Once it would have been mountains every time, had no time for sunbathing. Now I have to admit that somewhere warm (and preferably quiet) would suit me old bones better.
Nice smelly underarm stuff or just sports deodorant?
[Marian, you seem to be overcooking your cabbage! Choose one of those cabbages with the curly leaves. Tear the leaves into short narrow strips, discarding the larger veins. This works for spinach as well.
Put about quarter of an inch of water into a large pan, bring to boil and add a knob of butter, also a little black pepper if you like such. A pinch of salt, or even a little garlic salt, can also be added (I leave out the salt for health reasons.)
Toss in the cabbage and reduce the heat for a fast simmer - keep turning the cabbage over. Cook for no more than a couple of minutes or so, just enough to get them it hot and coated with the butter but not wilting. The leaves should still be crisp and, if you have a good cabbage, a little sweet. I serve it with finely chopped crispy bacon but that might not suit you - any slightly salty meat, chopped small, should work, salt-beef, biltong etc. You can also add chopped, caramelised, tomatoes as well. Even caramelised onion . . . drool.]
"Look forward; yesterday was a lesson, if you did not learn from it you wasted it."