The Last Thing You Put In Your Mouth....

we had some really good "Tickler" really loooong aged cheddar on rosemary triskits. along with some dry looooow alc cider

I had a Italian Classic sandwich at Boudin's for dinner. It's a salami and balogna sandwich on sour dough bread with root beer to wash it down.

so you ate a baloney sammich at a restaurant named 'Sausages"

Sounds a bit like a hoagie or a Po Boy

Okay, I can accept that!

Key lime or some kind of lime... I can't remember. I keep it at work.

Just got back from Tous les Jours where I had coffee and a donut bar. My sugar limit for the day.

Saurkraut

blaachh, (unless its mixed with some apple chunks or apple sauce.)

Hunk a corn bread wif some Maplehof aged sweet butter

I simmer sauerkraut in a crockpot, layer of kraut, layer of onions, layer of apple slices...then pork ribs, then kraut, onions and more apple. Slow cook until it gets that ideal mix of sweet/tart/and really yummy pork.

half of a big snickerdoodle cookie from Whole Foods.

see now that sounds half edible. Have a recipe? Up here they serve it without apples and slop it all over a pile of mashed white potatoes. SO any benefits you get from the fermented foods, you lose with all the carbs

I like the darker mustard. They have them at the Costco hotdog stand.

Earl grey tea with honey and a shot of gin . Such is an afternoon at the legion meat spin

Can of Bubbly Catawba (sparkling wine) from Lakewood Vineyards, Watkins Glen, NY

Trader Joe's popcorn with herbs and spices

Cold salmon and turmeric
potato patties and
Ice cold lager.

That is my recipe, I can narrow down the measurements for you, but I usually eyeball it. The reason I use a crock pot is because my husband is from Raleigh and the aroma is something he can't deal with........so I hook up the crock pot in the garage.

I buy the refrigerated packages of kraut (about 6 x 4) two vidallia onions, and 2 or three peeled gala apples. Buy pork ribs with a lot of fat, then layer kraut - onion - sliced apples...then place a rack of ribs on top and then kraut, onions, apples and top it off with a little kraut so the apples don't get brown. I start the cookie on high but as soon as it starts to bubble turn it down to low. I let it go for about 5 to 6 hours, then sip a little of the juice...if its too sour, add a little applesauce. Personally, I don't like adding brown or white sugar....I think it junks it up.

I stir it every few hours, then pick out the bones....you want the pork to be juicy so check it every so often..........I'm sorry I don't have something more specific...I just follow my grandmothers example (as I remember it).

Does that help???

yeh, My only mod would to NOT put the pork in with the kraut. I do like flavors to be different. We have saurkraut/pork feeds for New Years at all the local churches or fire companies. Thats a big criticism I have caue I dont like pork tasting like kraut (after the non apple sauce containing kraut).

Ill try the onion with applesauce thing but I think Ill try a more "oniony" kind , like a big SPanish, they get sweet after a bit of sauteeing, then Ill plop em in in an apple and applesauce layer.Applesauce is best without any sugar i agree.

Honeybell Tangelo
OMFG!
Bought two of them from Whole Foods (one for today and one for tomorrow). No idea what they were. #Sweeeeet!

hot water