Time to ride my bike. I’m gonna unroll the shorts and let them be as long as possible, to keep from the roaming eyes around the tienda. Then, when I get home, on into town, I can roll them back up, as it’s so hot.
1 very large onion, sliced into rounds
4 T. coconut oil
1 large head cabbage, cut into 1-inch pieces
Salt and pepper
2 T. water, if necessary
1 lg. zucchine, sliced into noodles with mandolin or cia bo
Rinse and slice the zucchini, then pat dry with paper towels. Salt each piece and keep it rolled in the paper towel until ready to use.
Cut each onion slice into four pieces. In a large skillet or Dutch oven, carmelize the onion in half the oil, stirring frequently, over low heat until lightly browned, about 15 minutes.
Add the cabbage pieces and remaining oil, salt and pepper to taste, and a little water, if necessary. Sauté, stirring frequently, over low heat until cabbage is tender but not brown, about 30 minutes.
Combine onion-cabbage mixture with the zucchini noodles mixing well. Adjust seasonings and serve. OR, heat oven to 350 degrees. Or bake in a casserole dish 30 minutes until lightly browned. Serve immediately.
Word of the Day – extranjeros – foreigners
Tip of the Day – Legs are the body parts you don’t show in Ecuador.For women. Breasts are okay, ha ha. Tight pants, yeah. But legs, no. In Vilca it’s a little different as there are so many extranjeros – foreigners, and so many travelers, and its so hot.
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