Remember This


Be good, but not too good –

A little naughty, but not too naughty.

Say a prayer if you feel that way, say

Damn if it gives you consolation.


Be kind to the world always, if possible –

Yet, if you must be unkind,

Smash right and left,

Get it over and forget it.


Smile, always smile, Have a smile ready

even though sometimes it hurts.

Grab all the happiness you can –

Whenever and wherever you can –

Don’t let even a wee bit slip past you.


Live, above all things live, don’t simply exist.

If you are blessed enough to know what real love is –

Love with all your heart, soul, and body


Live your life so that at any hour you will

be able to shake hands with yourself,

And try to accomplish at least one thing

worthwhile each day.


Then when your nights come you will be able

 to pull up the covers and say to yourself –

“I have done my best.”


F. Collis Wildman

Featured Recipe    Sherry Kraut

Sauerkraut is not just for New Year’s Day or to top brats. Sauerkraut is a delicious dish any time , and none more so that this one.

It is the Sherry that makes this sauerkraut recipe sooooo sweet and smooth.

This recipe comes from Cooking For One Is Fun by Henry Lewis Creel.

Gourmet Hot Dogs

It goes well with any meat entrée, but especially pork dishes. It is also great with hot dogs!!

You can also use Sherry Kraut as a topping on brats. So sweet.

It is easy to make, but does require 2 hours to simmer on the stove. Therefore, it is not really week night fare. However, it is like chili or stew…….that is, it is better tasting on the second or third day. Sooooooo, you could make it one night, and serve it the next.

At only $1.01 per serving, Sherry Kraut is very budget friendly too!!!

This is what you will need for 4 people:

2 cups of sauerkraut with juices

1 medium onion

1 large clove garlic


Pepper to taste

Here is what you do:

Dump the sauerkraut into a medium pan. Peel and slice the onion.

Add the onions to the pot. Using a press add the garlic straight into the pot.

Mix together very well. I find using my hands to mix is the quickest and easiest technique.

Sprinkle the mixture with pepper to taste.

Add enough sherry to just cover the kraut.

NOTE: How much Sherry you add depends on what kind of pan you use. Normally I just pour the sherry out of the bottle till it covers the kraut. Today I measured so I could give you an approximate amount. I used slightly over 1 cup of Sherry.

Over high heat bring the Sherry to a boil.

If you remember from MTTD’s recent Cooking Terms post, ‘bring to a boil’  means to “heat to or reach boiling point: to heat a liquid until it just forms bubbles.”

Then lower the heat and simmer over low heat for at least 2 hours.  

Also from the Cooking Terms post, simmer means: “to cook something gently just below boiling point, usually with the occasional bubble breaking on the surface of the water.”

NOTE: I do check the kraut and stir it a bit every 30 to 40 minutes.

That’s it. That’s all there is to it. Except the eating part.

When the two hours is up serve with the rest of your meal. Last night I served the Sherry Kraut with sausage and some steamed red potatoes with melted butter.

Bon appétit!!!


2 cups of sauerkraut                 $1.45

1 medium onion                       $0.61

1 large clove garlic                   $0.o7

Sherry                                    $1.92

Pepper to taste

Total cost = $4.05
Per person cost = $1.01

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