is sort of fly by the seat of your pants because that’s how my dad cooked everything and he’s the one I learned from. But I think that’s what makes it easy and also gives you the freedom to make it your own.

Fry up a few pieces of bacon in the same lidded-pot you’ll cook the cabbage. Set bacon aside, leaving the drippings in the pot (a Tablespoon or two should do it). Add a chopped onion (whole or half, up to you, as big or little pieces as you like) and saute for a couple of minutes. Add chopped cabbage (mine end up looking like squares), but if it won’t all fit at once, put the lid on it and let it cook down for just a minute or two. Keep stirring while adding the cabbage until it all fits. Add some granulated garlic powder (about a teaspoon or so, you don't want it to overpower the taste of the cabbage), and salt and pepper to taste. Cover, stirring occasionally. When it’s almost done, crumble the bacon and toss it in. Finish cooking to your liking.

Cooking time is less than 10 minutes. That said, I like my cabbage with a little crunch to it, but some prefer it more on the mushy side, you just have to play with the cooking time a little. Also, I buy my bacon in those already cooked packages at Costco, so all I have to do is zap it for a minute. Since I don’t have bacon grease on hand, I just use a splash or two of olive or canola oil instead. It doesn't require much fat, just enough to flavor it, because the cabbage will make its own juice which actually steams it. Good stuff, Maynard.