Text 36018, 108 rader
Skriven 2013-04-11 14:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: medicaments 413
=======================
 NB> Good thing I paid attention to my intuition, I guess... ;)  Not
 NB> surprising for cafergot.. ergotamine's got some interesting possible
 NB> side effects, I know... none of which I seemed to get, though.

Who knows, maybe LSD would have been interesting. I won't go
so far as to say beneficial.

 NB> Good for her.  I don't think any less of her for being on it, given
 NB> the circumstances... but that being a blur is a definite wake-up
 NB> call

She lost a whole year of cat ownership - went to the vet, who said
that Lola had had two annual physicals already, and Ann remembered
only one. So she cold turkeyed off the Xanax, which I believe did
have a use in her life at the time.

 NB> Keeping it all in balance takes some practice... you've got the
 NB> traveling down... I pretty much have the meds set-up for traveling
 NB> down pat... ;)

I was so clever as to leave a bunch of pills in Williamsport.
Luckily I have substitutes and should return there within a
couple months.


Stuffed Cabbage
cat: celebrity, Jewish, main
yield: 18 or so

1 lg hd (or 2 md) green cabbage
2 lb lean ground beef (sub all or half ground turkey)
2 eggs
1/2 c raw rice
2 peeled and trimmed onions
2 peeled and trimmed carrots
2 ts salt or to taste, divided
2 lemons, juice of
1/2 c brown sugar
1 lg cn tomatoes
salt and pepper to taste
2 bay leaves
water

This dish is easiest to make with a food processor: Cut the
onions and carrots into pieces and pulse them until coarsely
chopped in the work bowl fitted with the steel blade. Add
the eggs and salt to the vegetables, and pulse until the
whole is well mixed. (If you don't have a food processor,
grate the onion and carrot coarsely, then add the eggs and
1 ts salt and proceed.) Put the ground meat into a bowl,
add the vegetable and egg mixture and the rice, and mix
with your hands until the ingredients are well distributed.
Don't overmix, which will make the meat too dense.

Put a pot of water to boil large enough to hold the entire
head of cabbage. Core the cabbage and put it into the
boiling water. After a minute or two, begin to pry outside
leaves away from the cabbage with tongs or a large fork,
and lift them out of the pot to drain in a colander. Keep
doing this until you've removed all the leaves that are at
least as big as a small hand. Then remove the tiny head of
inside leaves, drain, and chop coarsely. Repeat with the
second head of cabbage if you are using two.

Lay the coarsely chopped leaves on the bottom of a pot big
enough to hold at least two layers of cabbage rolls. Take
a bit of the meat mixture in your hand and roll it into a
slightly elongated ball. Depending on the size of the
cabbage leaf you are stuffing, the size of the ball should
vary from a walnut to a tangerine. Hold the cabbage leaf
with the concave side toward you and place the ball of
meat mixture at the thickest part of the leaf. Fold the
thickest part up to cover the ball, then fold the sides
in to enclose the stuffing, and roll the package toward
the thinnest part of the leaf. Place the roll, seam side
down, atop the cabbage in the pot. Continue placing rolls
until you have filled the entire pot one layer deep; then
make a second layer with the remaining rolls.

Puree the tomatoes with the lemon juice and sugar (start
with less if you want, then adjust to taste), adding
1 ts salt and 1/4 ts pepper to the mixture. Pour over the
cabbage rolls. Use the handle of a wooden spoon to push
gently down between the rolls to make pathways for the
liquid. Add water just to reach the tops of the rolls.
Bring the pot to a boil on top of the stove, then reduce
the heat so the liquid simmers for about 30 min. Then
place the pot in a preheated 350F oven for 1 hr. Baste
every 20 min using a bulb baster to bring the liquid from
the bottom of the pot up to the top. Taste the liquid and
adjust by adding more lemon juice, sugar, or salt if
needed. Bake 15 min longer, uncovered, to slightly brown
the tops. Taste one of the middle rolls to see if they
are done; the meat should be evenly cooked and the rice
soft. This should make about 18 pieces.

Substitutions: I'm not eating grains these days, so for
the rice above, I substitute a pound of grated zucchini,
sauteed in a little oil till dry and lightly browned,
then added to the meat when you would have added the
rice. If you are vegetarian, I've gotten good results
with Yves Meatless Ground Round substituted one-for-one
for the meat.

source: Arlene Goldbard
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