Fuschia fun

Lots to tell so far, at least cooking-wise. Didn't do too much last weekend, but Kyle made me some yummy baked pork chops with plums and green chard, which was good as we had more chard than I knew what to do with. In fact, on Monday I made a frittata with red chard, thyme and yogurt cheese, which was quite tasty if a bit dense. Of course, it was dense because I forgot to add the milk to the egg mixture, so the resulting frittata had an odd texture. And I finally used the red cabbage to make borscht, a tasty cabbage beet soup popular in Russia and Poland. Turned out there's hundreds of ways to make borscht, much like chicken soup, but the version I tried was pretty good. A bright fuschia color, thanks to the beets :) However, since the version I tried left me with tons of soup, I think I need a break from pink soups, at least for a bit. But the pity is that I still have half of a head of red cabbage, and no idea what to do with it. Maybe I'll just try braising it or something.