“It’s Always Something” or -44º F – Covid Cooking from Oregon

Taking a deep breath I begin this quick story with some residual exhaustion. Normally I would be trying to dig into the goals of the day and move through the list as best I can.

First a pipe burst in the apartment next door and the basement was flooded. That was addressed quickly and finished yesterday in a less than 24 hour turnaround time. (Whew. great. calmer feelings.)

A few hours later the pilot on the stove was fluctuating and snuffed out on it’s own. I lit it and adjusted the flame. Checked it every few minutes and it shot up a couple of inches and then, when turned down snuffed out repeatedly. Repeated efforts…waste of time…

After some consternation, (read anxiety) I was forced to report this situation to the building owner caretaker. Gas could be shut off at the stove, but the gas shut-off in the basement was stuck. After a very long wait the phone call to the gas company in Texas*, not Minnesota, last night and today, the owner got an appointment for repair between 8:00 a.m. and 8:00 p.m. on February 22. (Okay. In five days.) She also thoughtfully brought over a hot plate for me. Everything is in place, why worry. It’ll give me a chance to see how hot place cooking works.

*Texas answers all the calls for CenterPoint Energy. Since they are in the middle of an energy crisis due to the storms, my thoughts are with the people.

Oregon had lots of snow and ice as the winter storms swept through the country. Alan has sent me many of his Covid cooking meals. I’d like to share this latest efforts. Alan gave his permission.

PORK SAUSAGE WITH SAUERKRAUT Recipe from Alan

RECIPE FOR PORK SAUSAGE WITH SAUERKRAUT

ALAN: My version is toned down, because my housemates won’t eat spareribs or bacon. I substitute turkey bacon, use ham cubes, and vegan sausage. Instead of wine, I use an apple-flavored kombucha. It’s a wonderful sub for white wine!  I forgot the bay leaves, but I honestly can’t taste them.

It’s as good as the long version and cooks in only 40 minutes (after a hell of a prep!)

ME: Meat…craving. Wow! Nice meal!

❄️❄️❄️ ☃️☃️☃️

Thanks for stopping by my kitchen.

Have a calm day wherever you maybe.

Peace.

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
This entry was posted in health, Slow food and art in the kitchen, Stew and tagged , , , , , , , , , . Bookmark the permalink.

4 Responses to “It’s Always Something” or -44º F – Covid Cooking from Oregon

  1. mydangblog says:

    It’s been a brutal winter for so many people–hope you are staying safe and warm as you eat your savoury meal!

    • kunstkitchen says:

      Thanks! It’s a doozy of a winter. That’s not my meal. My friend in Oregon sends me pictures of meals he makes. He’s a great cook. I usually visit there and we cook some good meals.

  2. anne leueen says:

    I hope you will have a calmer day tomorrow or even today.

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