Not only cabbage.

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Started at cabbage.  The two on hand were too small for steaks.  Quarters are fine, especially since I was steaming those.  Kale was still fresh, and I had rutabagas.  I deciced to roast rutabaga fries, using the smaller rutabaga sliced as fries then in with butter.  The big 'baga was sliced as thick ham steaks and steamed with the leafy stuff.

Yeah.  I may not be a huge fan of veggies, but I enjoy from time to time.  The 'fries' were fantastic, the best.  Next, if in a hard leafy green way, was kale, if good vinegar was the coup de grâce.  The cabbage and steamed 'baga and cabbage with butter weren't at all bad, just weren't as snappy if being milder and more common to me.  Just a bit of each, save the fries if there really weren't many in the end.

Taste, flavor, texture?  The fries: they all but bit back.  Beside having an al dente tooth, they had a caramelized stickiness.  Not quite to were it literally sticks to the teeth, it just seems possible.  And it was sweet, as a sweeter sqash and a bit more.  With the richness of butter, quite a treat.  The kale: there is your acid dish.  The sparkling slightly sweet punch of cider vinegar to offset the hard green medium bitter works well.  It also has bite but no tacky feel.  The steamed rutabaga: slightly sweet, but thick.  Done this way one could almost call it the perfect (of sweeter) squash.  No thick skin to bother with, if peeling, as a potato, is required.  It has a softer yet still mildly toothy texture.  You could easily go without butter, or go the other way with brown sugar and marshmallows and no one would notice... save that one freak, if I think they are guessing or going off your tells.  And cabbage?  What is there to tell?  I do cook it softer, if I think steaming allows for that to a greater degree.  With butter it might be plain, humble, which adds to it's value.  Or one could put it with meat, using drippings as the fat as a perfect mix.

Hmm?  Oh, probably the roast next.  It's beef, so it needs to be seasoned and allowed to come to room temp before being seared then roasted, if I could fry the ground beef and pork together for crumble... good in salad, by itself, with beans, rice, or eggs as a sausage side or omelette ingredient.  Love that stuff, when I can keep up on it.  Yeah.  Then on to eggs?  Maybe.  Bleh.

Gah!  Forgot to call.  Tomorrow.  I am used to more floor in my morning.  This day was quite thin.  I should be able to call the plumber, see about that.  Yes, I got a faucet.  A Moen, I think.  They didn't have any good chrome, those were all plastic.  I went with a stainless.  It will match the sink.  And the disk isn't in the water.  I made sure they carry the cartridge and bought one.

Well...  A call, a nap, I almost can't think.  Later or much later.