Posted by Stephanie Meyer on Jul 16, 2006 at 1:25pm

Outside it’s thick-y, sticky, and hot, hot, hot, so I’m cookin’ up a batch of…hot cabbage soup. What the? Yeah, I know, rib-stickin’, winter-all-the-way soup, but I got this head of cabbage in my veggie share, and it gave me a hankering for cabbage soup, it did. So, much to John’s horror, I simmered up a batch late this morning and had it for lunch. Deeeeelicious. Bacon, lots of garlic, potatoes, onions, and of course cabbage, mmmmm… (Recipe posted in comments, below; you can stash it away for winter-time if you like, I’d totally understand…) Oh, an ice cold Hacker-Pschorr Weisse (wheat) beer does compliment it gorgeously and cool one’s brow while slurping down a steaming hot bowl o’ soup on a steaming summer’s day.

Stacey and The Coopster are on their way over, hopefully for a swim, although John just yelled from downstairs that it’s raining again. Hmmm… We’ll see how that goes. And hopefully our neighbors Kasey, Dan, and Ethan Hatzung are coming for a swim later too, after Ethan’s nap. I’m not going to complain about the rain, because we’ve needed it sooooo badly. (But I will say it would be nice if the sun could come out for a bit this afternoon. That’s all.)

Well, with a rainy, crummy afternoon, no one came to swim, neither Stace nor Coop nor the Hatzungs. Bummer. Nathan, John, and I decided to go to a movie instead, so we set out for Superman Returns. Nathan’s third viewing. (Whoever cast the scrawny, boring Kate Bosworth as Lois Lane should be fired; she was awful. Superman himself, however, was appropriately hunky. Up, up, and away!) Of course the sun was shining by the time we exited the theater, but that’s OK. It was fun to see a movie together, and we made it even better by following it up with a lovely (and filling) dinner at Bacio. Man, I am so ready for bed, whew. Full + tired + hot + sticky = zonksville.

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  1. By Stephanie on July 18, 2006 at 9:09AM

    Cabbage Soup with Garlic, Bacon and Potatoes
    Stephanie Levy
    Serves 6

    ½ lb. bacon, chopped
    1 large onion, chopped
    6 cloves garlic, chopped
    1 head of cabbage, cored, quartered, and sliced thin
    2 medium potatoes, peeled and cut into ½-inch pieces
    1 tsp. dried thyme
    2 bay leaves
    1 bouquet garni (tie together with kitchen string a few sprigs each of fragrant, fresh herbs, such as parsley, sage, chives, rosemary, etc.)
    freshly ground black pepper

    Toasted French bread slices
    Grated gruyere cheese

    Heat a Dutch oven or soup pot over medium heat. Add bacon and sauté, stirring occasionally, until lightly browned. Add the chopped onion and sauté until beginning to soften, 5 minutes. Add the garlic and cabbage and sauté, stirring occasionally, until cabbage is wilted, about 7 minutes. Add potatoes, thyme, bay leaves, herbs, and 2 tsp. salt. Add water to cover the vegetables and bring to a simmer. Turn heat to low, partially cover, and simmer until cabbage and potatoes are tender, about 20 minutes. Taste for seasoning, keeping in mind that you’ll need to add quite a bit of salt – just keep adding ½-1 tsp. at a time and tasting. Remove bay leaves and bouquet garni. Serve in bowls topped with a grind of black pepper, a slice of toasted bread, and a sprinkle of gruyere.