Homemade Sauerkraut (day one)

When I started on this endeavor, I figured it would be easy.  So far I've done little actual work.  The smell and sight of a batch of cabbage in brine is rather unappealing.  I will let the internets know how this turns out. 

The idea came from my brother, who got it from his lady friend, who got it from Wild Fermentation, by Sandor Katz



The Green Onion on Colley in Norfolk has a wonderful Wednesday night special.  All you can eat mussels with a glass of wine for $17 (?)  The meal comes with fries and bread, I assume to help absorb the liquid combination of butter and garlic that the mussels float in. This meal is always a pleaser and real easy to minimie spending at an otherwise pricey restaraunt. 

http://www.thegreenonionrestaurant.com/

Canard avec pommes de terre at sauce au vin

I made the following one night when I was cooking for myself.  Cary's dad, Rick, sells meat and when I mentioned I like duck he unloaded several different peices of duck for me to have fun with.  I did a a google search and with the following link I cooked myself dinner.

http://www.thecitycook.com/cooking/recipes/data/000032

Though I didn't have all the fancy ingredients for the sauce, I thought the duck breast itself came out nice.  I was concerned about burning the duck, significant smoke was produced when I put the duck, fat-down, into the already hot cast iron skillet, it tasted great.  The color of the fat was very close to black, I'm unsure if you can see it in the photograph.

The potatoes and vegetables were hanging out in the kitchen or refrigerator and needed to get eaten or they would have been thrown away.

Though I have not tried the following, I foresee it in my future.

http://www.thehungrymouse.com/2009/02/11/the-best-way-to-roast-a-duck-hello-crispy-skin/