And speaking of food rituals . .
Saturday was the first Saturday of the season with heavy rain here in Los Angeles. This can mean only one thing - Saurekraut soup day. I made up the usual 2 gallon batch in accordance with the requirements of my tradition.
I'm still using a recipe I carefully formulated (with extensive testing) during my vegetarian days. The original from my childhood requires salt pork, and I have made it many years ago with a couple of ham hocks tossed in instead of the salt port, but that formula spoils quickly without refrigeration.
A 2 gallon batch will last me a week if I don't have any guests (you can eat an unblievable amount of this stuff at one sitting, and probably will).
