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03/01/2022

Mark and Autumn Powers: Marti's Music Kitchen / Grandma Irene’s Ham & Cabbage

By MARTI MENDENHALL // Mark (drummer for Floater and others) and Autumn Powers (author and artist) cook with Marti in their kitchen!

Welcome to Marti’s Music Kitchen, the Fun Cooking Podcast with Creative People, where anything can happen! In the kitchen today, we have the powerful duo Mark and Autumn Powers. Mark, an author, teacher, and drummer, who has shared the stage with the likes of Cheap Trick’s Rick Nielsen and The Afrodisiacs. On top of that, he records with the Portland-based American rock band, Floater.

 Autumn is a former elementary school teacher, an amazing artist, and has written over 15 published books!

 “She would make this one week out of the month on Sunday and the whole family would come over. She would feed all of us with it,” says Autumn. “No matter what tension was happening in the family, it didn’t matter. We would just show up for Sunday dinners and she just fed everybody. Every time I make it, I think of her.”

 Mark and Autumn are a unique and talented couple, and BOY can they cook! Today, they’re sharing “Grandma Irene’s Ham & Cabbage,” a simple, hearty soup recipe passed down through the generations in Autumn’s family.

 Come along with Marti as she makes some new friends, and follow along to make this dish in YOUR kitchen.

 https://autumnpowers.com/about-me/

https://www.amazon.com/Autumn-Linde/e/B00YIDPRY4

https://www.instagram.com/markpowers/

https://www.facebook.com/powersdrums

https://twitter.com/markpowers

https://www.youtube.com/watch?v=IqqkZdGjqG8

https://www.amazon.com/kindle-dbs/entity/author/B00HTSBA1Y

http://MartiMendenhall.com

http://Patreon.com/MartiMendenhall

Buyt the Marti’s Music Kitchen Season 1 Cookbook

https://martimendenhall.com/cookbook-store.html

Grandma Irene’s Ham & Cabbage, A Hearty Comfort-food Soup

EQUIPMENT:

1 large stock/soup pot, Or crockpot

INGREDIENTS:

4 cups of water

2 quarts of vegetable broth

One ham hock

One whole cabbage, chopped

5-6 medium carrots, chopped

1 Medium bag of baby red potatoes, halved

2 lbs. Ham, chopped

Salt & Pepper to taste

DIRECTIONS:

1. Put broth, water, and ham hock in a large stock/soup pot and set to low heat
2. Chop cabbage, carrots, and ham, and cut red potatoes in half
3. Add prepared veggies and ham to the pot
4. Cook, covered, on low for 5 to 6 hours, stirring occasionally
5. Add salt and pepper as desired to taste

** If using crockpot, cook on low 6-8 hours

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