[Magdalen] Sauerkraut.

[Molly Wolf]

Fresh Tancook sauerkraut, made on Big Tancook Island in Nova Scotia, was a revelation to me.  Tart but not mouth-puckering, crisp and complex.  With Lunenburg sausage and from-the-ground potatoes, delicious.

Molly

The man who carries a cat by the tail learns something he can learn in no other way. -- Mark Twain

> On Jan 3, 2015, at 9:56 AM, Jay Weigel <jay.weigel at gmail.com> wrote:
> 
> Well, I like it well enough, but S/O doesn't, so we don't have it. End of
> story.
> 
> There was a drugstore chain in my hometown (Rennebohm's, which was the
> Rexall chain, and whose owner was once governor of the state) which served
> a marvelous sauerkraut salad. And ribs and kraut was a thing back in the
> day; you could get it at any respectable diner-type restaurant as a special
> on certain days of the week. I learned to make a pretty respectable version
> of it myself which was a favorite of my first love's father and also of my
> late ex. Alas, no more.
> 
> On Sat, Jan 3, 2015 at 9:51 AM, Scott Knitter <scottknitter at gmail.com>
> wrote:
> 
>>> On Sat, Jan 3, 2015 at 6:02 AM, Kate Conant <kate.conant at gmail.com> wrote:
>>> Canned sauerkraut would last longer than forever at our house because no
>>> one would eat it.
>> 
>> Ha! Same here. Doorstop, maybe.
>> 
>> 
>> --
>> Scott R. Knitter
>> Edgewater, Chicago, Illinois USA
>>