So I had to go into town yesterday- my grey roots were becoming a real problem, and I had to get them fixed before I go to Georgia this weekend for the Parelli Tour Stop. They are so bad that I am convinced that people would see them from the cheap seats when I am in the arena with my horse Buckley, and I didn’t want everyone wondering who the granny in the group was. So off I went to visit Barb my hair gal.
I was hanging out waiting for the color to set and reading about Demi Moore in People. It only depressed me, as did the article about Whitney and everything else. There I was, depressed, under a dryer, thinking how sad the world was.
Then I heard this amazing music. I thought- how odd- then I looked out the window. There was a little boy- about 11- sitting on the tailgate of his parent’s Saturn mini van playing a banjo. He was really playing the banjo- as far as I am concerned, this kid was Grand Old Oprey Quality Banjo Player. I wanted to run out and get his pic for the blog, but then thought that might be illegal or something, so I just kept listening and just kept thinking how cool that was. He could have been playing a video game, texting or whining to his parents that he wanted his sister to hurry up out of dance practice so that he could get home and watch tv- but he wasn’t doing that, he was playing the banjo. Then I thought, there is hope for the world.
Speaking of hope, Athena, our little nurse foal, is doing great. She is now under saddle, much fatter, and very happy! We have several people interested in adopting her- I have videos of her on my Looking Glass page on Facebook! I will get some up on here, too- but I need help with that. All that I can really do on the computer is type and paste photos.
Wow! I am putting up for the recipe today one of our reader submissions- this is my first reader submission! If you are a vegetarian OR just like to eat your veggies, this is a good one!
Thanks Tenley for the recipe!!!
EAT YOUR VEGGIES VEGETABLE BAKE!
This dish goes well with many things and is colorful; it is perfect for
a pot luck or big holiday meal. If you cook it the day before, stop when
the cabbage is still a little crispy so reheating won’t make it mushy.
- 1 head green cabbage – coarsely chopped
- 1 butternut squash – cubed
- 1 cup chopped onions
- 2 chile peppers seeded and minced (optional)
- 2 tablespoons olive oil
- 2 tablespoons garlic – minced
- 2 tablespoons soy sauce
- 1/4 cup apple cider vinegar
- salt and black pepper to taste
- 1 tablespoon caraway seeds
- 1/4 cup organic vegetable stock (as needed)
Wash and cut the ends off the butternut squash. Cut it to separate the
skinny part and the round part, then peel and chop into bite size cubes
(remove seeds). Heat the olive oil in a heavy bottomed stock pan on
medium high. Saute the butternut squash for 10 minutes until some starts
to turn brown. This is a key part – it makes the whole dish sweeter.
Add the garlic, onions, and chile pepper and sauté 5 minutes until
tender. Add the soy sauce, apple cider vinegar, caraway seeds and
cabbage and sauté for 5 minutes. Add vegetable stock. Cover with a tight
fitting lid and simmer for 10 minutes or until the cabbage is tender.
Salt and pepper to taste.
