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Gerry,
Work went fine other than I am at about 70% power. Thanks for asking. Of course there were tons of goodies in my inbox but as of 4:30 i was pretty caught up.
I am feeling better since the Amoxicillin kicked in. As of today no more bloody mucus from the sinus's and breathing is better. This sucked, it was the first time I have been ill in about a decade....I can't wait until spring
A hearty get well to everybody!

PS: I also have some super garlic Polska Keilbasi and kraut in the slow cooker today, that soul food will heal me up the rest of the way!

That sounds very good and will clear out more than your cold!!!!!!!!!!!

Man I love the garlic kielbasa! What sort of seasoning do you use in your kraut, I use onion & juniper berries & a splash of gin, then add the grilled kielbasa? Glad your feelin' better.
TTYL,

Bruce,
I use my moms recipe which uses dried imported Italian mushrooms from a local market. I rinse then simmer them to re-hydrate. Then I pour the broth over the kraut and add the mushrooms with a little butter and let it slow cook. If I am using the fresh sausage I par-boil then grill it before putting it in the slow cooker. If I am using the smoked I just throw it right in and let it cook. Good stuff

Master Yota wrote:From the other side of the spectrum, I'd actually like to get sick, as I haven't had a cold in years; not for lack of trying though, sneakers and light coats in the winter, laying on cold concrete floors working on the M, and whatever other silly things that are done out of habit... I seem to have gotten the gold standard for an immunity system. I'm not complaining, but it would be nice to have an excuse every once in a while! Some sympathy and attention from the wife would feel good too!

" Some Sympathy and Attention from the Wife" GOOD LUCK! With That. .

HingsingM37 wrote:Bruce,
I use my moms recipe which uses dried imported Italian mushrooms from a local market. I rinse then simmer them to re-hydrate. Then I pour the broth over the kraut and add the mushrooms with a little butter and let it slow cook. If I am using the fresh sausage I par-boil then grill it before putting it in the slow cooker. If I am using the smoked I just throw it right in and let it cook. Good stuff

Sounds like you have a solid skills David, they a great "Foundation" in the kitchen. My Grandmother played a pivotal role in my decision to chose culinary arts as a profession. I sold antiques for a while, made to many wrong buys, still have most of my mistakes!

Thanks Bruce. I do most of the cooking for the wife and I, although I leave the baking to her. I just kind of learned by trial and error over the years. There were many dishes along the way that Gordon Ramsey would have asked "WTF is this...?". You should have seen some early stir fry experiments back in my college days.. I found that cooking is alot like good fighting technique..timing, timing, timing.
I did not know you liked to cook Bruce let alone did it as a profession. Awesome. BTW, Don't call those antiques mistakes, just learning curves. Something mat end up having big value yet. As long as you enjoy them.

They all have real value, just more than they are worth. I have been a professional chef for more almost 40 years, taught for almost twenty. Maybe four more, not sure. I purchase all of the produce for the university, over a quarter of a mil last year, it's almost insane.

On another note, the area of my stalled M project seems to have moved a good bit this week-end, the captive nut that was spot welded on the windshield, drivers side would not weld back in to it's place in the newly fashioned channel, took it to one of my maintenance guys, they had not luck, thought it might have been a cast iron nut, Maybe, who know/cares? So I made a ninety degree end piece, drilled a hole, tacked a nut there, wham-bam, thank-you mame. Now need to spot weld it back to the frame & paint it.

Ya, shure dere, Polka Boy! Save me some o' dat Kielbasa. Maybe I'll feel good enough to eat it after my amoxicillin kicks in. I went to the Army hospital at Gort Gordon yesterday for a PET scan but they couldn't do it because my blood sugar was too high by the time I got there.

I had run out of "puffers" (inhalers), so I stopped by the ER to see if I could get a temporary 'scrip' to hold me over until my refills from the VA get here. Good thing I did! They discovered that I had a good case of pneumonia going on. A shot in the butt and 10 days worth of antibiotics will take care of that. Oh...I did get my "puffers," too.

Sorry Lifer, you missed the last of the leftovers by about an hour
You rest up and get well my friend

Getting old sure does $u&k! We'll tdrow anuder on the grill fer ya!