Saturday, August 31, 2013

6th Annual 2013 Arts Off 84

I look forward to this event each Labor Day weekend. The mission of the Art Crawl is to promote the works of local and regional artists and to provide an art presence along 25 miles of highway 84 between Pine River and Longville, Mn.





My friend JoAnne was ready for shopping with her SPROUT bag, a purchase from last year. These feed bags (for wild game) have been repurposed into sturdy shopping bags.  
There were some 50 artists spread out in 8 locations over 25 miles. What a great way to spend part of a beautiful sunny day browsing and admiring the work of such talented artists. There was something for everyone.  
  

The ingenuity of this artist by using a real tepee to display animal skin rugs inside was impressive.
But it was Heidi of Park Rapids whose creativity got my full attention. Just looking at her wares for sale made you want to run to the nearest thrift store.
Even her business card was imaginative using mailing tags.
  Bird feeders using jello molds and tops. Lawn art flowers made with silver trays and bowls for centers.


Wondering what to do with your fondue forks or two tined serving forks? Here's a great idea for labeling in the garden. I just could not pass up on this purchase. Unfortunately, I have only had pumpkin vines this year and not a pumpkin in sight to even think about needing a label. The fork label will be saved for next year.
_______________________________________________________
Tomato Basil Cheese Tart
Cook's notes: This recipe was supposed to be a tart, but I did not have the right pan at the lake so it became a quiche. It is a good way to make use of fresh basil and tomatoes.
Ingredients:
  • pie crust
  • 2-3 sliced tomatoes (patted dry on a paper towel)
  • fresh basil
  • 1 TB. parsley flakes
  • 3/4 tsp. dry mustard
  • 3/4 cup whipping cream
  • 3/4 cup half and half
  • 3 large eggs
  • 1/2 cup Parmesan cheese
  • 3/4 cup mozzarella cheese 
  • 5 strips of bacon (optional)
  • 1/2 cup chopped sweet onions
Directions:
  • Preheat oven to 425
  • Roll out pie crust and place in pan, flute edges 
  • Blind bake: cover pie crust with 2 pieces of foil make sure foil is smoothed out to corners
  • Bake for 15 minutes
  • In a pan fry bacon and chopped onion together, drain on a paper towel
  • In a blender add dry mustard, whip cream, half and half and parsley flakes-mix well

  • Remove foil from tart pan/quiche pan and add bacon, onion, grated cheeses on bottom of pie crust
  • Reduce heat to 325
  • Pour cream from blender over bacon onion mixture 
  • Add sliced tomatoes and chopped basil on top
  • Using  foil from blind  bake tear long strips and place around outside edge of pan to prevent browning
  • Sprinkle with more cheese on top and bake 20-25 minutes at 325 check for doneness by inserting a butter knife in and should come out clean  from center 

  










Friday, August 30, 2013

The World According to Bella


My Lost Dinner story got published in the Wonderful Women's Network, Rockport, Texas 
check it out
Love, Bella

http://www.wwnrockport.com/2013/08/the-world-according-to-bella-lost-dinner.html#more



We are on what I call a " tomato run." Each day as more tomatoes ripen I am trying to be creative thinking up ways to use them. Since tomatoes are at their peak I am looking ahead at salsa recipes and making a tomato basil tart. 
Yesterday was easy using up some of the cherry tomatoes for an hors d' oeuvres to bring to a neighborhood gathering.
Tomato Pesto Petites 
Cook's notes: I posted this recipe last Spring but it is worth repeating since it;s easy to put together and assembles quickly.
Ingredients:
  • focaccia bread
  • prepared pesto mix in a jar (on shelf) not from dairy section
  • Colby-Jack cheese
  • smoked turkey
  • cherry tomatoes 
  • romaine lettuce
Directions:
  • cut bread in half and then cut each half again
  • slice open
  • spread thin layer of pesto on one side 
  • add cheese and turkey 
  • half piece romaine lettuce 
  • put top on and slice that quarter section into thirds
  • top with a cherry tomato
Tomato Basil Parmesan Cheese Side
Cook's notes: recipe serves 2-3 
Ingredients:
  • sliced tomatoes
  • fresh torn basil leaves
  • parsley flakes
  • Parmesan cheese
  • prepared zesty Italian dressing
Directions:
  • slice tomatoes and sprinkle with dried parsley flakes and torn fresh basil leaves
  • grate Parmesan cheese over the top
  • chill and right before serving add a drizzle of Italian dressing  
Heirloom Tomato Salad
Cook's notes: recipe adapted from kraftrecipes.com 
serves 4
Ingredients: 
  • 1 LB. mixed fresh tomatoes chopped
  • 1/2 cup thinly sliced red onions
  • 1/3 cup crumbled Feta cheese with Basil and Tomato or fresh mozzarella cheese balls cut in half
  • 3 TB. each fresh basil and parsley
  • prepared Tuscan House Dressing-just a TB or two 
Directions:
  • salad can be made ahead but add in cheese just before serving  






Thursday, August 29, 2013

DIY: Tutorial on Napkin Notecards Craft Project

"If you want happiness for an hour -- take a nap. If you want happiness for a day -- go fishing. If you want happiness for a year -- inherit a fortune. If you want happiness for a lifetime -- help someone else." 
-- Chinese Proverb 

And that we did for this DIY project!
Each summer a group of teacher friends come to the lake and we do some crafty type of project in between visiting, eating, checking out local thrift shops in the area for supplies and enjoying all that the lake has to offer. 
In the past, we have created jewelry items, written and framed poems or verses, decorated wine glasses and silverware with wire and beads, bought thrift store plates and made cake plates gluing on a glass pedestal and bookmarks. But this year was one of our more creative/unique sessions using napkins to create stationary.  
Since we all have a good supply of  leftover napkins,various sizes, there were lots of choices.   
You will need the following for this project:
  • blank white note cards with matching envelopes small or large (craft stores like Michaels is a good source)
  • napkins (cocktail or dinner size)
  • large roll of freezer paper (grocery store or Wal-Mart)
  • spray adhesive (we used Scotch 77 Spray Adhesive, a red can with purple top found at Target or Wal-Mart but another choice is Loctite Spray Adhesive found at Michaels)     
  • glitter glues 
  • iron
  • ironing board
  • grocery paper bag cut in half
  • sharp scissors
Procedure:
  • Take apart the layers of napkin. Most come in 3-ply. For first layer start at corner and peel off and for second layer start in middle of napkin and us a long straight poke a tiny hole to get started peeling off second layer.
  • Cut a grocery bag in half and place on ironing board. Lay napkin on top of bag front side down first and using iron (no steam, medium heat) gently press out wrinkles and then flip napkin over and press again making sure creases in the napkin are pressed out.
  • Place a sheet of freezer paper (larger than napkin) shiny side to back side of napkin and using a little warmer heat press corners first to adhere napkin to freezer paper. Then iron to make sure all of the freezer paper is bonded to napkin.
  • In this photo the napkin has been bonded to the freezer paper. Take a blank note card and decide where your card is going to be placed on the napkin design. (one napkin could be used for two note cards depending on the design) 
  • Place a light pencil X on the corner of the note card 


  • Take napkin that has been pressed to freezer paper and place wrong side down on ironing board. Place blank card with a pencil X face down on the napkin centering the design over the napkin and crease three sides with fingers going around the card 
  • Remove card from napkin and place a piece of paper or piece of a paper bag inside (keep note card side with pencil X right side up) The purpose of this paper insert is to keep adhesive off the inside of note card when spraying. 
  • Spray outside for adequate ventilation. Place notecard on newspaper or in a box.  
  • Spray adhesive on the front of blank card that has a pencil X on it. Pick up card and remove paper insert and center sprayed card on napkin making sure the pencil X is in corner of creased fold. Press down with hand firmly to adhere card to napkin.
  •  Use a sharp scissors to trim napkin away from card.
  • Use glitter glue with a fine tip to outline various parts of the napkin design. Unfortunately, the glitter effect on these completed note cards did not show up well on a picture. 
  • There are lots of possibilities with these cards. As a gift idea you could make an assortment of cards with their envelopes and tie with a ribbon. Another idea is to take a piece of scrapbooking paper that has a design on both sides and make a large envelope. Place completed cards inside.  
  • One tip that works well for project if time is not a factor place completed note card (before adding on glitter) between books to flatten out for a few hours. Then decorate. 
Any questions on this project please post in comment box and I will respond back. It's a fun project especially when done with a group to help each another.

Tuesday, August 27, 2013

Chocolate Zucchini bread


"May the warm winds of heaven blow
softly upon your house.
May the Great Spirit bless all who enter there.
May your moccasins make happy tracks in many snows,
and may the rainbow always touch your shoulder."

American Indian Cherokee Blessing

A recent rainfall unfolded a beautiful rainbow over the lake. I took it as being a lucky sign. And indeed it was for me receiving a loaf of homemade chocolate zucchini bread. It was moist, almost cake like in texture and had a great flavor.
The size of these garden vegetables were impressive.
Chocolate Zucchini Bread
recipe adapted from Kathy H. 
Ingredients:
  • 1/2 cup unsweetened cocoa
  • 3 large eggs
  • 2 cups white sugar
  • 1 cup vegetable oil 
  • 2 cups grated zucchini
  • 1 tsp. vanilla
  • 2 cups flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 3/4 cup mini semi sweet chocolate chips
Directions:
  • Preheat oven to 350
  • Lightly grease two glass loaf pans
  • Melt chocolate in microwave and stir until smooth
  • In a large bowl combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well
  • Stir in flour, baking soda, salt and cinnamon
  • Fold in chocolate chips and pour batter into pans
  • Bake 60 minutes or until a toothpick inserted into the center of the loaf comes clean




Monday, August 26, 2013

The World According to Bella

An Easy Catch
As you can see Mr. C was confident he would catch a fish.  The fillet board and knife were clean and ready for the dinner he hoped to have that night. 

Several evenings a week Mr. C and I go out in the boat to our favorite fishing spot. I am always on high alert each time hoping to snap up a fish as it's reeled in. But sometimes I do annoy Mr. C with all my barking. I just get so excited  when he casts out his line with a night crawler on the end. 

Last night Mr. C was not his usual sharp self. Based on my past history you'd think he would have been more careful. Remember the fish episode from last winter?  Our neighbor Paul had his walleye fillet cleaned ready to grill placed it in a plastic bag in the snowbank but left it unattended.  Meanwhile that fish scent sent me in a tizzy.  I ran over to his yard snatched that fish fillet right out of the snowbank before Paul even noticed.  But sadly, I was busted a short time later. Mrs S shared our dinner with Paul that night and I stayed out of their way.  

Well Mr. C was lucky and caught a fish yesterday. He docked the boat and left the squirming fish in the net laying on the bottom of the boat. We got off the boat. Mr. C  headed for garage to put his rod away. But then  it occurred to me that fish was still in the boat unattended.  I quickly ran back down the hill and made a flying leap over the railing into the boat. 
I snatched that fish right out of the net and began chewing on it. It was then Mr. C ran down the hill yelling. I kept hearing "Drop it Bella, drop it!!" He tried yanking the fish from my clenched jaws but I held on tight it was  a bitter struggle. Finally I gave in and dropped the fish. I was tired of listening to Mr. C 's yelling.  He decided that mangled mess of a fish was not worth an evening meal.  In the end neither of us won and there were no extra doggie treats for me that night. 
Love, Bella

_____________________________________________
Corn- Tomato- Zucchini Relish
Cook's notes: On August 23, I posted a recipe for Corn- Tomato- Zucchini Relish.  My tomato crop is bursting with the continued hot and muggy weather. So I revisited the recipe and came up with a shortcut version. 
I used the same ingredients as previously listed: corn, peppers, red onion, tomatoes, zucchini, corn but added fresh basil torn leaves. Instead of making the dressing this time, I used a product called Ken's Lite Northern Italian with Basil and Romano. It was a great addition that took little time and the relish was a perfect side to a grilled dinner. 

Sunday, August 25, 2013

Peach Cobbler

“A Georgia peach, a real Georgia peach, a backyard great-grandmother's orchard peach, is as thickly furred as a sweater, and so fluent and sweet that once you bite through the flannel, it brings tears to your eyes.” by Melissa Fay Greene, ‘Praying for Sheetrock’

This book was a finalist for 1991 National Book Award and a New York Times notable book. The setting takes place in Georgia. Want to know more about this book follow the link to reviews which are quite favorable.





I will agree with the author about the Georgia peach. Once you have had one you never forget their fragrant, juicy, sweet taste. Unfortunately, when I set out to try this recipe there were no Georgia peaches available. I know it can be difficult to find them in Minnesota and when they do come in it is for a short period of time. 
You may find this hard to believe but I have never made peach cobbler before. The choices on the Internet seemed boundless. After extensive reading it seemed like the cobbler crust recipes varied in ingredients.  All recipes used cold butter in the crust with the directions cut the butter with a pastry cutter or your fingers to make it a texture like coarse crumbs.   Some recipes listed buttermilk or hot water for the liquid ingredient.
I settled on using buttermilk because it is one ingredient I have always had success with no matter what the recipe. I did cheat a bit by using the Cuisinart to mix butter into dry ingredients rather than a pastry cutter or fingers and that technique worked just fine. The important thing to remember about the cobbler crust dough is not to overwork it. Mix the dry ingredients with the buttermilk only till just combined for a soft dough.
One other point to mention was when dropping dough on hot peach mixture do not worry about having it all cover the peaches since the dough spreads out when cooking. It is important for the spoonfuls of dough to go on peaches that are hot.
An important part of this recipe is using a hot oven at 425.
A trick for getting skins easily off peaches is to submerge them in boiling water for 30 seconds and then plunge them in a bowl of cold water with ice cubes. 
The final result was everything I had hoped for and it was hard to stop with just one serving. Ice cream is a must for this dessert.
Peach Cobbler
recipe adapted Television Food Network 2013
Use a 9 inch glass pan or a 1-1/2 quart shallow baking dish as shown in the photo
Ingredients:
Cobbler filling
  • 6-7  cups of peaches (I used 7 large ones)
  • 3/4 cup brown sugar
  • 1 TB. cinnamon
  • 1-/1/2 tsp. vanilla 
  • 3 heaping TB. flour
Cobbler Crust
  • 1 cup flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 TB. brown sugar
  • 4 TB cold butter, cut in small pieces
  • 2/3 cup buttermilk at room temperature
Topping
1/4 cup white sugar mixed with cinnamon (might not need all of it)
Directions:
  • Preheat oven 425
  • Generously grease a shallow 1-1/2 quart baking dish 
  • Place sliced peaches in dish, sprinkle with brown sugar. cinnamon. flour and vanilla
  • Mix gently and spread evenly again in the pan
  • Bake 10 minutes
  • Meanwhile combine all dry ingredients for cobbler crust in a bowl
  • Cut in butter with pastry cutter or your fingers to make the texture like coarse crumbs (shortcut use Cuisinart)
  • In large bowl stir buttermilk into cobbler crumb mixture and stir for a soft dough
  • Remove peaches from oven and drop rounded spoonful of dough on top
  • Sprinkle the cinnamon sugar mixture over the top of the cobbler dough
  • Bake until fruit is bubbly and crust topping is golden brown and puffed-about 20 minutes




Friday, August 23, 2013

I've Been Waiting


Just about the time I started to look for recipes using green tomatoes I found these four tomatoes buried among the leaves. I became hopeful and "switched gears" looking for recipes using red tomatoes. A recent stretch of warm sunny days has helped them turn red.  

The best nature has to offer in summer foods are when the corn is sweet, fresh and plentiful, the tomatoes are ripe on the vine and the zucchini so abundant it almost overtakes the garden. Corn, tomatoes and zucchini or squash make a flavorful combination. A recent article in the Star Tribune, http://www.startribune.com/lifestyle/taste/220531961.html  Hitting The Summer Trifecta, the author Daniel Neman, coined a new word calling the three vegetables together with a single identifiable flavor "cotozu". Technically, tomatoes and zucchini are both fruits and corn is a grain. But they are cooked and eaten like vegetables. 
The following recipes uses all three together as a relish. There are lots of possibilities with this relish. It can be served over grilled meat or seafood. The relish can also stand alone as a salsa. The dressing has a little kick with the sweet and sour flavors. 
Some options include using a variety of tomatoes,  substitute summer squash for zucchini , add in yellow, red or green peppers and 1 jalapeno minced.
The flavor is intensified when the relish is refrigerated at least 4 hours or overnight for best results.     
Corn, Tomato and Zucchini Relish
recipe adapted Food and Wine magazine "A Crafty Lass"
Ingredients:
  • 1/4 cup rice wine vinegar
  • 2 TB. packed brown sugar
  • 1 tsp. sea salt
  • 1/4 cup olive oil
  • 1 clove garlic minced
  • 1/4 tsp. minced ginger or ginger spice but use a little less than 1/4 tsp.
  • 1 tsp. mustard seeds
  • 1/4 tsp. pepper
  • 1/4 tsp. ground cumin
  • 2 large ears of corn 
  • 2-1/2 cups cherry tomatoes (1/2 inch pieces)
  • 3/4 cup diced zucchini or yellow squash (1/2 inch pieces) 
  • 1/2 cup diced green pepper (1/2 inch pieces)
  • 3 TB. minced onion
  • 1 jalapeno, or to taste, minced  
Directions:
  • In a small saucepan, boil vinegar, brown sugar and salt just till dissolved. Pour in a large bowl
  • In same saucepan heat olive oil on a medium heat, add in garlic, onion, mustard seeds, ginger, pepper and cumin. Saute about a 1 minute   
  • Slowly whisk oil mixture into vinegar mixture and mix well 
  • Blanch the corn in boiling water 2 minutes, place in an ice bath to cool, cut kernels off cob and add them in the bowl with oil and vinegar mixture
  • Add in tomatoes, peppers, and minced jalapeno-gently stir
  • Refrigerate at least 4 hours or overnight 
I don't care what anybody says: Nothing is better than a tomato you grow. There's something about it that's different than a tomato you can buy. It's a great thing.
Tom Vilsack-American politician and US Secretary of Agriculture since 2009




Wednesday, August 21, 2013

A Warm Weather Salad

"Don't judge each day by the harvest you reap but by the seeds that you plant." 
-- Robert Louis Stevenson 
 Orzo pasta is a type of pasta which is made in the shape of a grain of rice. Orzo pasta is often about rice-sized, as well. This pasta is very versatile, and it can be used in a range of recipes, with many people consuming orzo in soups. Many markets carry orzo pasta, and several options may be available for consumers to choose from. The classic use of orzo is in soups. It can also be used in pilafs. 
Orzo is usually found in the rice section of the store rather than the pasta section.
Lemon-Herb Orzo 
Cook's notes: This is a great salad or side for those warm evenings when you want to keep the meals simple and easy to assemble. 
Orzo needs to be cooked al dente in boiling salted water about 8 minutes.
Drain cooked orzo but do not rinse so as to keep pasta a sticky consistency.
The salad can be served room temperature or chilled. The lemon flavor is more intense if it has been chilled for several hours. 
A recipe suggestion is to save 1/4 cup cooked orzo water and use if salad is a little dry when serving. 
recipe adapted from Food Network magazine September 2013.
Recipe serves 4
Ingredients:
  • 1-1/4 cups uncooked orzo
  • 1 TB. olive oil or 1 TB. butter
  • 1/3 cup each chopped fresh chive, dill and parsley or 1  tsp. dried chives, 1 tsp. dried parsley and 1/2 tsp. dried dill weed
  • zest of one large lemon
  • 4 TB. pine nuts
  • 1/2-1 cup torn spinach leaves
  • diced cucumbers
  • 1/4 - 1/3 cup diced green onion
  • salt and pepper (try lemon pepper) 
  • optional adding in diced cherry tomatoes
Directions:
  • Cook orzo in boiling salted water for 8-9 minutes 
  • Drain and place in a bowl
  • While still warm add torn spinach leaves , olive oil or butter
  • Add pine nuts, cucumbers, onions and spices
  • Grate lemon zest, salt and pepper-mix well
Grate Parmesan cheese over salad and serve at room temperature or refrigerate to chill and then grate cheese just before serving. 



Tuesday, August 20, 2013

The World According to Bella

Bella, a poet. Well I never thought of myself as being a poet. I leave that up to Mrs. S but after hearing the poems in this book I think I can make up one or two myself.  I 'm ready to use verse to show my inner feelings like the dogs who wrote poems in the book. I guess they must have wanted to let humans know how they feel,why they do dumb stuff and how they see the world as they do.  

I have been waiting two months for this book.. Mrs. S ordered it for me in June. Everyday Mr. C walks me down the road to the mailbox but there is never anything for me until today. 
It was hot outside and since I really like my AC  Mrs. S and I sat inside. She read me a few poems. I liked this one because I do not like to be left alone either. It can be really boring and much too quiet waiting for their return.
Time
Where did you go?
Where have you been?
Do you know how long you've been gone?!
Three hours
Or fifteen minutes
Or six months
The point is
I've been waiting at that door
For eighteen straight years
And every one of those twelve seconds killed me 

Mrs. S liked this one and it made her laugh
Where Are You
I was worried
I was so scared
I thought I had lost you
And the life that we both shared
I searched through the entire house
From the basement to the attic
The living, dining, and bedrooms
Even the trash cans, because I was frantic
Up and down the staircase
Back and forth across the halls
In and out through every door
Louder and louder were my calls
I had given up every hope
I had given in to despair
I had given the bad news to the pet cat
Who gave me a look before re-licking her hair
But just when all seemed lost, I found you
And it gave my heart a rush
To see you sitting-startled, but alive and well
So if you don't mind, 
I'll just stay here until you flush
poems from the book I Could Chew on This and other poems by dogs
by Francesco Marcioliano

Mrs. S has told me 
even though I found it warm
I should be out the door
playing and running all about. 

I've been told
large amounts of AC  
have been known
to give one  
a little chill or two.

My hole has gotten deeper 
as I snuggled in against the dirt 
but all I really wish 
is to remain inside
I need that dose of AC
each and every day.

I thought about the poem 
I could write for you today
But really when I could take a nap 
I ask you wouldn't that
just be a whole lot better?

Writing poems is all new for me. I could use some help along the way to make a line or two rhyme in a more perfect way. 
Suggestions welcome!
Love, Bella 







   

Monday, August 19, 2013

What Was I Thinking

I could not pass up purchasing this new BHG cooking magazine One Pan Recipes. It can be found at the grocery store and big chain book stores. 
I picked this recipe to try because any French named recipe always appeals to me. And I actually had most of the ingredients on hand. But when it was all put together it was then I thought what was I thinking!  
I had neglected to read the part about how many it served. When the casserole dish was loaded up with all the ingredients it was quite full. We weren't having company and this did seem like a lot for two. But upon hearing my neighbor had just returned from the hospital I knew just what to bring him for dinner.  
French Choucroute Garnie

Cook's notes: Choucroute garnie is French for dressed sauerkraut. It is a famous Alsatian recipe for preparing  sauerkraut with sausages, other salted meats and potatoes. Families in Alsace generally eat choucroute garnie during the wintertime, because it's such a hearty, filling dish. So put this dish on your list to try when the evenings begin to cool down.
I am not a huge fan of sauerkraut but it can be added in separately at the end. The aromas of this dish while cooking are enticing. You will not be disappointed with the flavor. 
Adapted from BHG serves 8
Ingredients:
  • 1 TB olive oil
  • 1 medium red onion cut into thin wedges
  • 3 garlic cloves minced
  • 1-12 oz. bottle of beer or ale (I cut back to 3/4 of the can )
  • 1-1/2 cups apple juice
  • 3 TB. cornstarch
  • 2 TB. brown mustard
  • 1 TB.caraway seeds
  • 1 tsp. rosemary
  • 1/8 tsp. cracked pepper
  • 12 oz.red potatoes peeled and cubed (around 6-8) 
  • 1-1/2 cup sliced carrots
  • 2 pork chops- cut up into chunks
  • 7 oz. (half a package) smoked kielbasa 
  • 2 medium Granny Smith Apples peeled and cut into chunks
  • 1 small can sauerkraut rinsed and squeezed dry
Directions:
  • In a pan cover potatoes and carrots with water and cook covered 20 minutes-cook till tender but still firm and then drain 
  • In small fry pan heat olive oil and fry garlic with onions about 4 minutes
  • Mix cornstarch with 1/2 cup apple juice 
  • In a large saucepan add 3/4 to 1 can of the ale, apple juice and apple juice with cornstarch, mustard, caraway seeds, rosemary, pepper and sauteed onion and garlic 
  • Cook on low heat till thick and bubbly
  • In a casserole dish add cut meat, onions and garlic, potato mixture and apple chunks
  • Pour ale mixture over it 
  • Sauerkraut can be added right before serving or added in with meat and potatoes before cooking 
  • Bake covered with foil for 35-40 minutes.There will be a lot of juice so use a slotted spoon to serve

_______________________________________________
For those who have followed the Ever Ready adventures recently you will understand 
this photo

The flamingos have migrated north.