Tonight was veggie pickup, which meant a lot of time in the kitchen. Before I stopped at Inner Life Yoga to grab my goods, I joined Alex on the Rail Trail for a nice, early fall run. The weather was absolutely perfect! I could have done without the massive amount of bugs out this evening, but other than that, it was a great run. After I left the trail, I headed to town for my vegetables.
Every time I stop to get my veggies, I always feel inspired to start taking actual yoga classes, rather than just doing my usual routines at home. So after talking to a coworker, I looked into Suncrest Yoga, which is just four minutes from my house. They seem to have pretty good rates and they even offer hot yoga! I’ve never even thought about something like that before, but now that I know it’s available in my area, I’m definitely intrigued. Anyway, I’ve asked my friend to attend a few classes with me, so we’ll see what happens.
Ok, back to the food. Tonight, I decided to tackle a Pittsburgh favorite. Being in Morgantown, I have the luxury of being only a short hour drive south of Pittsburgh, so trips north are becoming surprisingly frequent. One of my favorite things about Pittsburgh is how much everyone there loves their food. Whether it’s a local pizza joint or an old-world pierogie spot, Pittsburghers have their favorites. One indisputable favorite is the famous Primanti Brothers sandwich shop. If you aren’t familiar with this restaurant, just turn on any travel channel that features sandwich shows and you’re sure to spot this place on the top list. Anyway, the showstopper for me has always been their coleslaw. So I decided to make some with the giant head of cabbage I received. Here’s the recipe.
- 1 pound (about half of a medium-size head) green cabbage, shredded or finely chopped (about 6 cups)
- 1/2 cup sugar
- 1 to 2 teaspoons kosher salt
- 1/4 teaspoon celery seed
- 1/4 cup vegetable oil
- 1/4 cup apple cider vinegar
- Freshly ground black pepper
Combine the cabbage, sugar, salt and celery seed in a colander set over a medium bowl. Let stand at least 1 hour and up to 4 hours; the cabbage will be wilted (about 4 cups total).
Discard the draining liquid in the bowl; rinse and dry the bowl, then transfer the wilted cabbage to the bowl. Add the oil and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve.
(I’m currently in hour three waiting for my cabbage to wilt, so I’ll be sure to post a picture after it’s done.)
While I was finishing up with the rinsing process of the veggies, I got started on dinner. Tonight, I decided to use up some of my leftover leeks and potatoes from my soup last night.
It turned out pretty well, but I did have to dump the broth and rinse the veggies. I’m the big dummy who didn’t realize putting cream in a crockpot would result in maximum gaggage. Curdled dairy! EW!! Anyway, I had a lot of stuff leftover, so I chopped it up and threw it in the skillet with some chicken sausage.
As you can see, I wasn’t the only one who thought this dish seemed pretty delicious. Don’t worry; she didn’t get a single bite. She’s a sniff-only kind of cat.
Ok, well I’m off to finish the X Factor and dig into a few more chapters of The Night Circus. Have a great evening! Oh, but don’t think there isn’t a challenge tonight! Complete 2 sets of 1-minute planks and 25 hip raises.