Cabbage, Two Ways

To the right, an Asian slaw harking back to the very first post on this blog, almost a year ago. (Oh, noes, don't go read it!) Chef's note: This time the cabbage decidedly did wilt, so while I called it "Asian slaw" the first day, the leftovers were definitely "kimchi."

To the left, a cabbage stir-fry, suggested in the comments on that first post, and now a part of our kitchen repertoire. This one also includes a medley of zucchini and summer squashes and cubes of tofu crisped in our new toaster oven.

Just out of the frame, the impromptu dinner guest who was extraordinarily gracious about being offered a meal of cabbage and cabbage, and the back porch that hosts that kind of informal company on many a long summer evening.