October 4, 2009 § 7 Comments
I’ve been trying to slow down, do a little less, enjoy the season more… but it’s been hard. It seems like there is always more that needs to be done and not enough time. The summer flew by with lots of activity and I don’t want autumn to do the same. This is my absolute favorite time if the year.
But I have to say that the color of the leaves have been disappointing this year. Most seem to be going from green to brown. There are some yellow and red, but not many. In a couple of weeks we’ll be heading across the state to visit my in-laws and I’m hoping to see more color! There is something about the combination of colorful leaves, both on the trees and on the ground, the smell in the air and the sound of our feet shuffling through the leaves that just makes me feel so… I can’t even put it into words.
Thankful. Hopeful. Satisfied. Bittersweet. Snuggly. Wool socks. Crisp air. Pumpkins. Soup. Handmade quilts. Candlelight. Porchlight. Sigh.
I’ve been dying to try my hand at making sauerkraut. Both of my grandmothers had large crocks but I don’t ever remember any sauerkraut being made. I asked my mother about it and she said she never had any good results. So I poked around on the internet and we came up with this solution. A glass jar with a plastic bag of salt brine on top. One web site mentioned doing this just in case the bag broke, it wouldn’t dilute the brine on the cabbage. Our solution to the need for a cool, dark place in a 1970’s rambler (no cellar) where it needs to ferment for 4-6 weeks was to put it inside our canning pot and set it under the stainless steel work table in the kitchen. It’s been two weeks so far. We’ll see what it looks like in another two to four weeks.
The whole pretzel experiment over the last couple of weeks was for our Supper Club. This is Batch 3.We used this recipe with a few changes. Considerably less baking soda in the water bath. And we put a cast iron pan in the bottom of the oven and poured some water to create steam just as we were putting the pretzels in the oven. (I forgot the salt in Batch 2. Fortunately, Batch 2 was still an experimental batch! And you remember Batch 1 with the whole wheat flour? Yeah, not good.)
Our Supper Club theme this month was Oktoberfest. A group of us get together every other month or so and share a meal. Each couple brings one portion of the meal based on the chosen theme. We’ve been doing this for nearly two years and it is great fun. There were lots of different kinds of sausages and mustards, red cabbage, and potatoes. The pretzels were a hit. And dessert was a black forest cake. Yum!
I don’t think my workout at the gym made up for all the indulging! We are eating simple tonight – roasted Swan White acorn squash a’ la Michael Chiarello.