Road rage is increasingly common these days – it seems there are many impatient people out there. Sometimes I am the cause of road rage when I am driving with a cake in the passenger seat and I am going ‘round a roundabout. Very seldom do I get road rage. Oh, no, it is grocery cart rage that I am afflicted with.
In a grocery store, rules of the road should apply to carts as well. Drive on one side of the aisle. If you need to stop, pull over to the side! Don’t park your cart in the middle of the aisle so nobody can pass on either side. And please, husbands, if you must go grocery shopping with your wife, watch for traffic behind you and do not park in the middle of the aisle!
While I am on this subject, I feel compelled to mention young (usually students) cashiers who chew gum like a cow chews its cud. Recently, I heard a young girl greet the senior couple ahead of me with “How are you guys today?” Seniors (women and men) are not guys and nor am I.
And when you are finished shopping, put your cart where it belongs: in the cart parking area. Don’t leave it in the parking lot.
I do have a recipe column for you today, this is after all a recipe column not a ranting column! This Creamy Cabbage Soup is a nutritious way to warm you up this winter and it makes a large quantity.
Creamy Cabbage Soup
- 4 cups water
- 2 Tbsp. chicken soup base
- 3 cups diced, peeled potatoes
- 1 cup chopped onion
- 1 cup diced, peeled rutabaga
- 1/2 cup diced carrots
- 1 cup sliced celery
- 6 cups chopped cabbage
- 1/2 cup chopped green pepper
- 1 garlic clove, minced
- 1 tsp. salt
- 1 tsp. dill weed
- 1/2 cup butter
- 1/2 cup flour
- 2 cups milk
- 2 cups chicken broth
- 2-3 cups grated old cheddar
- 1/2 tsp. thyme
- Freshly grated black pepper to taste
In a large soup pot, bring water, soup base, potatoes, onion, rutabaga and carrots to a boil.
Reduce heat and simmer for 10-15 minutes.
Add cabbage, celery and green pepper.
Continue cooking until vegetables are crisp-tender.
Add garlic, salt, and dill.
In another saucepan, melt butter. Stir in flour.
Cook and stir until golden brown.
Gradually add milk and broth, stirring until smooth. Add cheese, thyme and black pepper.
Add cheese sauce to the vegetables, stir to combine. Check seasonings.
Serves 12-14 people.