So what's the deal? Well, apparently my computing teacher struggles with running a jump-drive and relies way too much on our shabby school e-mail service for class projects... when it failed on Tuesday we got to waste 20 minutes while she tried to figure out how possibly to get all of our student e-mail addresses. Eventually, I tore out a sheet of paper, grabbed a pen, and started a list old school style. The look on the prof's face was priceless. Go problem solving!
The other incident was less of a problem and more of a semantics issue, I think (or hope!). My core course (Food Services) professor mentioned yesterday the need to tell a "strict vegan who doesn't wear or use any animal products and attends PETA rallies" to eat a couple eggs every day to boost protein intake. Umm... eggs? Do they not come from an animal, namely a CHICKEN?? You know, cluckety cluck?? I rolled my eyes and caught the glance of my friend, who just shook her head. Ooooh, boy.
Ah well. The first week is over. Thank God... I forgot why people hated school!
The other weird thing that happened this week was the result of my stepbrother. After my mom made cabbage rolls, we still had a bigger than Jupiter cabbage in our cold-storage room (it didn't fit in the fridge). While wolfing down his share of the rolls on Tuesday, Dan asked my mom to make cabbage soup one night this week. I was flabbergasted. The carnivore, meat, potato and ramen noodle boy asking for a vegan, pasta-less soup? I think my mom decided to sei
This soup, basic as it seems, is so delicious that I could easily eat it every day for lunch (I'd stir in some kidney beans for protein, though, if making it a full meal). It stores wonderfully, getting better as it sits, and is filling, low-calorie, and full of cancer-fighting vitamins and cruciferous veggies!
Peppery Cabbage Soup
Serves 10, 2 cups per serving
1 tbsp olive oil
1 large onion, diced
1 rib celery, diced
1 red bell pepper, chopped
1 jalapeno pepper, minced
5 cloves garlic, minced
12 cups water
3 cups vegetable broth
1 tsp salt, or to taste
1 1/2 tsp black pepper
1 tsp paprika
1/4 tsp mustard powder
1 large head green cabbage, chopped
19 oz stewed tomatoes
- In a very large pot, heat oil.
- Saute onion, celery and peppers 6-7 minutes.
- Add garlic, cook 1 minute more.
- Stir in water, broth, salt, pepper, paprika, and mustard powder. Bring to a boil.
- Add cabbage and tomatoes, reduce heat to a simmer.
- Cook 40 minutes, uncovered.
Calories: 75.6
Total Fat: 1.9 g
Cholesterol: 0.0 mg
Sodium: 442.7 mg
Total Carbs: 14.2 g
Dietary Fiber: 4.1 g
Protein: 2.8 g
Ouch. Those teachers sound like a TA I had once who was hired to mark my students' essays. I had to go through them and CORRECT the TA's marking!! They just don't make 'em like they used to, I tell you. Now, that soup, well that's another thing. . .
ReplyDeleteOuch. Those teachers sound like a TA I had once who was hired to mark my students' essays. I had to go through them and CORRECT the TA's marking!! They just don't make 'em like they used to, I tell you. Now, that soup, well that's another thing. . .
ReplyDeletehey the recipe sounds awesome ... cluckety cluck thats a new word lol
ReplyDeleteThis sounds a lot like the cabbage soup I make that I got from my grandfather. The mustard powder is interesting. I have to add that to mine next time.
ReplyDelete