Afternoon, Gang! It’s Deirdre here for the PM “Breaking Story” slot Miles asked me to kill here in the new week. I am going to call this “Breaking Galley News” since we completed the first run-through with the Production Shop on the first Draft of “Cooking With Oil,” which I think is getting in shape for a mild re-write for sequencing and organization and ready for release before 9/11.

On the way to that was a nice Monday after the wild storms roared through last night! The lightning lit the skies as the winds swept through. No damage that lasted, thank goodness. Today, the President was just on the flatscreen, telling us he is working on the demilitarization of Gaza. The whole Israeli situation is neatly wrapped around that issue and should the Hezbollah leadership be severely dealt with there, peace of a sort might be possible. We will see.

We are in favor of resolution to that matter, just as we are for menu items that will clear out the big bag of shrimp in the freezer down in the garage and to put a dent in the stack of cabbage heads lodged in the produce locker down there. The Grand Prix is coming up, there will be some Labor Day challenges for the menu, though I have enough ground beef, seasoned pork and a freezer full of sausages to accommodate a good couple grilling sessions.

So, we had been talking about the Race and Indy-cars roaring down Pennsylvania Avenue as the End to Summer, one filled with wonders. And of course we forgot about Labor Day since some of us are retired. And after some of the health and medical news, are happy they still have some meetings to attend, trading words for food.

Crowds at the Conference Table are a little bigger as we feel the tide of Fall starting to rise. Here is another one-pan
This is a Galley Dish I like since I can do it on the Russell Cooktop that does a lot of work without requiring much fuss.
Shrimp and Sausage Southern Fried Cabbage combines tender shredded cabbage with smoky andouille sausage, shrimp and Cajun seasoning.

This meal is hearty enough to serve as the main event, quick enough for a weekday shift-change meals, and a useful way to turn a couple heads of cabbage that didn’t make it into the bi-weekly coleslaw batch into something the Crowd will actually get excited about.

This one is fun and sure to be something to keep the folks coming in and the ones going out satisfied!
This is one of those dishes I like because the Russell Cooktop does most of the work with two big skillets. The andouille sausage supplies smoke and spice, the shrimp makes it feel a little extravagant, and the cabbage stretches the whole operation into enough dinner for the Conference Table.
Add one of those cold Galley side salads from the refrigerator and dinner is secured.

“Now get it onto the table while the shrimp are still shrimp.”

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