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http://hat4uk.wordpress.com/2012/03/14/greek-default-the-troika-prepares-to-engage-reverse-gear/

He is still looking for the wrong event.  I may be as well.

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  TimesPeople recommended a video:

  Mar 13, 2012

  Ode to Cabbage

  http://www.nytimes.com/2012/03/14/dining/cabbage-flexes-its-brawn-three-ways.html

  http://www.nytimes.com/2012/03/14/dining/pasta-with-caramelized-cabbage-and-anchovies-recipe.html

  Easy and good.

  "The resulting dish — penne with caramelized cabbage, anchovies and bread crumbs — was hearty and robust, with a savory backbone from the anchovies, sage and pecorino, as well as a bite from the red chile flakes. (A note to anchovy haters: add them anyway. They dissolve into the sauce and add complexity without any fishiness.)

  The flavors were balanced by soft, sweet cabbage that I had caramelized deeply in the skillet, letting the edges turn dark golden brown.

  Although I used regular pasta, I think farro pasta or whole-wheat pasta would also have stood up to the brawny flavors of the dish. Or, if you wanted to take this in a meatier direction, you could substitute bacon for anchovies, reducing the olive oil and using some of the bacon fat to cook the cabbage. Pork products and cabbage are a match made in heaven, or at least in much of Eastern Europe.

  I thought about trying kimchi with the last chunk of cabbage in the fridge. But wanting something warming, I simmered a soup instead, combining cabbage with leeks, potatoes and plenty of black pepper. The potatoes melted slightly into the broth, making the texture silky, lush and even a bit sexy (at least as far as cabbage goes)."

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