badmagic wants your areas of expertise and shadowcaptain wants to know where your groove is. No room at these inns for us plodding generalists.whimmydiddle wants to know Brian's good points. Advertise my man? I think not. Nice try!muzikmaker21 is doing Thanksgiving with counting EZRA! Holy carp! I was awestruck even before I learned that it will be in a treehouse.I will go back to the idea
thirdbase had about posting a favorite recipe. This is a favorite dish, although you'll have to accept a very liberal definition of the word "recipe" for this:- Cut up a pound of smoked sausage or keilbasa, heat it in a large pot over medium-high heat
- Add a large chopped onion or two smaller ones
- Add some more chopped vegetables: carrot, celery, bell peppers, etc.
- Add one or two chopped apples
- Add enough liquid to cover the bottom of the pot about a half-inch. This can be cider, turned cider, or water. Once it's hot, turn the stove down to medium.
- In a big cup, mix something sweet (sugar, brown sugar, sorghum molasses) with something sour (vinegar, turned cider) and add dry mustard (a lot), garlic powder (a little less), and black pepper (however you like it). Stir it but don't worry about mixing thoroughly.
- Add to the pot one head of cabbage, coarsely chopped. It will look like a lot of cabbage at first, don't be scared if it fills the pot. Don't stir it.
- Add a whole bunch of caraway seed. A tablespoon, at least. Then pour the mixture in the big cup over everything. Cover the pot and let it cook for 10-15 minutes.
- Take the lid off and stir everything around. Turn the heat down a little lower and let it simmer until the liquid is reduced a bit.
Somehow this food is self-healing; proportions do not seem to matter. I love this stuff. It's good reheated the next day, too.
