I would first like to start off with a sincere apology. I do not have pictures for these first two wonderful dinners, considering the lack of electricity leaves me with no sufficient lighting. So,  it becomes rather hard to take a decent picture, but on a good note I found my digital camera! After these two picture-less posts …wait no more! You will be able to see my Tiki Man creations. Also, there’s one thing I forgot to mention in my introduction. A few years ago I lost most of my smell and taste to Lyme disease. So, cooking has become incredibly different. I now know how Mozart felt when he began to compose music!

To start, I would like to first show the cost of the food products. Then, show the recipe I followed and last, but not least tell how exactly I managed to cook. If you would like to check out the original recipe visit www.allrecipes.com.

Food: Items & Costs

(All items purchased at Edward’s Shop N’ Save)

1 1/2 lbs. Beef stew meat – $5.76

2 Beef bouillon cubes – Free! (Contribution of my fellow neighbor)

1 Large Onion – $0.88

2 Potatoes – (1 lb.) $1.49

4 cups of cabbage – $1.78  (2 lbs)

1 can of chopped carrots – $0.69 (8 oz.)

1 8 oz. can of tomato sauce – $0.39

1 Bulb of garlic – $0.69

1 (2 liter) Bottle of water – Free! Compliments of Unity College.

Total –> $11.68


  1. Brown Beef at medium heat
  2. Once browned poor water over meat and mix in bouillon cubes
  3. Add onion, black pepper, garlic, and simmer for two hours
  4. Then, add cabbage, carrots, cover and simmer until tender (35-40 minutes)
  5. Lastly, stir in tomato sauce and salt, simmer uncovered (10-15 minutes).


If you are trying to aesthetically please a group, rule #1 never cook purple cabbage in with your meal! Never ever! I used purple cabbage for this stew because it was cheaper. Well, folks it turned my stew blue! Yes, you read that right.  The aesthetics of this stew were poor, but the smell and taste was on the opposite end of the scale. I used a whole bulb of garlic in the soup -you can never have too much garlic- another rule I live by when cooking. First, came starting  Tiki which sometimes can be challenging especially since our wood shed got demolished by the wind and rain a few days before. After, finally getting the Tiki man burning I placed the seven quart Dutch Oven on top. All went well, browned the meat, added slightly frozen water, and two bouillon cubes. Then, I threw all the veggies in, instead of waiting two hours to put in the cabbage and carrots. At that point my three roommates and I were already starving. My original thought was to really let this stew slow cook, but as my hunger took over I made an executive decision. Stoke the Tiki man up and get him ‘cranking’! Regardless, the stew still took three hours all together and behind my back Elisha, my significant other, decided it needed more black pepper. Well, it didn’t at least not that much. Oh boy! Did that pepper taste take over, says the person who has a weak sense of taste! Other than the black pepper mishap, the stew came out delicious! Hardy, filling, blue, and extra peppery beef and cabbage stew.