It was a great weekend at the cottage. Michael's dad, sister and her boyfriend came up, and we loved showing them around. We did the Holland Farmers' Market (where we scored country pork ribs, rhubarb, radishes and a giant jug of Michigan maple syrup), Chicken Scratch Farm, Saugatuck downtown and the beach. The weather wasn't warm enough for any sunbathing, but we skipped rocks and explored a bit.
Megen and Nick left in the early afternoon, but, as I said, we just couldn't do it. Michael's dad is still off work from his car accident, so he was able to stick around as well. The kids are in bed, and we're just sitting around and watching TV.
Dinner was terrific. I bought some Korean meat rub at the Saugatuck Spice Merchant, and we rubbed it on the pork ribs from the market. We are very much asparagus'd out, so we grabbed a head of red cabbage at the little farm market down the road, and I made some old fashioned sweet and sour cabbage. The recipe is from the Betty Crocker cookbook, which came with the cottage. It's not the type of cookbook I'd normally buy, but I'm loving the recipes. They are simple and comforting - just perfect for a weekend hangin' around in the country.
Sweet and Sour Cabbage
1 head red cabbage, cored and thinly sliced
4 strips bacon, diced
1 red onion, sliced
1/4 cup brown or Turbinado sugar
2 tablespoons flour
1/4 cup water
3 tablespoons white vinegar
freshly ground black pepper
Boil one inch of water in a 10-inch skillet. Add the cabbage, and cook, uncovered for an additional 15 minutes. Drain, and set aside. Place the bacon in the skillet and cook it on medium for about 3-4 minutes. Add the onion and cook an additional 4 minutes, until the onion is soft and the bacon is crisp. Remove from the grease with a slotted spoon, and place it on a paper towel or brown paper bag covered plate to drain. If your bacon is super greasy, remove some of the grease (you want to leave about 1 tablespoon). Add the sugar and the flour, and stir to combine. Add the water and vinegar, stirring well to scrape up all of the bits from the bottom of the skillet. Add the cabbage back into the skillet, stir well to combine and season with some freshly ground pepper. Serve hot or at room temperature.