Here are a few truths about me:
1. When I graduated from high school, I chose teaching children as a profession because I thought it was the only thing I would be good at.
2. I LOVE teaching children. And teenagers. And adults. And friends. And you guys. And everybody!
3. Pizza is, and will always be, my favorite food of all time. Period. Cliche, who cares. Pizza is FANTASTIC.
4. I’m loyal, and sentimental, love to feed a crowd and bring people together. I honor the idea of building people up, checking in, speaking my truth, helping others, and passionately protecting my joy. I believe in self-improvement, self-worth, self-love, positivity, growing, learning, evolving, and never, ever pretending to be someone I am not- especially for approval. And I have a mutual expectation of these qualities from family and friends. If I ever drift apart from you (yes, even if we are tied by genetics), it’s because I no longer feel that those qualities are mutually shared, and I will walk away in order to honor my own peace and my own healing. Being negative and toxic is not good for your health. Instead, give others, and yourself, authentic strength and love. Try it. It’s never too late.
5. I love soapboxes.
6. Did I already mention my love for pizza?
7. We took a lot of road trips when I was a kid, and I still prefer them over flying anywhere to this day.
8. I don’t like sports. Well, only baseball.
9. My husband is a sports enthusiast.
10. We’ve got that whole “have separate interests” thing down pat.
11. We do share a love of police shows.
12. And Dave Matthews Band concerts.
13. And pizza.
14. And chickens.
15. I am still on a grief journey, but there are days when I forget I even HAVE a grief journey. Life is so rich, and full of zest and love that there is no more room for daily grieving. I think of my mom everyday- the memories, the fun times, the traditions- but I don’t grieve for her anymore. Thinking about her is much different than grieving for her, because I feel as though grieving means I’m longing for what once was. Now, I understand that things are different, and that it’s OK to be different than it was. It’s OK to not feel a longing or a huge gap in my life. It’s OK to just LIVE, and to walk onward, and to be lifted by her spirit and by her memory. It’s OK to be reinvented after loss. It’s OK to create your new normal. It’s. All. OK. I promise.
16. Still here? Yippee! I’ve got a recipe for you. Are you ready?
17. Bonus truth- I love, love, LOVE The Pioneer Woman. I loved her blog before she started her Food Network show. I want to visit The Merc and #buyallthethings. I love her family, her outfits, her recipes, her dish ware, pans, and knives! I want to cook with her, and chat with her, and be her 2nd best friend (I think Hyacinth will let me in). I just adore Ree!
18. I wonder if Ree will ever read my blog?
20. I was watching her the other day and she made a delicious looking recipe from her aunt Edna Mae’s archives that I couldn’t wait to whip up: Escalloped Cabbage!
21. Then I remembered: I hate cooked cabbage.
23. I’m going to make it anyway. It has cheese and jalapeños on it.
24. I love cheese and jalapeños.
25. And I could easily make this low-carb and keto friendly! Done. Making it.
26. Flash forward to today: It was SO good. Not as good as pizza, but GOOD. You should try it. All you can taste is the cheesy goodness and the cabbage just melts in your mouth! I served it alongside this recipe for chipotle slow cooked pork loin (minus the honey the recipe calls for- you won’t miss it!).
27. Here’s the recipe!
28. Happy Wednesday!
- 1 whole head of green cabbage sectioned into 8 wedges, leaving the core on
- 2 tbsp. unsalted butter, plus more for greasing the pan
- 2oz. full fat cream cheese
- 1 cups of heavy cream
- 1 cup of freshly grated Monterey jack cheese
- 1/4 cup jalapeno pub cheese (I buy mine at Trader Joe's)
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 whole jalapeno pepper, sliced into rounds, seeds removed
- paprika for sprinkling
- Preheat oven to 350 degrees. Butter a 9in x 9in baking dish.
- Bring a medium pot of lightly salted water to a boil. Parboil the wedges of cabbage for about 3 minutes. Drain very well, slice off the cores, then arrange in the buttered dish. (You could also steam them in a steamer basket for 4-5 minutes).
- In a non-stick skillet over medium heat, melt and stir the butter, cream cheese, and pub cheese until melted.
- Whisk in the heavy cream and cook for a minute or two. Turn off the heat.
- Stir in the shredded cheese, salt and pepper, and let it melt until smooth.
- Pour over the cabbage. Dot with the jalapeno slices, and sprinkle on some paprika.
- Bake for 25 minutes or until golden and bubbly.
- 4.5g total carbs per serving (2.3g net carbs per serving deducting the fiber)