Washing machine coma.
Listened to the show Saturday and it was not bad. It had been one long day and was I ever glad to kick back with a mug of hot spicy tea and listen awhile. The day had begun with me stripping all the beds to wash sheets before I dusted, vacuumed, and did the bathrooms. The usual. Only halfway through the huge pile of sheets, the washing machine started shimmying and the lights began to flash and then nothing. Washing machine coma.
Long story short, I got that thing going again without the help of someone wearing a tool belt, a pocket protector, or one of those headlamps spelunkers wear. I didn’t get violent. I didn’t holler, swear, or dig out a manual. I simply unplugged it, had a moment with the Universe, and plugged it back in — and managed to get all of the beds made before the show began.
Not sure whether it’s determination, genetic predisposition, or the fact that I eat hot oatmeal just about every day, but I’m not one to get all bent out of shape over something relatively minor going wrong. When you have stuff, you’ve got to assume responsibility for it. Which includes accepting that things aren’t going to go your way all of the time. The important thing is that you not freak out. Instead, take a while to breathe and let whatever has gone awry cool down, and then resume your attempt to do what needs doing.
Save the freaking out for the big stuff. And, even then, it’s surprising what a few breaths of fresh, cold air can do for one’s emotional landscape. Yes, indeed.
Every year about this time I crave a Polish dish called “golumpkis.” I met a wonderful woman some years back at a canning retreat and she went on and on about her golumpkis and sure enough the recipe came in the mail one January day. So here it is, and have at it.
Mrs. Sundberg’s Friend-Whose-Name-She-Can’t-Remember’s Stuffed Cabbage
1 head cabbage, about 3 lbs.
2 c. rice
1 lb ground beef
1 lb pork
1 tsp. salt
1/2 tsp. pepper
1 onion, chopped (I recommend the Sweet Vidalia)
1 lg. can tomato juice
Cut deeply around the cabbage core to loosen leaves and boil 5 minutes. Take the leaves apart and set aside. Fry the onion until brown, and add the ground meats, salt and pepper, and fry until brown. Cook the rice and add to the meat. Mix well. Place a large spoonful of the mixture in the center of leaf and roll, folding sides over to seal in the meat. Place rolls side by side in a large pan. Pour the juice over top after you have seasoned with sugar, salt, Tabasco and garlic powder. Cover and bake at 350 degrees for 1 1/2 to 2 hours.
Feel free to add what you like to this recipe. Mushrooms are good, and beets work well.
Corn might really be something.