LETTER FROM THE CABIN 12-03-2022

The cabin is in chaos as I am planning a trip south soon for the winter. My work/storage trailer will be placed in a nearby storage company as my trailer chock-full of tools and sailing gear would not handle the weight of a heavy snow. The modern looking trailer’s roof would surely collapse this winter without frequent attention.
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My son and his bride were here for a few days last week. It was good to see them. They have now returned to their home in Texas. I hope to visit them soon. I will try not to overstay my visit. I am certain that all of you have heard the quip attributed to Ben Franklin, which I will try to paraphrase, “fish and company smell bad after three days.”

The nights now, are very dark and long. We are entering the winter star phase and being greeted to the winter constellations. Orion is my favorite.

Had homemade corned beef and sauerkraut for dinner last night, wonderful. The corned beef has been stored in my crawlspace for several months, and yes, if kept cool keep’s fine. I make my own sauerkraut too. There is a recipe attached for cooking kraut.

I have another book-signing today at the L’Anse Library, if you miss it, just google Silver Mountain Press and I will see you get a copy. REMEMBER copies of North of NELSON Volume I make great holiday gifts.
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Take care dear friends,

Hilton

The following is my Sauerkraut recipe from the cabin:
 
4 lbs.                           Pork Roast
I Tsp. Heaping          Caraway Seed (to taste)
3 Tbsp.                        Worcestershire Sauce
1/3 Cup                       Dark Brown Sugar
1 bag                            Fresh Sauerkraut (drained and rinsed)
3 Cups                         Red Skin Potatoes (halved)
 
Place pork roast in heavy cast iron skillet (preferable), or a slow cooker.
In a separate dish mix all seasonings together.
Add sauerkraut, potatoes, and seasonings to the pork roast.
Cook for 4-6 hours.