Weekend Chatterbox

Complying with government reasons to leave the house but just going through the motions seems a bit silly. Cold out here again, changing things up by doing Sunday lunch not Sunday dinner.

Have you seen the state of crankcaller’s digital file inventory?

[tuts]

Gamesblog, windows is updating so that's not happening this morning.

There is a man outside in the kind of communal open space behind our flat, sitting on a wall and raging against the world.
I think he’s sick - with booze...
He also seems sick with life - a deep and bitter well.
I’m worried for him. But also a bit scared.

I said ‘is’, but in the amount of time it has taken to write this it has become ‘was’. He wandered off after Sieg-Heiling at someone on a distant balcony and waving a bottle round his head.

TBH, apart from the Nazi salute, he'd fit in well here.

I think the Nazi salute was ironic. Meanings within meanings. Hard to say though. Occasionally he would stand up and roar.
I’m glad he’s gone.

No I don't want your shitty £5 work mouse. I want my £60 wireless mouse please. Who. Fucking. Moved. It?

Cabbage chat: Cabbage on the whole is okay but there are some forms of it that I like less than others. A shocking statement from a Kraut, I know. I'm decidedly 'meh' on Sauerkraut and coleslaw.

However, everyone loves the way I cook white or Savoy cabbage. Except for people who can't stand caraway. You need: one white cabbage or Savoy cabbage, chopped; one onion, chopped; smoked bacon, diced; a bit of oil; pepper; caraway seeds; and crème fraîche (sorry, amipal ).

Fry the bacon and the onion in a cooking pot with a lid, add a good amount of ground black pepper and caraway seeds. Rinse the chopped cabbage in a colander, then shake off excess water and add to the pot, mix everything through and let it simmer until the cabbage is soft (about 20 mins). Stir from time to time.

Remove from the heat and add crème fraîche, stir through and serve.

There's no need for salt because of the bacon, but if you want a vegetarian version you need to add some vegetable stock or Maggi.

Same method for red cabbage, but without the bacon, caraway seeds and crème fraîche. Instead add a bit of vinegar, bit of sugar (edit: and some kind of salt, obvs.), some cloves (a tiny bit of ground cloves is easiest), a bayleaf and some pieces of apple (Braeburn or similar works best). Great with any kind of roast, particularly pork or duck.

All Germans know that cabbage is even better warmed up the next day.

Sweet backdoor expensive mouse boasting.

I like Sauerkraut. I like coleslaw. I like caraway seeds and I like creme fraiche.

I never really eat vegetables as a side dish anymore (except mashed potatoes). I feel everything I’m cooking is like a stew.
Curry, chilli, Moroccan style ... stew?

I wish there was a new food concept. I might start putting cabbage through the potato ricer.