sun, 14-oct-2007, 18:13

eggs and bacon

eggs and bacon

Not getting tired of cooking food on the wood stove yet, and I’m not tired of showing you how cool it is either…

sauerkraut

sauerkraut

In addition to baking some bread from Reinhart’s whole grain bread book (see my review here), I finally got around to dealing with the cabbage we grew in our garden at the old house. We planted ten plants and all of them produced, but the cabbages weren’t all that large (“bigger than a softball, smaller than a bowling ball”). Today I chopped them up, salted and pressed them into what will become sauerkraut in a couple months. Last year’s sauerkraut was a little mild, so I’ll let it go longer this year. The glass container holds a gallon, and it’s about 80% full with this year’s production. Not bad, and probably as much sauerkraut as I’ll be able to eat this year. If it comes out OK, I may need to investigate corning the brisket from our side of Delta beef.

Thinking of Reuben sandwiches on homemade whole grain rye bread. Mmm…

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