There is never a good time to discover that your backup has failed. I lost photographs for 16 recipes, which is really sad. But thankfully I can get some off instagram and others off my phone. And for my pickled red cabbage I could just head to the fridge and take new ones.
In September I was AWOL from my blog for a week. This usually only happens when we are overseas, like now. But life just had to take precedence over blogging. On the Wednesday I went ‘missing’ I was in a minor fender bender. I entered a traffic circle with my view obstructed to my right. In South Africa, vehicles from that direction have the right of way. The next thing I knew a scooter had hit my bumper. Once the shock wore off, and she told me she had not seen me, I realized she had come from behind the car that was stopped across the road. That necessitated a visit that afternoon to the police. As I could not get an accident report number from Gordons Bay, I went the following morning to Strand Police, only to discover that the accident had taken place in Somerset West.
Today’s inspirational recipe from Lavender and Lime ♥ Pickled Red Cabbage ♥ #LavenderAndLime Click To Tweet
I delayed my visit to the Somerset West station and come straight to work. Only to discover we had a break-in and my laptop had been stolen. This meant waiting for the detectives to come to the office to take my statement. And then a run around to get replacement quotes. When that was done I headed up to report the accident before sorting out claims and getting the window replaced. This was followed by a three day weekend and I used the time to set up my old laptop. On the Monday I went shopping for a few computer related items I needed straight away, such as a keyboard. It took the rest of the day to get the two claims submitted. And I had to do a lot of catching up to get on top of things. Finally I could turn my attention back to blogging.
Click on the links for conversions and notes.
Pickled Red Cabbage
- 2 small red cabbages, outer leaves discarded
- 15 mls fine salt
- 450 mls raw apple cider vinegar
- 7.5 mls fructose
- 7.5 mls peppercorns
- 5 mls juniper berries
- 5 mls mustard seeds
- Quarter the cabbages and remove the core before finely shredding and placing into a glass bowl
- Add the salt and mix in using your hands, then cover and set aside overnight
- Place the vinegar and fructose into a saucepan and gently heat over a medium temperature
- Stir until the fructose has dissolved then lower the temperature and add the peppercorns, juniper berries and mustard seeds
- Heat for 5 minutes then set aside to cool slightly
- Tip the cabbage into a colander, rinse thoroughly and pat dry
- Place into a large sterilized glass jar and pour the vinegar in
- Seal and tip the jar over a few times to mix then place into the fridge for 4 weeks before using
Inspiration published on Lavender and Lime October 25:
Have you ever had a backup fail and lost important photographs or documents?
Dave and I are flying back from The Netherlands today. I will be back at work tomorrow and will reply to blog comments then. You can see what we got up to by taking a look at our holiday blog.
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