Just as much water as clings to the leaves

If I were actually writing a cookery memoir - which I'm not: the occasional blog post does not a book make, nor the occasional meal a life in food - I think this might be its new subject line title.

The last couple of days, I have been mostly upgrading Linux, through three different flavours of Ubuntu to bring everything up to date, just in time for the new release next week. Last night we ate leftovers; tonight I am cooking andouille sausage (which I did not make), with white beans in rosemary and olive oil, and ginger-buttered cabbage. The cabbage is sauteed with [plz see subject line]: it has become my fixed opinion that no brassica ever needs more liquid than that.