Wow, what a wonderful surprise! Thank you so much for including my post about Pearl—her work is so luminous, and it’s a joy to have a platform to share it more deeply. 💐 Between this and a Note taking off, it’s my best week on Substack yet. A little Valentine’s gift. 💌
Wow, thank you! It means so much to have my work seen and shared here. I appreciate you spending the time with it and sharing through this platform. Cheers! 🐸
There was a piece in Digial Camera World this week about the rise of photography on substack along with 10 Photographers to follow … all worthy of a mention here me thinks …
My favorite dish to bowl people over is my home made sauerkraut with sausages and apples. Fill the romertopf to the brim with kraut, lay your favorite sausage on top (hot Italian, andouille, or ring baloney are good choice. Pile sliced apples on top until they hit the lid. Put a few pats of butter over the apples, and sprinkle a couple tablespoons of brown sugar over it all. Optional, you can add several splashes of tobasco if your guts can take it. Mine cannot anymore, and I so miss that spiciness. Enjoy!
I have a 5 gallon pickle bucket that I use, but you could use a canning jar - half gallon size would be good. Slice a head of cabbage thin on a mandolin. Put the cabbage into the vessel a handful at a time. For 1 head you need to add about a teaspoon of pickling salt (no iodized salt) and you need to tamp the cabbage down with each bit you add. The idea is that you want to bruise the slaw a little. When vessel is full, you need to seal the top so air (oxygen) can’t get in. This doesn’t have to be a canning seal, and could be as simple as a canning lid lightly closed over the top. There are silicone “tops” specifically made for the purpose, but you wouldn’t necessarily have to use them. Once you have it covered you wait six weeks and you’ll have perfect sauerkraut!
If you use a regular lid you might need to loosen it once a week to allow pressure to escape, though I never do that with my pickle bucket. 1 five gallon bucket requires about 6 large heads of cabbage and makes enough kraut to last me several months.
Once you’ve made your own kraut you’ll never buy the stuff they sell in stores again. You are producing a fermented product with live cultures, whereas the purvey a pickled cabbage product. The difference is remarkable.
Outstanding essay on the word "conservatism" ("not the kind you think"), making space for frank and free discussion, from David Roberts at Sparks from Culture:
I went to Sanskrit for the names of characters in my Anye universe books. Uttara Vadin, Masala Brahmarsi, Maalav Suraksin. The story takes place on another planet. The people are not human. Nobody is going to be named Bill or Tom. Science fiction enthusiasts are comfortable with this idea. Folks in my immediate circle are not. Everyone asks why I couldn't give the characters easier names.
I love this post! You have so much to see, and so much to ponder. I'm happy to see Ricki Lake joining Substack, and new launches. Politics keeps me angry, but there is so much more to explore to keep me sane. I keep wanting to do stories that are non-political, but there is always so much ammunition. I will try harder to find that balance. Your posts help. Thank you.
this made my DAY. Thank you for the Fantasy Camp™ love 🖤
Beautiful
Enjoyed this post alot
Some of the best works have 0 likes
Thank you for the introspection
Wow, what a wonderful surprise! Thank you so much for including my post about Pearl—her work is so luminous, and it’s a joy to have a platform to share it more deeply. 💐 Between this and a Note taking off, it’s my best week on Substack yet. A little Valentine’s gift. 💌
Wow, thank you! It means so much to have my work seen and shared here. I appreciate you spending the time with it and sharing through this platform. Cheers! 🐸
But some things are pretty ugly.
"Likes are that element we all know is bullshit, though we all check incessantly" - Ain't that the truth
There was a piece in Digial Camera World this week about the rise of photography on substack along with 10 Photographers to follow … all worthy of a mention here me thinks …
https://www.digitalcameraworld.com/tech/social-media/10-photographers-you-should-be-following-on-substack
( I know a bit blowy own trumpet 😂)
My favorite dish to bowl people over is my home made sauerkraut with sausages and apples. Fill the romertopf to the brim with kraut, lay your favorite sausage on top (hot Italian, andouille, or ring baloney are good choice. Pile sliced apples on top until they hit the lid. Put a few pats of butter over the apples, and sprinkle a couple tablespoons of brown sugar over it all. Optional, you can add several splashes of tobasco if your guts can take it. Mine cannot anymore, and I so miss that spiciness. Enjoy!
Sounds yummy! I will have to try that recipe. Thank you.
Homemade kraut is critical!
How do you make that? I have always bought the canned or produce section bags.
I have a 5 gallon pickle bucket that I use, but you could use a canning jar - half gallon size would be good. Slice a head of cabbage thin on a mandolin. Put the cabbage into the vessel a handful at a time. For 1 head you need to add about a teaspoon of pickling salt (no iodized salt) and you need to tamp the cabbage down with each bit you add. The idea is that you want to bruise the slaw a little. When vessel is full, you need to seal the top so air (oxygen) can’t get in. This doesn’t have to be a canning seal, and could be as simple as a canning lid lightly closed over the top. There are silicone “tops” specifically made for the purpose, but you wouldn’t necessarily have to use them. Once you have it covered you wait six weeks and you’ll have perfect sauerkraut!
If you use a regular lid you might need to loosen it once a week to allow pressure to escape, though I never do that with my pickle bucket. 1 five gallon bucket requires about 6 large heads of cabbage and makes enough kraut to last me several months.
Once you’ve made your own kraut you’ll never buy the stuff they sell in stores again. You are producing a fermented product with live cultures, whereas the purvey a pickled cabbage product. The difference is remarkable.
Enjoy!
Substack you just woke up and decided to make my whole week huh? Thank you for this! I am so honored to be in here!
Outstanding essay on the word "conservatism" ("not the kind you think"), making space for frank and free discussion, from David Roberts at Sparks from Culture:
https://open.substack.com/pub/robertsdavidn/p/im-a-conservative-but-not-the-kind?r=1mk0zn&utm_campaign=post&utm_medium=web&showWelcomeOnShare=false.
And a community writing invitation, if you have ever taken hope from a book: https://open.substack.com/pub/tarapenry/p/when-did-a-book-give-you-hope?r=1mk0zn&utm_campaign=post&utm_medium=web&showWelcomeOnShare=false
I like the contradictory title. Was it intended?
Yes 😇
I went to Sanskrit for the names of characters in my Anye universe books. Uttara Vadin, Masala Brahmarsi, Maalav Suraksin. The story takes place on another planet. The people are not human. Nobody is going to be named Bill or Tom. Science fiction enthusiasts are comfortable with this idea. Folks in my immediate circle are not. Everyone asks why I couldn't give the characters easier names.
Great quote in the headline. ^_^
Did you know ugliness was discovered at the same moment beauty was discovered?
I love this post! You have so much to see, and so much to ponder. I'm happy to see Ricki Lake joining Substack, and new launches. Politics keeps me angry, but there is so much more to explore to keep me sane. I keep wanting to do stories that are non-political, but there is always so much ammunition. I will try harder to find that balance. Your posts help. Thank you.
I read your post it's very interesting thank you, the pictures were awesome.
Nice.