Well, it's snowing. I don't know why I'm surprised. It was 62 degrees yesterday and beautiful....perfect cloudless day and no adequate words to describe the blue, blue mountain sky. We put our backs into a few chores that would take more than just a couple of hours and have the sore bodies to prove it. My beloved husband began re-staining the front porch. It has needed it for a while and he jumped into the project with both feet. Of course it will take several nice weather days to complete and of course since it is SNOWING today, the rest of the project will be delayed. That's OK. It'll look great when it's done.
Wednesday, April 11, 2012
Spring in Montana
Well, it's snowing. I don't know why I'm surprised. It was 62 degrees yesterday and beautiful....perfect cloudless day and no adequate words to describe the blue, blue mountain sky. We put our backs into a few chores that would take more than just a couple of hours and have the sore bodies to prove it. My beloved husband began re-staining the front porch. It has needed it for a while and he jumped into the project with both feet. Of course it will take several nice weather days to complete and of course since it is SNOWING today, the rest of the project will be delayed. That's OK. It'll look great when it's done.
Sunday, April 8, 2012
Sauerkraut
So after you slice up about 1/4 of the head you put the cabbage into a very clean Mason jar (or any other type of canning jar....I just call them all Mason jars. I'm kind of weird).
Then you sprinkle salt over the slices and pound the poor cabbage into smithereens. There's no exact measurement for the salt. I just sprinkle several teaspoons over the top of the cabbage.
(I don't have a picture of the cabbage being pounded to smithereens because I didn't have a way of pounding and snapping the picture at the same time. But you can see the instrument of doom in some of the early snaps. It's that wooden thing that looks kind of like a short rolling pin with a handle. Actually, it's the tool that you use when pushing meat into the Kitchen Aid grinder. For some reason I have about 3 of these little gadgets. They come in real handy!) You don't have to pound hard. The pounding really just helps the salt release the natural juices of the cabbage. As you pound, find you can add more and more cabbage to the jar. Just continue to layer the cabbage, sprinkle salt, pound, repeat. Eventually you will have the jar filled with salted and pounded cabbage. The secret is to make sure that you have all the cabbage covered by salty juices when the jar is full.
(This is a hard-to-see picture of juicy, post-pounded cabbage.)
The next step is my favorite. You just store the almost-sauerkraut in an out of the way, semi-warm place. The warmer the storage place, the quicker the fermentation process. I cover mine with the Mason jar lid that has NOT been screwed on.... at all. This way as the cabbage ferments, it can release gases and sometimes a little juice in a safe manner. (If you place the lid on the jar in any way other than just balancing the lid over the mouth of the jar without screwing into place, it will not be "in a safe manner". Over time, the jar will build pressure under that lid and it could actually explode in a "not safe manner", spewing interesting smelling cabbage juice ALL OVER THE PLACE. Don't ask me how I know this. Just take my word for it!)
Anywhoo, after a couple of weeks, you have amazing, great sauerkraut, ready for imbibement. (No, wait. Imbibement is drinking. Is imbibement even a word? OK...forget that. After a couple of weeks, you will have amazing, great sauerkraut to eat.) You can either eat it immediately or place in the refrigerator until you are ready to eat it. By placing the sauerkraut in the 'fridge, it stops the fermentation process so the kraut doesn't make anymore gases and you can safely put the lid on without fear. Plus, the fridge halts the resulting "sourness" to just the exact tartness to our taste.
So there you have it. A cheap, nutritious way to use up waining heads of fall cabbage that is easy on the money bags. My mother would be so proud!
(Sorry. I don't have a picture of the finished product. I have to go clean up a juicy, smelly cabbage mess.)
Friday, April 6, 2012
True to his nature, the rooster saved the day by distracting the dog away from the majority of the flock. (You know, I really don't know anything about what a rooster thinks when he's being attacked. I attribute "manly" thinking to the rooster because he's the "man" of the flock. I just assume that he's thinking "save the girls....save the girls....save the girls" when he is fleeing away from the hens, pulling the dangerous dog with him. My husband gets a chuckle out of my thinking. He says that in reality, the rooster is probably just screaming "WHAT IS THIS!!!! A WILD WOLFE HAS MY FANNY!!! AGAIN!!! RUN! RUN! RUN!
Humph. I don't care what my husband thinks. I prefer to think that the rooster is selflessly caring for his women.)
Unfortunately, he also got the brunt of the attack.
Or at least his tail feathers did.