Saturday was good. My team won. I am glad to be chilling out. Thank you for being my blogging friends.
All posts by Tony Burgess
One Hundred Days of 90+ Degree Heat. I’m Ready To Cool It Down
This tweet comes from Christina Reuille of our CBS-TV station WDEF in Chattanooga. It’s been really hot for a lot of days during the summer and even into early fall. It makes me wonder when the temperatures will be going down. It’s way too hot to be fall. Consider that October is only week away. I am ready for a change of weather so that I can wear different clothes and perhaps enjoy food you normally eat in the fall.
Status Update
Headed to a college football game this afternoon. But first there’s breakfast and a trip to the library. A good day of fun is ahead.
Status Update
The week is done, thank goodness. Weekend has begun. Oh I switched my theme back to Twenty Sixteen again. Keeping things interesting.
Something About Believing
I believe in the creator of the heavens and our Earth. I believe in utopia. I believe in peace and tranquility. I believe in those who march to the beat of their own drummer. I believe in the Eucharist. I believe in the person who chooses to love who they choose to love bravely. I believe in the black sheep. I believe in the Trinity. I believe in my wife, my family, my comrades. I believe in the heroic and sometimes the heretic. I believe in my home and native city. I choose to believe in many things and to have faith in the things seen and unseen. Namaste, Shalom, Salam, Amen.
Cabbage Vepudu (Indian Fried Cabbage)
We had this new delicious dish along with Chicken Tikka Masala, yellow rice and naan. Very good stuff.
- 12-16 oz shredded cabbage*
- 2 tbsp coconut oil or ghee (clarified butter)
- 4 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp dried mustard
- 1/2 tsp fresh ground black pepper
- 1/4 tsp dried coriander (optional)
- 1/4 tsp red pepper flakes (optional)
Heat oil or ghee in large skillet or wok. Add garlic and all spices except salt. When garlic has had time to soften, add cabbage and sprinkle with salt. Stir well, allowing cabbage to cook down to desired tenderness. Serve hot.
*(Note: This batch was made with one bag of pre-shredded cole slaw mix; that’s where there are carrots. They added a nice sweetness and color!)
