Some more characters from the old west
making the perfect Sauerkraut
Making the perfect a sauerkraut is not as hard as you might think, it takes some time though..
the first part is finding the perfect cabbage, not to worry you will know when you'll see the perfect cabbage. Just remember: choose with your heart.
Now it's time for trying to woe the cabbage, this is not that hard, cabbages falls in love easily.
The early process demands both physical contact..
and gentle serenading..
Come week two you can start to relax, start making excuses.
and talk to the cabbage of the possibilities of a more relaxed relationship.
Start bringing home other kinds of salad, (I prefer Roman Salad, notoriousfor it's frivolity) , the souring process shoul be well under way at this stage.
Then the third or forth week, do the actual break up, this will brake the cabbages heart and thus completing the sour fermentation.
Making the dish perfect (I go for the French way) abuse some bratwurst, neglect some apples, mishandle some juniper berries and finally
put the wine straight and then the dish is ready to eat.
And it's all that hard work and bad attitude that makes eating a good sauerkraut such a bitter sweet experience.
the first part is finding the perfect cabbage, not to worry you will know when you'll see the perfect cabbage. Just remember: choose with your heart.
Now it's time for trying to woe the cabbage, this is not that hard, cabbages falls in love easily.
The early process demands both physical contact..
and gentle serenading..
Come week two you can start to relax, start making excuses.
and talk to the cabbage of the possibilities of a more relaxed relationship.
Start bringing home other kinds of salad, (I prefer Roman Salad, notoriousfor it's frivolity) , the souring process shoul be well under way at this stage.
Then the third or forth week, do the actual break up, this will brake the cabbages heart and thus completing the sour fermentation.
Making the dish perfect (I go for the French way) abuse some bratwurst, neglect some apples, mishandle some juniper berries and finally
put the wine straight and then the dish is ready to eat.
And it's all that hard work and bad attitude that makes eating a good sauerkraut such a bitter sweet experience.
Brownstone to red Dirt art benifit
Go and put a bid on any of the postcards here:
Brownstones To Red Dirt Postcard Art Benefit Auction is Live
or/and read more on the project here: http://btorpostcards.blogspot.com/
and remember it is for a good cause!
the loop of death
The winter in Sweden has been wonderful this year with much snow and with ample opportunities for cross country skiing. To ski is wonderful but you have to be aware of all the dangers that lurks in the woods.
I always carry a brake for those hard to handle downhill passages.
Asta our Terrier checks the snow for dangerous moles, they can bring havoc on our equipment given half a chance.
The woods are full of fashion scouts (the newest fashion trends are first seen amongst us skiers), in order not to reveal my fashion secrets I always bring a large paper bag to wear.
The Lion, more used to warmer climates, wears her complete wardrobe when skiing.
The most dangerous creature in the forest are the evil squirrel. It's hard to tell the difference between an evil squirrel and a good one, but a good rule is to examine the eyes. Evil squirrel has a hard quality to their eyes.
Evil squirrels favorite past time is to catch skiers in a trap called the death loop.
In order to lure skiers they make a mock track and then wait for the skier to arrive...
When the skier enters the loop, the evil squirrel brushes the entrance track away leaving only the loop track.
The unfortunate skier is trapped in an eternal loop with no way out. Come spring the forest is full of bones from looped skiers.
Luckily for me I've got Asta to protect me, she is unsurpassed when it comes to evil squirrel spotting.
the Art of preservation as perfected by the united kingdoms of upper and lower Egypt
Norse Gods embraces celebrity culture
Sideways
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