Good to know, thanks!
Cream of Wheat
hot tea
Damp, cold and overcast today so I made a big pot of my Mother’s corn chowder. She always added lima beans and sliced kielbasa. Still very tasty and soothing.
A favorite I’ve mentioned before: fried kielbasa, potatoes and onions, with liberal amounts of pepper. Simple and addictive.
Wouldn’t hurt to throw some cabbage in there, too. 
Ooo. That speaks to me. Can you share the recipe? Or, rather, just the general approach would be fine (I can figure out quantities.)
Oh, you’re talking my kind of language there! Toad in the hole is a big favourite. And I made leek and potato soup (with dumplings) last week. And the only bit of the leek that was left out was the dirt I washed off it. And ham and beans…yup, that was yesterday!
And yes. I’m a fool for a pork chop…
I never measure anyway, just throw in what looks like enough.
Dice up some smoky bacon and fry until crisp. Add chopped onion and fry until softened. Chuck in cubed potato and enough water to barely cover, maybe a little salt-depends on the bacon. Bring to a boil and simmer until potatoes are just tender. Add in corn - I use a mix of fresh frozen and canned creamed corn-baby lima beans, sliced kielbasa sausage and add milk. I usually use whole. Salt and pepper to taste and let the whole mess simmer, not boil, until everything melds into a yummy pot of deliciousness.
Just polished off a bowl along with some garlic bread.
We just polished off a couple of pork cutlets. Bashed a thick pork chop with a meat hammer until thin, dipped in egg wash, coated with panko and then sauteed in fat until crispy and just done. Served up with a lettuce wedge topped with bleu cheese dressing and fresh bacon.
Pork and cabbage is mighty fine on a cold day, but pork and sauerkraut is better. Try Hungarian Szekeley gulyas (Sauerkraut goulash).
This is a good enough recipe to be going on with, but for GOD’S SAKE, don’t use a green bell pepper…look for a “cubanelle” or an “Italian frying pepper,” which is long and pale green and much closer to what a Budapest cook would use. Also, 2 cups of sour cream is excessive. When you get to that stage, just keep stirring in more until it gets attractively creamy. The recipe makes 6-8 servings (God, I’ve never made that much at once), and I wouldn’t go over a scant cup for that quantity.
If you can make homemade spaetzel or nockerlin-style dumplings, do. Otherwise egg noodles are fine.
It’s not unusual for us to have snow on the ground from mid-December through the end of March…so the wife and I spend lots of time cooking (and eating) on the weekends…
Next week will be homemade turkey soup…the following months will include chicken tetrazzini, big Dutch oven of homemade mac-and-cheese, multiple iterations of chili, Shepherd’s pie, corn beef and cabbage, spicy beef stew in the crock pot…winter is long around here…
I made this beef stew today. OMG you guys.
Right? (I really hate that phrase, but it seems to fit). Enjoy!
:eek: Yeesh! I read that name as Spanish and envisioned some sort of gelatinous sauce.
Looked it up.
Definitely a cautionary about naming things carefully :smack:
Agree. But I never use milk in the first place. Meat, pre-sautéed vegetables, seasonings and about one egg per pound of meat. Mix well, then work in bread crumbs until it’s sticky instead of slimy and holds a shape. Bake free-form in a larger pan to catch the drippings. Tender when hot and sliceable when cold. 
Oh yes. Except I sliver the garlic and bard it into the surface of the meat. Usually a leg rather than a shoulder - question of availability.
Somewhat tangential to the thread, but interesting, is an anecdote told me by a friend.
His sister did a study for WHO or one of the other aid organizations trying to determine a food that would be “universal” - that any culture would know what to do with.
Apparently, the conclusion they came to was …
Burritos, sort of. Every culture that has agriculture has some sort of flatbread, and at that point the thought to wrap more food in it becomes inevitable. :smack:
Per wikipedia:
You’re killing me, woman! And I checked their website and it doesn’t look like they ship outside Europe. Any favorite brands that can be found in North America?
I associated moco with snot instead of booger, but that’s what I looked up.