|The existing kitchen at the new house.|
Wednesday, April 26, 2017
Wednesday, April 19, 2017
Tuesday, April 18, 2017
|The back of the house, viewed from the park.|
Tuesday, January 31, 2017
Over the past few weeks, I've reflected on the many things I've learned from Winkie, not by any direct instruction, but simply by example and observation. I've decided to start sharing them with you.
There's no time like the present.
Winkie welcomes help in her tiny kitchen, but I keep my support to the sous-chef role: slicing, dicing, fetching, stirring. Once, as I grabbed utensils to set the table, she noticed that there were crumbs in the cutlery tray. (We all have those, right? It just never ends.) I grabbed what I needed and was ready to close the drawer when she stopped me.
Friday, December 23, 2016
At a Christmas gathering some years ago, a friend whose birthday happens to be on Christmas Eve shared this bright, sweet-and-sour casserole. She tells me it's a "very traditional Danish dish, served with pork roast or duck or goose [or turkey, in our case], and not only at Christmas, but definitely part of Christmas dinner." (Rødkål translates as "red cabbage" and leads me to believe that this is really the only way to serve red cabbage in Denmark.)
She was kind enough to share her personal recipe. I've adapted it to work in a crockpot, which meant cutting the quantities in half. It makes fantastic leftovers or a pretty pot-luck contribution.