Reasons to be Cheerful: The Cabbage Edition

I've been a moany Mum for the past week, which means it's definitely time to find some reasons to be cheerful, and here they are:

1. Winter warmth: I'm old-fashioned about money after a nasty brush with having absolutely none at all in my early twenties. It may sound quaint but I save up for things, and put money by...does anyone even say that anymore?  Anyway a major bill came in recently, and it was a lot lower than I had anticipated, so I've just got my 100 year old rattly sash windows double-glazed.  They look the same, as they haven't yet been painted, but the difference is toasty toes and warm quiet rooms..

2.  Fabby friends: I cried on them, discussed work with them, borrowed stuff that might help with the kids and talked and talked and talked.

3. Cabbages and bags: There are few everyday things that I dread more than bag packing in supermarkets: I don't want to be there, the shoppers don't want me to pack their bags but they feel cornered into throwing money into the bucket, as it's for charity.  I do my best, I am Princess Di at the checkouts with my shy smile and best manners, but after two hours the stress got to me when the third shopper in a row wanted to do their own packing, even as the queues built up behind them.

I was saved by a bleeding finger, about which I plan to tell you nothing.

But before I escaped, I had a number of unlikely conversations, including one with a lovely couple who told me all about their holidays in Tenby, and also felt obliged to explain their purchase of a pot of cream.  It was for the cabbage, they said. I must've looked puzzled because they then gave me the recipe. And since cabbage is not the easiest vegetable to make enticing, I thought I'd give it a try.  And it's delicious, so here's the recipe. I have no idea of quantities though....

Cabbages and cream 

Ingredients
Savoy Cabbage
Cream
Vegetable stock cube

Method
Chop cabbage.
Dissolve stock in a small amount of boiling water.
Add cabbage to the pan and boil gently for about 7 minutes (depending on how al dente you like it).  Drain stock.
Pour a little cream into the pan.  Return it to the heat and boil for another minute or two.
Serve.

Now head over to Mummy from the Heart for more reasons to cheerful, but no cabbage.