The recipe is another from milk street. The brussel sprouts are thinly sliced with the slicing blade of a food processor. Bacon is rendered, apples & sprouts are lightly sautéed in the fat, and a mustard vinaigrette is add off heat. 🍜🍽️ 2/2 #foodsky www.177milkstreet.com/recipes/brus...

It reminds me of a reply to a climate denying politician in Florida, ‘belief in global warming is optional but participation is mandatory’.

The Rediscovery of America, Two things stood out. First was many more Native Americans from the 13 colonies than I imagined were forced into slavery. Second is the sophisticated politics Natives, particularly the Iroquois, used in dealing with Europeans until they were overwhelmed by sheer numbers.

The recipe was from the New York Times. It said it should be the thickness of pancake batter. I have never made pancakes & I had only a vague sense of what that meant. It seemed too thick so I added milk & it came out as mush. The second batch was fine. 2/2. cooking.nytimes.com/recipes/6465...

My first thought was ‘oh f*ck this guy’. I paused and my second was ‘who would ever want to?’.

The baked German potato salad recipe has a twist. potatoes are boiled, the dressing is sautéing bacon & aromatics then adding vinegar & sugar. I dropped the sugar from 2/3c to 1/8c. Everything is mixed together & baked. It is not much different though. 3/3 cooking.nytimes.com/recipes/1016...

The rotkraut recipe is from the. We York Times. It’s a sweet & sour braised red cabbage but uses a full cup of red wine. The NYT Oktoberfest type recipes seem to be 10+ years ago maybe reflecting shift away from Western European cuisine to more multicultural 2/3. cooking.nytimes.com/recipes/1018...

The question was ‘Are all bats nocturnal’ the writing looks a bit too blurry to make out.

It was very good, it’s a heavy dish though, something I would only eat once in a while.

Don’t threaten me with a good time is the appropriate response to them.

The horseradish beer mustard recipe was in the New York Times. I find most brands of horseradish mustard to be bland & when I saw this recipe I was intrigued. It’s got some kick & it’s very good but a little goes a long way. 3/3 #foodsky cooking.nytimes.com/recipes/1016...

The sheet-pan meal was from America’s Test Kitchen. Baby red potatoes are halved, red onions are sliced, both are tossed with oil & put in the oven with the brats. While that cooks, a German potato salad style dressing is made 2/3 #foodsky. www.americastestkitchen.com/recipes/1320...

When sandwiches are outlawed only outlaws will have sandwiches.

The red cabbage recipe is also from the NYT. Bacon & onion are sautéed, cabbage & apple are added with maple syrup. It then goes in the oven. I was surprised that it wasn’t overly sweet. The earthy sweetness paired well the the salty tang of the sauerkraut. 3/3 cooking.nytimes.com/recipes/4214...

The sauerkraut recipe is from the New York Times. Bacon & onions are sautéed in butter, kraut & apples are added, then it simmers. The cooking mutes the tang of the sauerkraut without masking the flavor. 2/3. cooking.nytimes.com/recipes/1016...