Contented meanderings

I had hoped that I would continue my thoughts from yesterday but I have been far too contented to spend time fretting over issues or thinking interesting thoughts.  Contentment is too complete a state to allow for fretting and stewing, or for an excess of interesting argument.  I suspect we do not give enough credit to pure contented indolence as a prerequisite for happiness…

Anyway today was spent at the gym, office and computer with a generous helping of reading time (curled up with a cup of coffee) and knitting time, while listening the Neil Diamond’s 12 Songs, his new to me album from last year.  It can be a difficult album, very close-miked, new songs which seem almost painfully poignant and personal at times, with a kind of talk-song delivery that can be very weary-worn.  I am enjoying the album, and although it is definitely not uplifting, it is, in a way, heart-warming, with a mature voice that can hit close to home.

I admit to always liking Neil Diamond.  I think he always had talent and I liked him even when he seemed to have sold his soul to success and sang mostly treacly-saccharine songs — but then I have always had a weakness for the sappy side of things.  This album is something different and the more I hear it the more I am glad I have heard it.  I’m no music critic though, and goodness knows many people run from MY choices in music. Still, made for a nice afternoon.

Simple dinner tonight:  slow-cooked barbecued pork ribs from the freezer that needed to be used up so I could make another batch, and a lovely red bell pepper and red cabbage slaw, served warm-room temperature.  I don’t like my red cabbage too icy cold, especially not in a vinegar mustard base.

Red Cabbage and Bell Pepper Slaw

1/2    cup               white vinegar
1/2    cup                water
1/4    cup                sugar
3/4    teaspoon.     salt
1       tablespoon    mustard powder
2        tablespoon    olive oil
1       tablespoon    black mustard seeds
1        pound          cabbage, shredded
3                           red bell peppers, cut in strips

In a saucepan bring vinegar and water to a boil with sugar, salt, and mustard, and simmer, stirring occasionally, for 3 minutes. 

Heat a large heavy skillet het the oil over moderately hight heat until hot but not smoking.  Add mustard seeds and saute until they begin to popl.  Stir in the red cabbage  and saute, stirring, for 2 mintues.  Stir in peppers and saute, stirring for 2 minutes more.  Add vinegar mixture and simmer for 1 minute.

Drain vegetables into a large fine sieve set over a saucpan. Transfer the drained vegetables to a bowl.  Boil the liquid in the saucepan over moderately high heat until it is reduced to about 3 tablespoons.  Stir reduced liquid into the vegetables.  Chill slaw, covered, at least 1 hour, or overnight.

** As I mentioned above I like this at room temperature or slightly warm, but I am not a slaw eater by and large.  The rest of the family likes it just fine cold.