Redhorse cafe

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WD I pray for you that the pain will vanish and for OLChemist to be at a safe haven.

I pray that non of you stubles across Corona and that it will leave as as soon as possible.

On Monday public live will be closed down a lot. Restaurants closed, fitness cluby and sport clubs closed, only 1 buyer per 10 squaremeter in the shopping center and so on and so on. Kindergarten and schools stay open but everybody has to wear a mask all the time on the ground of the school.

At least I do not have to take the public bus, train or tram but can drive by car to job. Gas prices are as ow as than ten years ago or more.

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Anybody here?

At Monday at home Cafes, Bars, Restaurants have to close until end of the month at least.

The drive in remains open though you should be have time. There is only serial service with distamce possible.

[ches]

I am here

[OLChemist]

Well, I think my arms have fallen off.

Stop me if I told ya'll this before.... Since trick or treat promises to be horrible this year, I decided to make treat bags for our employees to take home to their kids. I guess I was desperate to do something festive. I spent the entire month of Oct stashing away bags of candy. Our production manager pitched in 200 full sized candy bars. On Friday of last week, I piled the entire load up in my dining room. That was when I realized I had gotten carried away. There was around 40 lbs of candy, peanuts, pretzels and cookies!

I started putting the bags together Monday evening. I finished at midnight Weds. Thankfully I over ordered treat bags. One hundred and sixty bags (there were two per kid and one for the grownups), 300 yards of green ribbon, way too many hand tied knots, and three medium moving boxes... When I went to pick up the boxes, they were too awkward and heavy for me to lift into the trunk of my car. I had to call work and get the warehouse manager to pick up the boxes on one of his trips between our two buildings.

I just got a picture from the woman who runs our mold replication shop. She dressed her kids up in their costumes and drove them over to the plant to pick up their bags. They are so cute. It made it all worth it.

[ches]

WD prayers twice a day for your Rheumatoid Arthritis

[OLChemist]

Today was our first morning of the fall with frost on the roofs.

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As we have to close down except for drive in not before Monday, 2nd November, we have a Friday night special. Saturday nigth and Sunday special of course also.

1.) Braised red cabbage with Spätzle.
2.) Spätzle, red cabbage and Goulash.

We have Schwäbisches Bier, 0,0% various brands or Soda, various brands still and sparkling.

[OLChemist]

Oh, I'll take the number one special, please! And a nice glass of cider. I'll be all ready for fall then.

[OLChemist]

This is my dad's recipe for braised red cabbage. It comes from his Amish Grandma.

In a large bowl mix:

1/4 c sugar;
1/4 c dark brown sugar;
1/4 c cider vinegar;
10 c shredded red cabbage (this is about 1 med. head of cabbage).

In a dutch oven over med heat brown until crisp:

2 slices bacon.

Remove the bacon to drain. To the drippings add:

2 diced granny smith apples;
1/2 c chopped onion.

Cooking until the onion is transparent. Add 1/4 c water and the cabbage mixture. Bring to a boil. Reduce heat, cover and simmer 35 - 40mins.

Add:

2 Tbsp white wine vinegar;
1/2 tsp salt;
1/4 tsp ground black pepper;
1/8 tsp ground cloves.

Simmer uncovered for 5 more mins. Mix in crumbled bacon and serve.

[OLChemist]

So BA, do the descendants of the Swiss Brethren Anabaptists who left for the fledgling Pennsylvania in 1720 still make their red cabbage the same way ya'll do?


Possibly of interest. A newspaper in the language my ex-Amish grandfather spoke:

Hiwwe wie Driwwe

[OLChemist]

Equal time for a Lakota blog:

Woihanble

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A recipe of today is:

For the cabbage

500 g red cabbage
1 shalot
extra virgin olive oil
fine sea salt
1 tbsp balsamic vinegar

For the spaetzle

150 g spelt flour
50 g wholemeal spelt flour
1/4 tsp fine sea salt
2 organic eggs (size M)
120 ml water
1 tbsp poppy seeds

Preheat oven to 400°F / 200°C (conventional, not fan-assisted). Grease a baking tray with olive oil.

Remove the stalk from the red cabbage and cut the cabbage into 3 cm think slices. Quarter the shallot. Spread red cabbage and shallot on the baking tray. Drizzle generously with olive oil. Season well with sea salt and pepper, and sprinkle with balsamic vinegar.

Bake the cabbage for 25–30 minutes at middle rack until it is cooked and crispy in some places.

In the meantime, for the spaetzle: mix flour, salt, eggs, and water in a bowl, and with a wooden spoon, beat until dough starts to bubble. Allow to rest for 10 minutes.

In batches, press dough through a spaetzle press into boiling salted water. If you don't have a spaetzle press, push the dough through a large holed sieve or metal grater.

As soon as spaetzle float to the surface, remove from water with a slotted spoon. To keep the spaetzle warm, place into a large pan coated with some olive oil.

Briefly sauté spaetzle in a pan together with poppy seeds.

Can't tell ya if it is the same as 1720. That is a dish by people in time 300 years ago and about 550 km distance where I am born and live. The quality of th eingredients will have changed over that period and there are deviations in the recipe, public and mostly privat. The bacon variant, yes mam.

I have taken your orders. The dish will be served as soon as it is ready; and the above recipe is for 2 servings.
The Cidre

https://www.junginger-fruchtsaefte.de/schwaebi but i would suggest

https://mlr.baden-wuerttemberg.de/de...bische-kultur/.

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I have not yet translated in words I know what it is but it looks like that I want to try them.

https://www.woihanble.com/single-pos...C3%A1%C7%A7api

[OLChemist]

The English separatists brought apples and a cider press on the Mayflower. Cider was drunk by all ages in the British Isles and they wanted their familiar beverage. (The infamous broken beam in the Mayflower was supported by the screw from the press.) Hard cider, alcoholic cider, was drunk throughout the colonies and later the early United States. Beer eventually displaced cider at the American table, driven by immigration from parts of Europe where Beer was the stable beverage. Prohibition destroyed what remained of the hard cider industry. It's only recently that hard cider has returned to the American bar.

Thus, for my generation cider is sweet cider, nonalcoholic cider. It is a fall and Christmas drink. When I was a kid it was unpasteurized. But after some Listeria deaths in the 1980's, pasteurization became required. It's a different drink now. Sparkling sweet cider is also drunk, usually at Thanksgiving and Christmas. (I first drank sparkling cider when I was seven at Christina Campbell's Tavern at Colonial Williamsburg.)

I've never actually drunk hard cider. Is it good?

[ches]

Hard cider is good