really old style living?

wssla00

mardatha wrote: »

I especially liked that bit in the link where she said she makes "one thing" for each meal and they just eat it until they are full. I like that, might try it. But make WHAT one thing....?!

Rumbledythumps! Yum Yum

Potatoes cubed, par boiled
Cabbage/Kale/Spring greens finely chopped
Onion finely sliced
Grated cheese
Bacon finely chopped fried

Fry the bacon until it's almost cooked, add the onion and soften, add the cubed potato and fry to crisp up, finally add the greens to wilt then mix in the grated cheese

NualaBuala

wssla00 wrote: »

Rumbledythumps! Yum Yum

Potatoes cubed, par boiled
Cabbage/Kale/Spring greens finely chopped
Onion finely sliced
Grated cheese
Bacon finely chopped fried

Fry the bacon until it's almost cooked, add the onion and soften, add the cubed potato and fry to crisp up, finally add the greens to wilt then mix in the grated cheese

That sounds gorgeous! I'm trying to eat vegan and I just don't think plain cabbage and spuds would be as nice!

Hardup_Hester

My house smells really oldstyle at the moment, I boiled all my teatowels today, on the stove top in a big pan, I didn't manage to get them dry so they are hanging on the radiators. The smell reminds me of when I used to boil the nappies in a metal bucket & then dry them on the maiden.

ginnyknit

When I was a teenager I used to go to the laundry for my mum, a pram full of washing and a few mates and mates mums and I would toddle off about 6pm on a tuesday. It was damned hard work, hand washing, machine washing then running them through a mangly thing, dryer then big rotary iron. I absolutely loved it, sounds almost Victorian now. On the way home we would go to the chippy and balance our chips and gravy on the pram and munch them on the way home. I actually must have blanked out the wet clothes I walked home in, the cockroaches running about and the utter exhaustion I must have felt. seems like a hundred years ago :rotfl:that came to me because of Hester saying about the smell of boiling nappies, funny how your memory works!

boultdj

ginnyknit wrote: »

I have grown 30 sunflowers for the seeds and am presuming I hang the heads in a paper bag somewhere dry till the seeds fall out? Anyone have a clue? I must have saved a bomb doing this and they are multi heads on one stem so havent taken up much space in the garden. Dd loves homemade health bars but the seeds now cost too much to buy.

You need to cut them on a dry day but your right about putting them in a large paper bag and hang them up to dry, you will get some stubborn 1's that stay in the head's what I do is put them on a newspaper and hit the back of the flowerhead with a wooden spoon to get them out. they normaly take 3/4 week's to dry.hth

ginnyknit

Thank you for the instructions - hmm will have to wait a bit for a dry day!:rotfl:

ThriftyFelicity

Frugalista wrote: »

I make this quite often - in fact we are having it tonight . It's really easy and makes a huge dishful. It makes around 6 "greedy-pig" portions, so OH and I will eat it for dinner for the next few days.

You can easily halve the recipe - just make sure you use the tomato soup as (IMHO) the flavour is quite crucial to the recipe. I have also added mushroom, peppers, etc.

I have no idea why it is called Cabbage Rolls :huh:

Well, I can shed some light on that

In Ukrainian cuisine (and probably other eastern European countries as well), cabbage rolls are made with ingredients similar to this, though usually without ground beef or mushroom soup. (When made as part of the traditional Ukrainian Christmas Eve feast, they are always meatless.)

The traditional way: first soften the cabbage leaves by pouring boiling water over the entire head, then carefully peel off the leaves one by one and trim down the hard centre rib of each one. Fry up some onion, parboil the rice, mix the onion & rice, season well with s&p, put some of the filling on a cabbage leaf, roll it up snugly (tucking in the ends), arrange in a casserole dish, repeat with remaining cabbage leaves, pour tomato soup over and bake for an hour or two (longer is better).

Really tasty, solid peasant food. But a bit of a faff to make.

Enter... Lazy cabbage rolls! (as we used to call them.) Same flavours, but easier to make. Confusing name when you don't know the history

pink_numbers

..... and those rolls travelled to Japan and cabaged rolls became somewhere between the two, rolled, but with ground beef, but without mushroom soup!

Gigervamp

I remember my mum boiling up my brothers nappies on the stove. She had a pair of wooden tongs to stir them around and fish them out after they were done.

Gigervamp

pink_numbers wrote: »

..... and those rolls travelled to Japan and cabaged rolls became somewhere between the two, rolled, but with ground beef, but without mushroom soup!

And in Greece you get stuffed vine leaves!