Things have changed around here.
In the mornings, I wake with the cool breeze rolling off the lake, weaving through tall grasses and brushing against birds singing their greetings. The sun crests between the bend of two leafy trees.
The lake ripples in the morning air.
Olive likes the lake house. The old house backed up against a stream and while we received our fair share of birds and rabbits and squirrels, the lake house brings not only birds and rabbits and squirrels, but turkeys, ducklings, and small critters galore.
I like the quiet of the lake house. I like the history in my 1942 building, the exposed brick at the top of the stairs, the original wood floors. I like the green that surrounds me -the trees and fields. I like the neighbor up the street with brown horse who flicks her tail as I drive past in the morning. I like the wild flowers that grow along the road. But most of all, I like the lake.
I’ve always felt an affinity with the water. It calms me and relaxes me to my core. I breath in the damp, cool air of the water. I dip my toes in, making patterns of rings on the surface. I sink to the sandy depths, letting the water wash over me. I break the surface and watch the drops soar through the air and back down again.
I’m trying recipes I’ve never considered before, like this roasted cabbage from The Kitchn. I’ll eat cabbage, if it’s on my plate, but I don’t seek it out. I appreciate a nice coleslaw at a cookout, and I’ll grab the bagged salad mix at the store, but I’ve never bought a head of cabbage before. However, I really shouldn’t be surprised that roasted cabbage is so good, after all, Brussels sprouts are in the same family as cabbage.
Roasted Cabbage with Bacon
From The Kitchn
One head of green cabbage
Freshly ground black pepper
4 slices bacon
Preheat the oven to 450 degrees
Begin by removing the outer layers of the cabbage. Cut the cabbage into four quarters. Using angled cuts, remove the core of the cabbage. Slice each quarter in half so that you have eight even slices.
Arrange each slice in an oven proof dish and drizzle with olive oil. Sprinkle with a good amount of salt and fresh ground pepper.
Slice the bacon into 1/4 inch pieces, like lardons. Drape them over the cabbage and arrange the extra pieces around the cabbage slices and between any leaves that may be open.
Roast at 450 for 30 minutes, turning the pan halfway. The Kitchn recommends roasting for 30 minutes, however I found that mine needed a little extra time and wasn’t as tender as I would like. After the 30 minute cooking time recommended by The Kitchn, I covered the dish in foil to prevent any burning and to provide for a little steaming and returned it to the oven for 15 more minutes.