Frapto 365

On June 20th, David and I shredded five heads of cabbage (three green, two red), wilted them with salt, and stuffed them into mason jars.  Then, we waited…and waited…

Four weeks later, we opened the first of the Sauerkraut Megabatch. In the jars that we had mixed red and green cabbage, the resulting sauerkraut turned light pink, while the ones that were only red cabbage wer very dark red.  We hadn’t come across any green sauerkraut until this evning. 

I just opened the last of the batch - a 2-liter jar!  We had layered the cabbage in this particular jar and  the colors bled.  The bottom of the jar has green sauerkraut and the top is a dark red color.

No matter what color, the sauerkraut is all delicious!

Found an Asian market that carries the elusive uncured pork belly. I grabbed two and this is one of the results. The map below is where I bought it, not where I cooked it.

Quick pic: busy day. Lots of meetings. Yummy sandwiches at meetings. Leo happy.

Drove up to Burlington to the Amish Market to grab a butter roll and some steel cut oats. I was going to grab some Lebanon bologna and some chops but my leg was killing me too much to wait in line.

This is one of four Chinese food trucks on the U of T campus. It’s incredible how they can squeeze so many woks in that little truck to make 50+ items.  The food there is not great, but it is awfully cheap–a fried rice or noodle dish enough for large lunch starts at $4.