The remains of supper / How Mr. Big Food and I communicate

What remains of this evening's supper

Here at The Farm, we enjoy Big Food of all sorts. Last evening Mr. Big Food set some food on fire and we had Creative Cooking Steak Diane. This evening we had peasant food, wurst-kohl eintopf (translated by Mr. Big Food as "sausage-cabbage dish stew").

The manner in which the recipes for these dishes-- and breads &c.-- is transmitted from Mr. Big Food to me to you varies depending on the recipe. Sometimes, I ask him to email me the Microsoft Word Document that's in his Big Food Manual, and I post it. Sometimes, I sit here at my desk and type the Gregg Shorthand version on my keyboard as he dictates from his chair, and clean it up before I post. 

You thought I was kidding. Second word down: Gregg shorthand for cabbage. I don't know Gregg shorthand. But I have some crappy old books from which I could learn.

Sometimes, I just jot things down, and clean it up before I post.  

The recipe for wurst-kohl eintopf

Allow me to translate: 

WURST-HOLH EINTOPF

3 pieces bacon, chopped

1/2 medium onion, chopped

1+ C water

1 head cabbage, cored and cut into eights lenghtwise

1 lb. small white potatoes, halved or quartered

1 lb. cooked wieners/brats 

salt & pepper to taste

In a large skillet, fry bacon and onion. Add 1C water, cabbage, potatoes and wieners/brats. Season with salt and pepper to taste. Cover. Cook on low for 30 minutes, adding water as needed to keep things simmering.