While the boys played in the snow I made giardiniera, which is Italian
pickled peppers and such for topping sandwiches and brats. For lunches, I also did a batch of granola bars- craisin and chocolate chip!
After Eric came from snow duty he made sauerkraut! We
made this last spring and our fatal flaw was not having a mandoline to cut
the cabbage on. The cabbage wasn’t thin enough so once it was ready to eat we
were chomping on some pretty big bites of cabbage. Good taste, but not ideal
texture. It has to sit in its own fermenting juice for another 30 days. Once
it’s done we’ll let you know if the last batch’s issue was in fact due to a
lack of appropriate tools or if it’s chef’s error. Let’s hope it was the
former!
The Chef also made some homemade Italian
Sausage. The taste was perfect blend of sweet and spicy. The only downside,
however, was the meat grinder. It’s not a very good one and pork has a lot of
fat within the meat and that fact kept getting caught in the gears of the
grinder, so every so many cranks you had to take the grinder apart clean it and
start over. Quite the process, but it was successful and delicious!
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