Posted in On Our Journey

Before anyone runs screaming from the room, do realize that cooking is a form of chemistry.    

Not too long ago, we made chocolate from roasted cacao beans and we've "done" the yeast-makes-carbon dioxide experiments (making rolls) - so this isn't really new.

But, it is going to be a first when the idea for the food item came AFTER the science experiment!

It started when we needed red-cabbage juice to use as an indicator for our acid/base chemistry experiments. 

Easy enough.  Buy a red cabbage (easily available during Thanksgiving season), chop it fairly fine, boil it in water, strain. 

The only difference is that you must boil it in distilled water, to ensure the indicator is pure and not tainted with minerals or acids from tap water.

After straining the cabbage from the water, I had this lovely pile of not-so-red cabbage that was cooked.  Now what?

We don't particularly care for boiled cabbage.  But, I hated to see it go to waste, so I bagged it and froze it thinking it might see a stir-fry some day, when the pantry was low.

However, it's appearing tonight, in Brunswick Stew - a crock-pot meal that can be a great way to use up leftovers.

My only surprise?  The cabbage is now PURPLE!  Yes, this shade of purple.

I wonder what my husband is going to say....