Moving and my cats - Page 2

twinkle · 04-28-2005, 07:44 AM

Ah, we're not talking about the same thing. Our speciality only has the rolling made out of cabbage. Inside it's meat and rice and percil and sometimes mushrooms.

Like the Chinese Spring rolls. the difference is that the cabbage isn't crispy and inside the content is totally different.

The cabbage we use was ... how can I explain... pickled. We make the rolls and then boil them all on a big pot. We all tomatoe juice and sometimes beacon for a more spicy taste.

And, of course, we eat it with sour cream and polenta.

Merika · 04-28-2005, 08:42 AM

This is ONE thread jacking Duke can't blame me for!

twinkle · 04-28-2005, 08:46 AM

Certainly not! We're into East European cuisine now! Bring on the liquoir!

Merika · 04-28-2005, 09:33 AM

Quote:

Originally Posted by twinkle

Certainly not! We're into East European cuisine now! Bring on the liquoir!

Moving - cats - cuisine - liquor.....makes perfect sense to me!

darkangelism · 04-28-2005, 09:36 AM

we could just talk about eating cats....*waits for YL response*

YellowLioness · 04-28-2005, 12:00 PM

LOL! From cats to borche! LOL

YellowLioness · 04-28-2005, 12:06 PM

The move what somewhat smooth- I packed up our apartment in two days.

Ummm...Twinkle...
The house is nice. It's out in the country. We have a family of hawks or turkey buzzards (like vultures) that live above us.

It's not a huge house, but it's nice. :-)

Bean's worried it's going to eat one of the cats.

Star- we've got 'em both flea and tick collars, so hopefully they won't bring in fleas or ticks. We're also going to get them registered and tagged so that if they get lost they will be returned to us.

Duke and Twinkle- I have never tried Russian cuisine, though I love pickles and cabbage. mmmmmm.

YellowLioness · 04-28-2005, 12:08 PM

OH, and DA-

If you get one of the hairless cats, you won't have to worry about skinning it before you eat it. :twisted:

Duke · 04-28-2005, 03:15 PM

Quote:

Originally Posted by twinkle

Ah, we're not talking about the same thing. Our speciality only has the rolling made out of cabbage. Inside it's meat and rice and percil and sometimes mushrooms.

Nope, that's exactly what I'm talking about. There have been times when my mom either wrapped the roll in too much cabbage or burnt the cabbage as she was boiling it and used it anyway, yeck.

Star · 04-28-2005, 04:18 PM

I freeze the cabbage instead of boiling it. when it thaws out, it's soft so making the cabbage rolls are easy and you don't burn your fingers from the cabbage being hot. I put meat, rice and onion with spices in mine and cook it in tomato juice in the oven.

Duke · 04-29-2005, 12:44 AM

Quote:

Originally Posted by Star

I freeze the cabbage instead of boiling it. when it thaws out, it's soft so making the cabbage rolls are easy and you don't burn your fingers from the cabbage being hot. I put meat, rice and onion with spices in mine and cook it in tomato juice in the oven.

Ditch the onion and I'll be over for dinner.