Greetings from the land of sun and surf

Happy Wednesday, readers,

I hope those you of on the East Coast are safe, and not buried by too much snow. You’ve been hit with a double-dose of trouble and pray relief is on the way! Hubby demanded we sneak away for a short break while he’s in between construction projects. I hope you’ll enjoy these two photos of beach life. No, we can’t go swimming in the ocean. Too cold for that. But vacationing off-season brings the price within our range and makes for no crowds. Every cloud has a silver lining.  And here’s a recipe from my last book, Living in Harmony. This would be super for a cold winter night. Take care, readers, wherever you are in the good, ole US of A.

SWEET AND SOUR RED CABBAGE–Old German Recipe by Rosanna Coblentz

¼ cup butter

4 med apples, peeled and sliced

½ red onion, chopped

1 head red cabbage, finely shredded

1 cup red wine (opt.)

4 whole cloves

1/3 c brown sugar

2 bay leaves

¼ cup vinegar

¼ cup butter

Juice of ½ lemon

Sliced or cubed cooked pork roast (opt.) Melt butter in 4 quart Dutch oven. Add apples and onion sauté slightly.  Add cabbage, red wine, cloves, sugar and bay leaves.  Simmer covered for about 1 hour, then add the remaining ingredients.  Heat to melt the butter and serve immediately.  Makes 6 servings. Note: For a hearty main dish, add sliced or cubed cooked pork roast, as much as desired, during the last hour.