tag:blogger.com,1999:blog-12904310.post3237523439127867994..comments2022-12-01T05:28:18.742-08:00Comments on Beyond Ramen: Embracing "less is more"Annehttp://www.blogger.com/profile/07338782102030629262noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-12904310.post-66854626385762924712009-03-26T09:58:00.000-07:002009-03-26T09:58:00.000-07:00Thanks--I hope so, too!I think I might need to get...Thanks--I hope so, too!<BR/><BR/>I think I might need to get Bittman's cookbook. I keep hearing such good things about it.<BR/><BR/>The cabbage slaw with vinaigrette sounds intriguing. One of my problems with regular cole slaw is that I really don't like mayo. And cabbage itself, well, I'm just not that big a fan. But with a good vinaigrette--and some grated carrots so that it's not all cabbage-Annehttps://www.blogger.com/profile/07338782102030629262noreply@blogger.comtag:blogger.com,1999:blog-12904310.post-66578168192754031132009-03-26T08:07:00.000-07:002009-03-26T08:07:00.000-07:00Ugh, sorry about that ear infection. I hope you g...Ugh, sorry about that ear infection. I hope you get better soon.<BR/><BR/>I *love* Bitten *and* Bittman (his cookbook has actually surpassed Debbie Madison's big one as our favorite).<BR/><BR/>I've done two good things with cabbage lately: I made a slaw with carrots, champagne vinegar, oil, and mustard, which I put onto baked tofu sandwhiches. I also stuffed them with wild rice, Gruyere, nuts, Supersapshttps://www.blogger.com/profile/00403845725724941673noreply@blogger.com