Friday, February 13, 2015

La vie en rose

I tend to be an optimist, I have always been that way (unless we're talking bureaucracy, then I am given to looking on the black side). To me the glass is usually half full, not half empty, if you know what I mean.

That doesn't mean I don't have bad days or moments, of course. I most certainly do.

Like the other day for example.

I could tell you the story this way: the other day I left the office to meet a friend for lunch. We were supposed to meet up with another friend too, but she had to cancel at the last minute because her daughter had a fever. Initially, we thought of postponing the lunch, but then decided to go anyway because we hadn't seen each other in ages. We met in front of her office and had a salad in a café across the street. At 3:00 I had to be somewhere for work until 5:00. Then I had to pick my son up from kindergarden at 5:30, go to my daughter's school to meet with her teachers and get her report card, and pick her up.

Monday, February 9, 2015

Stuffed cabbage soup

Stuffed cabbage soup is what you make when you bought the ingredients to make stuffed cabbage only to realise you just don't have the time to go through the whole process (after you have been pushing it off for three days in a row) and your ground meat really needs using up. And guess what? It is just as good (or at least we thought so), very comforting, warming and full of flavor, and can be ready in under an hour, so I knew you would appreciate if I shared.

I used potatoes because I had some that were starting to sprout, but adding raw rice (about a cup for the amount below) would probably be more fitting, since stuffed cabbage is often filled with ground meat and rice. Up to you entirely, but make sure you add more liquid if you do this, as rice generally absorbs more than potatoes while cooking.

Also, I used pimenton de la Vera because that is what I had and I love the smoky flavor it adds, but using spicy Hungarian paprika - or any other sort - is more than ok since this soup is loosely based on Eastern European stuffed cabbage recipes.

The amounts below are just a suggestion, I usually eyeball them depending on how liquid or spicy or meaty I want the soup to be.