Berry Red Cabbage

It’s good warm or cold.  It’s both summery and wintery at the same time.  Fruity and earthy. Enough for a crowd or leftovers for the week.  I have a yellowed recipe clipping from the Star Tribune.  I’m guessing from around 2007 when I had my own studio apartment and I felt very grown-up having my own newspaper delivered.  I’ve modified it only a little over the years and realized that it is easy to modify and hard to screw up.


I start by toasting 1T whole black peppercorns in a dry pan and then roughly crushing them in my mortar and pestle.   This is a key step.  The black pepper really comes through even days later and it makes a difference.

~1-2T vegetable oil & 1 diced yellow onion in a deep skillet on medium heat until the onions are just soft.
Add the crushed peppercorns.
Add diced/squared red cabbage (I just use a whole head cut like I do an onion only bigger, the recipe says 3 cups of 1 inch squares).  Stir thoroughly.  I like to sprinkle in some salt here.

Add about 3-5T of vinegars.  The recipe is 2T of balsamic and 2T of red wine vinegar.  I’ve done some apple cider vinegar.  I may have used brown rice vinegar in the past.  Balsamic is a good choice though.  Let it all fry away until the cabbage is starting to wilt.

Add blueberries and dried cranberries.  The blueberries can be fresh or frozen.  Try to add more blueberries than cranberries.  A total of 2-3 cups of berries.  Stir.

Cook until the cabbage is tender.  Probably 10-20 more minutes. If it’s on the dryer side, cover it.  If it’s very wet let it simmer uncovered to let the juices thicken.  If it’s dry enough to start sticking or frying, add some liquid either as vinegar or water.  Taste and adjust salt, vinegar, or possibly add sugar if your berries weren’t very sweet.  I love the deeply purple berry vinegar syrup that clings to the cabbage at the end.

It goes well with plenty of meals.  It would make a great dish to share at a picnic or pot-luck or thanksgiving table.  It’s good warm or cold and just as good the next day as it is fresh.  Most recently we had it with slow-cooker BBQ country ribs (falling off the bone and shredded) and some fried garlic red potatoes.


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Mango Chicken Curry

This meal that has taken almost ten years of fussing and simplifying to become a regular in my kitchen. It all started January 14th 2008, and I know because the printer put a time stamp on it.

This was during my year of Monday Night Dinners. Every Monday morning I’d call a list of friends and announce “It’s Monday! Are you coming to dinner?”

Then I’d search the internet for cooking inspiration. That Monday at 10:25am I printed a Bon Appetit recipe on Epicurious for Chicken Curry with Dried Apricots. It called for a jar of mango chutney. But I was ambitious so I also printed a recipe from Alton Brown on the Food Network for mango chutney.

In the intervening years I’d occasionally make it with purchased mango chutney. I even blogged about it once before. It was ok, but too simple and not nearly as good as the original. But making chutney separately was too much of an extra step. Now I use fresh mangos in a hodgepodge of a one-pot recipe. It’s way tastier than the purchased version and super flexible with ingredients. I love it.img_0570

Continue reading

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Rituals of Preparation

Being primarily self employed is both delightful and maddeningly frustrating.

The delightful part is being able to do work at breweries, or outdoors, or having sweet and fuzzy work partners.


But it is also maddeningly frustrating when I want to be productive, and I set out to be successful and then just keep getting in my own way, and there is no one to blame but myself. Continue reading

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5 Handstand Lessons

Three years can seem like a long time to be on this weird Alice in Wonderland journey into the world of handstands.  But really my acrobatic training age is barely out of it’s infancy.  It stands in contrast to my triathlon training age.  I just did my 21st consecutive year of the Heart Of the Lakes Triathlon (HOLT).  While I love finding new ways to make mistakes (like the other week when I kept trying to put on my goggles for the run) I’ve racked up more lessons than I can count.  In handstands, I can finally count the five most critical things I’ve learned.

1) Fucking log it. Continue reading

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Garlic Scape Salad

They’re here!  After weeks and weeks of anticipation and asking the produce people at my co-op, they are finally in stock.

Garlic scapes are one of my favorite very seasonal items.  If you love garlic you need to get some now!  Their season is short so don’t delay.  You can eat them raw or cooked.  Just do some googling and you’ll find a recipe or idea that suits you.

This is my go-to garlic scape salad.
img_0196I’ve had all the ingredients in the pantry just waiting for the garlic scapes to arrive. Continue reading

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Type 1 Fun in the BWCA

It was so easy, and so much fun there is no story, but there is video!
(It’s best with the sound on.)

Last October, 2017 we had our traditional BWCA paddling vacation.  It was our five year honeymoon anniversary and everything went strangely smoothly.

Five years ago we paddled and portaged 245 miles of the Canadian border in 19 days and most of it was not fun.  It was fantastically type 2 fun; filled with being dirty or tired or cold or hungry.  So while 2017 didn’t give us any paddling stories, I still love our epic adventure stories from 2012.

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Handstand Goals. So Far Away.

I took on this goal because it was something I always dreamed of.  I had no idea how difficult it would be for me.

My journey officially started in January 2016.  I wanted to be able to do many amazing
things but I thought I’d focus on the simple stalder press to handstand.


I was utterly naive.  I just threw myself upside-down against a wall a bunch and figured that would do it.  I had no idea what was actually involved or how far away I was. Like a toddler declaring that she would be an astronaut tomorrow.  Then preparing by eating freeze dried food in her snow suit. Continue reading

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