KEEP ON TRIPPIN' AND KRAUT
TRIPPIN' THURSDAY
In everything there is a season, and a time to every purpose...in our latest season, with only a vague plan and a touch of creativity, we're off on another adventure. Half of this twosome is retired; my half will probably never know what that means. I promise to share.
Germany trippin' daysWhen I renamed Thursday to Trippin’ Thursday, I thought I might get at least one funny comment from some reader. After all, trippin’ used to have quite a connotation. But then you’d have to be a child of the sixties like me to remember. We spent some of those years in Germany. I fell in love with the country and German food. I've come up with a recipe for pork and sauerkraut that is close to what we had in Southern Bavaria. If you don't like Americanized canned kraut, give my recipe a try. It's a world apart. Recipe is at the end of the post.
So back to trippin'...Nowadays, my trippin’ has a different connotation.
Trippin' on Daddy's bday cakeI make several trips around the RV park every day trying to walk off those pounds I seemed to have picked up when I wasn't looking. Hubby and I try to take a trip now and then. A few times a month, I venture out on trips to Prescott, Phoenix, and Paulden.
Trippin' back in timeIt’s been four weeks since I’ve posted to Trippin’ Thursday. It's been a good month...or like we might have said way back when...it's been a trip, man. We've had birthday parties which are always a trip. We took a trip to the old west at Rawhide.
The latest book I'm writing is a trip, too. Until now, only unlikable
Trippin' on the Rawhide traincharacters have met their demise. Or characters we haven't met are murdered before the book begins. In the book I am writing, book four in the series, I murder off a character that I like. That was hard. What a trip!
A Legacy of Love and Murder, book three, is out there for pre-order. It will be released worldwide on March 30. This book takes us to Austria. Now that's a trip. And the recipe below, although German, could be considered a bit Austrian. The German and Austrian cultures and cuisine are similar.
Trippin' in the woods in Tonto BasinEnjoy the recipe. And Keep On Trippin'!
TRIPPIN' KRAUT
Ingredients:
One head fresh cabbage
2-4 pork ribs (these are the thick ones with some fat on them, although you could use a rack of spareribs)
Cummin
Celery Seed
Dill Weed
White Vinegar
I use a pressure cooker. I think you could use a slow cooker too.
Directions:
Slice up cabbage and fill cooker 2/3 full. Mix 1/2 cup white vinegar and 1/2 cup water. (If you use a whole head of cabbage you might add another 1/3 cup water if the head is big. But liquid does not have to cover it.) Pour nearly all of the vinegar/water mixture over cabbage. Liberally sprinkle with cummin and dill weed. Be much less liberal with celery seed. Pour the rest of the liquid over it to carefully wash some of the seasoning down into the cabbage but not all of it. Place pork on top. I cook in the pressure cooker for 30 minutes. If you use a slow cooker, I would guess 6 hours on high, but you'll know your cooker better than I do. Sorry I don't measure seasonings. I just douse with quite bit. Enjoy!
In everything there is a season, and a time to every purpose...in our latest season, with only a vague plan and a touch of creativity, we're off on another adventure. Half of this twosome is retired; my half will probably never know what that means. I promise to share.
Germany trippin' daysWhen I renamed Thursday to Trippin’ Thursday, I thought I might get at least one funny comment from some reader. After all, trippin’ used to have quite a connotation. But then you’d have to be a child of the sixties like me to remember. We spent some of those years in Germany. I fell in love with the country and German food. I've come up with a recipe for pork and sauerkraut that is close to what we had in Southern Bavaria. If you don't like Americanized canned kraut, give my recipe a try. It's a world apart. Recipe is at the end of the post.So back to trippin'...Nowadays, my trippin’ has a different connotation.
Trippin' on Daddy's bday cakeI make several trips around the RV park every day trying to walk off those pounds I seemed to have picked up when I wasn't looking. Hubby and I try to take a trip now and then. A few times a month, I venture out on trips to Prescott, Phoenix, and Paulden.
Trippin' back in timeIt’s been four weeks since I’ve posted to Trippin’ Thursday. It's been a good month...or like we might have said way back when...it's been a trip, man. We've had birthday parties which are always a trip. We took a trip to the old west at Rawhide.The latest book I'm writing is a trip, too. Until now, only unlikable
Trippin' on the Rawhide traincharacters have met their demise. Or characters we haven't met are murdered before the book begins. In the book I am writing, book four in the series, I murder off a character that I like. That was hard. What a trip!A Legacy of Love and Murder, book three, is out there for pre-order. It will be released worldwide on March 30. This book takes us to Austria. Now that's a trip. And the recipe below, although German, could be considered a bit Austrian. The German and Austrian cultures and cuisine are similar.
Trippin' in the woods in Tonto BasinEnjoy the recipe. And Keep On Trippin'! TRIPPIN' KRAUT
Ingredients:
One head fresh cabbage
2-4 pork ribs (these are the thick ones with some fat on them, although you could use a rack of spareribs)
Cummin
Celery Seed
Dill Weed
White Vinegar
I use a pressure cooker. I think you could use a slow cooker too.
Directions:
Slice up cabbage and fill cooker 2/3 full. Mix 1/2 cup white vinegar and 1/2 cup water. (If you use a whole head of cabbage you might add another 1/3 cup water if the head is big. But liquid does not have to cover it.) Pour nearly all of the vinegar/water mixture over cabbage. Liberally sprinkle with cummin and dill weed. Be much less liberal with celery seed. Pour the rest of the liquid over it to carefully wash some of the seasoning down into the cabbage but not all of it. Place pork on top. I cook in the pressure cooker for 30 minutes. If you use a slow cooker, I would guess 6 hours on high, but you'll know your cooker better than I do. Sorry I don't measure seasonings. I just douse with quite bit. Enjoy!
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