June? Already?

The months are going by faster and faster and I am not liking it not one little bit. No, I am not.

Balticon was ... well, it was Balticon. It's not my thing really, but getting to see a lot of friends is always nice; plus I get to help dreamtigress by day and pal around with my daecabhir by night. There were actually some things going on that I would have enjoyed had I known about them in advance but the programming at Balticon is huge and not delivered in a very timely or organized fashion. We did get to take in the art show (something I had missed completely last night) and made a few other appearances. Sales were good for dreamtigress (YAY) and she helped me a lot with brainstorming P3 stuff.

This week has been a recover-type week ... we've needed sleep (and still need more) and I did a lot of laundry. Tuesday saw me at Dr. Ward's for a another installment of spinal decompression therapy and a neck cracking; Wednesday was picking the dogs up from Mom's. Thursday was a studio day which felt awesome but my wheel throwing was off and I only produced five pieces. Today my brain has been fairly scattered - I've done some sewing, played with a little clay and mostly did odd things like organize the junk drawer.

The hummingbirds have been very active all day today and we had a pair of sparrows trying to build a nest in the garage (I took it down before they could finish in hopes they find a more suitable location).

The big news is that I've signed on to vend the farmer's market on Wednesdays in Culpeper. It's a very small venue, in it's second year but it's affordable and a good place to hone my show set up.

Unstuffed cabbage

• 1 package vegetarian crumbles (or 1 lb. ground meat of your choice)
• 1 package cole slaw mix (shredded cabbage - the kind with red cabbage and carrots is wonderful)
• 2 small cans or 1 large can of stewed tomatoes
• 2 cups cooked rice

Saute crumbles in EVOO and season to taste (or use your favorite regular stuffed cabbage recipe).  ~ Worchestershire sauce, salt, pepper, onion, garlic, red wine, etc.

Add cole slaw mix and add veggie stock and some more wine. Lower heat, cover and let simmer.

Add cooked rice and more veggie stock and some more wine. Cover and let simmer until cabbage is getting soft.

Transfer to a casserole dish, cover with foil and place in a 350 degree oven for about an hour or so.