Sauerkraut with Wine and Grapes

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            FOOD FUNNY
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Thanks to Rosemary Zwick of you-know-where for this cautionary food
funny:

A man calls home to his wife and says, "Honey I have been asked to
go fishing up in Canada with my boss and several of his friends.
We'll be gone for a week. This is a good opportunity for me to get
that promotion I've been wanting so could you please pack enough
clothes for a week and set out my rod and tackle box? We're leaving
from the office and I will swing by the house to pick my things up.
Oh! Please pack my new blue silk pajamas."

The wife thinks this sounds a bit fishy but, being the good wife,
she does exactly what her husband asked. The following weekend he
came home a little tired but otherwise looking good. The wife
welcomes him home and asks if he caught many fish. He says, "Yes,
lots of walleye, some blue gill, and a few pike. But why didn't you
pack my new blue silk pajamas like I asked you to?"

The wife replies, "I did. They're in your tackle box."

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            TODAY'S RECIPE
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Resourceful German cooks have about a jillion ways to dress up the
ubiquitous sauerkraut, and this is one of my favorites.

Sauerkraut with Wine and Grapes (Weinkraut)

2 Tbs (30 ml) bacon fat or butter
2 lbs (900 g) sauerkraut, rinsed and thoroughly drained
2 cups (500 ml) dry white wine
1/2 lb (225 g) seedless green grapes

Heat the bacon fat in a pot over moderate heat and add the
sauerkraut, stirring to separate the strands. Add the wine and
bring to a boil. Reduce the heat and simmer covered for 1 to 1 1/2
hours, until most of the wine has been absorbed. Stir in the grapes
and simmer for 10 minutes. Serves 6 to 8.
Received on Wed Sep 14 07:49:55 2005