Three Crosses Ministries
I can’t believe it! It can’t be true! If I hadn’t seen it with my own two eyes, I don’t know what I would think. There are divisions on this and I would not know the difference if I wouldn’t have experienced both of them for my very own. Before I get into this great debate of a juxtaposition that is still hard for me to wrap my head around, I want to address... sauerkraut.
It has been brought to my attention that there are more people than my wife, Dianne, who can’t stand sauerkraut.
I mean, Dianne’s maiden name is Ilse - that is as German as you can get!
It may not be a Neuendorff or Piekert or Wessels or half the other names here in Colorado County, but it is German. I wonder how many others of Germanic persuasion have a dispassion for sauerkraut? I have always loved sauerkraut. Let me refine that by saying I have always loved “homemade” sauerkraut.
I can see why many who try it for the first time out of a can (ugh!) would or could flavor the nuances of sour cabbage! A quick survey in the office at The Citizen shows that Alesia and Tressa can’t stand it, and Nora is on the fence. I like it hot. I like it cold. I like it new and I like it old. I was recently in Maxwell’s Meat Market in Eagle Lake and there sat a big jar of fermenting cabbage, still in the makin’.
I guess she saw my eyes get big and a little dribble coming from my mouth, so Amy at Maxwell’s gave me a container of a freshly made batch.
This brings me to my mind-blowing revelation I alluded to at the beginning of this column. Pork lard is not bad for you! Now, I’m not talking any pork. I am talking about lard from Iberico pork. Amy showed me a picture of this lard being rendered, and it was crystal clear and pure.
It comes from a special breed of pig, Iberia pigs, and can be used for just about any cooking - including baking pie crusts. That got me thinking about old fashioned lard sandwiches with a bit of pepper sprinkled on.
How many of you in the older generation can remember a lard sandwich?
It was actually more popular than I thought. I was more of a ketchup and onion sandwich kind of kid, myself.
Iberico lard versus our old fashioned lard: that is something that needs exploring.
1 Timothy 4:4-5 - For everything God created is good, and nothing is to be rejected if it is received with thanksgiving, because it is consecrated by the word of God and prayer.
This includes fermented cabbage and pork lard!