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This week, the 29th of January thru the 4th of February.

Sunday, Monday: Not much.
Tuesday: Went to bank, sent insurance forms, went to store. Got vegetables and some meat-on-sale. Roger Tait came over with dinner prep, which was german-style pork chops with sauerkraut and some mixed veggies with beans. Idea was, I stir fry the veggies and put the chops in to heat through with their pickled cabbage coating. I do not love sauerkraut but I no longer react to it with the vehemence I used to as a child, and I've been known to actually eat the stuff on special occasions. So, sliced the chops into thinnish longish bits, saved the kraut on the side, sliced half an onion, stir fried some garlic and fresh ginger then added the onion then added the veggies, stir fried them briefly then added a half cup of mushroom broth and the sauerkraut and let it steam under cover for 4 minutes to cook the still-frozen-inside broccoli, added soy, sriracha, and balsamic vinegar along with a bit more mushroom broth and a tablespoon of orange marmalade, stirred through then added some non-starch thickener. Also cooked a spaghetti squash but I got the timing wrong and it wasn't ready yet, so we ate the sweet and sour spicy pork then the squash after. Roger came over because there are some household chores I just don't do if I don't have someone around to talk to, and the cats don't engage in conversation beyond "Feed me? Pettinz? Can I beat up the other cat?"
Wednesday: Doll club meeting tonight. I intend to go. [edit] Went. It was very nice seeing those people. Penny was greatly missed, and people were very nice, and the lady who called Monday morning to ask about bringing her dolls to be evaluated, did indeed show up.
Thursday: Going to visit Mom in Dallas Oregon
Friday: Nothing planned.
Saturday: Probably meeting with a friend from church. My Stephen Minister is in England right now - his mother in law died the week after Penny died, so John's my back-up.

Will edit this entry to track the week as it happens.


( 4 comments — Leave a comment )
Feb. 1st, 2006 09:20 pm (UTC)
I never liked sauerkraut much as a kid, although I would eat it if it was stuck to a hot dog. When I got old enough to cook, I learned that (A) canned sauerkraut, which is all we had when I was little, is disgusting beyond words and (B) if you HAVE to eat canned sauerkraut, rinse the hell out of it and (C) the stuff in jars or plastic bags in the refrigerated section is MUCH better but you still need to rinse it, and cook it with a few items like a chopped apple, some juniper berries, and some white wine.

Even better is homemade sauerkraut, which is interesting to make and tastes nothing at all like commercial types.
Feb. 2nd, 2006 09:19 am (UTC)
Evil woman, now I must try making homemade sauerkraut.

Apparently they make it at the Verboort Sausage Festival every fall (Penny talked me into going once; we ate sauerkraut and polish sausage and something else germanish in the old VW beetle and loved it... or at least most of it, I still got the 'stale vinegar' effect off of their sauerkraut) and I have become addicted to nested parentheses and ellipses.

Ahem. OK, I'll see if I can figure out how to do it, because it WAS rather nice in the stir-fry, after being suitably extended through the veggies and stuff.
Feb. 2nd, 2006 05:16 am (UTC)
I had skimmed past this entry before eating dinner.
I hate you ;-)
*I* had Lean Cuisine pizza. Waaaah x.x

Wow, sorry to hear about his loss too... :-/
Feb. 3rd, 2006 02:35 am (UTC)
I followed a general sort of recipe/directions I gleaned from various sources. I actually did this about a year and a half ago and it was interesting. What was most interesting (to me) was finding that there is NO vinegar used in the making of sauerkraut.

I bought a very large cabbage at the farmer's market - about six or seven pounds - and shredded it, then sprinked salt over it - a surprisingly small amount of salt, about two tablespoons of sea salt for the whole thing, mixing it in thoroughly - then packed it into an old slow-cooker crock. The cabbage would not all fit at once, so I filled the crock and about two hours later I was able to add more cabbage, as it gradually wilted. Then I put a large zip-lock bag half-filled with water over it (to seal out air)and let it sit in the pantry (the coolest area).

It was interesting. It began to ferment, which causes a distressing-looking area that was whitish (which is normal) and smelled, well, bad. I can only compare the smell to the same smell produced by a long-deceased possum that my cats brought into the house and left in a cardboard box for me to find (on my last birthday - Happy Birthday, Mom!). I tried to ignore it.

Anyway, after a couple of months, the weird whitish areas disappeared and it was ready. I canned it - though I think it could be frozen. It is much more reminiscent of pickled cabbage than of what we think of as sauerkraut - much crunchier, without the vinegary smell/taste. I use it in corned beef/pastrami sandwiches and with all kinds of pork.
( 4 comments — Leave a comment )