Just now went to find that notebook containing my husband’s poems, devotionals and such.

There in plain sight was that cookbook my daughter helped me put together, lo, some years ago.

We made limited copies, as it was intended only for family.

I had this desire to pass on some old family favorites and a little bit of information about the cooks that created them.

In the beginning of this recipe book, it tells that I always enjoyed cooking and can hardly remember when I didn’t cook. From an early age my

From an early age my mother encouraged me to learn and she was a good teacher.

I kept looking and found my oldest and much-loved cookbook that I still cherish and is more than 67 years old, the first printing in 1942!

It has been repaired numerous times with old reliable duct tape.

I hold it lovingly for a minute or so and put it back there in its safe place and turn back to this newer one, put together only 12 years ago.

I had forgotten the very first recipe was one shared with me by my favorite son-in-law. I call him my favorite since he is the only son-in-law I have. He simply calls this recipe – Latvian Sauerkraut.

You see, he came to America as a small child with his parents, from the country of Latvia, there on the Baltic Sea.

Their village was bombed by the communists and they hurriedly left with their newborn son, spending five years in a displacement camp, before finally making it to America and freedom.

When our daughter married him, with him came an international flair to our eating.

He says this is one of his favorites and trust me I could eat this often and not tire of it!

He remembers his mother starting the cabbage in a five-gallon crock, letting it form over a long period of time.

Later, store bought sauerkraut was used as the starting point, which shortened the process.

As his mother grew older, he realized he would need to get the recipe from her.

There was nothing written down, it was all there in her memory and she often did it different, using what was available.

Now, this makes a lot, but remains delightful as it is re-heated.

You will be so happy if you should ever decide to make this! And, bring me some here at the Retirement Village!

Three or four cans of sauerkraut, this is those bigger cans.

Pour off most of the juice, but keep some to add later if the end result is a bit too sweet.

2 tsp. Caraway Seed

½ C. brown sugar

3 carrots, 2 potatoes and 2 apples – all peeled and grated

½ head of cabbage, grated

2 bratwurst, chopped very fine – bacon is good

2 Tbs. olive oil – yet a true Latvian would use lard

Simmer on low for lengthy period of time – the longer, the better.

Found this guide tucked in the pages of that old cookbook.

The Cook’s Guide…If it won’t pour, scoop it. If it won’t scoop, slice it. If it won’t slice, pound it. If it won’t pound, add fresh flowers and use it for a centerpiece!

Whooee!