hope we see some photos of your fun Kevy.

So, did you see the Cook Off ? http://www.potrerowar.org/siegecookoff.php

Sadly, didn't take many pictures this year. I do have pics from 2006 and 2007.

However, I did try to take some pix of Susan's new bed treatment. This year, she added velvet "curtains" all the way around our bed and a "ceiling" as well. The idea was to keep as much of he warm air on us at night (it gets kinda chilly at night).

Also, we FINALLY took some pictures of Harvey. We really do need to get that project started.

No. Basically, I didn't learn about it until afterwards. I really should read up on these things.

And speaking of dinner - will someone bring us some? We're exhausted after the weekend REALLY don't want to make anything or go get anything.

You can have some of ours: I'm making Sweet & Sour Chicken from a recipe by Charmaine Solomon from her cookbook "the Complete Asian Cookbook" (Click HERE to look inside the book)

Fave Beef, Rice & Cabbage Rolls Tonight !!
 

This is one of our favourite dinners, and it's a good cold night to have it !! I'll try to photograph it once made.

Steamed Cabbage/Beef Rolls With Tomato Veloute Sauce

Rolls
1 cabbage head
1 pound lean ground beef
1/2 cup yellow onions, chopped
1-1/2 cups cooked rice
3 tablespoons margarine, melted
1/2 cup soft bread crumbs
1/4 teaspoon ground sage
1/4 teaspoon black pepper
1/2 teaspoon salt
1 dash ground nutmeg, optional

Sauce
4 tablespoons margarine
1/2 teaspoon chilli powder
1/2 teaspoon salt
2 tablespoons all-purpose flour
2 cups tomato juice

First:

• Cut the core from cabbage.
• Under running water, carefully remove about 15 leaves to use for the recipe.
• Have about 2 quarts water boiling; add 1 teaspoon of salt.
• Dip the cabbage leaves in boiling water, 3 at a time, for about 3 minutes.
• Remove with tongs, drain and set aside.
• Mix the meat, onion, cooked rice, margarine, bread crumbs, sage, pepper, nutmeg and salt.
• Lay a cabbage leaf on a flat surface. Put 2-4 tablespoons of the mixture near the base of the leaf, fold leaf up and over the meat, turning under the sides. This will make about 15 rolls.
• Place the rolls, seam side down, in a greased 2-quart casserole dish. Make two layers of the rolls.
• Place this dish on rack over 2 inches of simmering water in wok or large heavy pan with rack.
• Cover pan or wok and steam for 35-40 minutes.

MEANWHILE:

• Melt 4 tablespoons margarine in a skillet.
• Add the salt, chilli powder and the flour.
• Mix to a smooth paste.
• Cook over high heat, stirring constantly, until mixture comes to a boil.
• Remove from heat and slowly stir in the tomato juice.
• Return to heat and cook until it boils and thickens.
• Serve over the steamed rolls.

Marinated Pork Roast, Baked Potatoes with Sour Cream & Green Onions, Petite Green Beans and Carrot Cake Cupcakes for dessert.

Mmm, sounds great Wolfy!

We went simple tonight: cheese ravioli in a 3-cheese sauce.

Did that last night. Simple but good!

Sushi!