Drain a pound of sauer kraut well.
Chop fine a pound of cabbage, a bit of colored sweet peppers, and a spring onion. Mix with the kraut.
Add a tablespoon of sugar, a teaspoon of mustard (powder or prepared), half a teaspoon of celery seed, cayenne, pepper, olive oil, and red wine vinegar. Toss thoroughly and refrigerate over night.
The Kitchen Sink:
Make four "hard boiled" eggs.
In a mortar grind a tablespoon of caraway seed with a teaspoon of celery seed and a half dozen pepper corns. (Dill seed is also good.) Fill a pot with water and heat. Add the spice mixture and some salt.
Cube six medium red potatoes. When the water boils add the potatoes. Boil until potatoes are done but still firm -- like al dente pasta -- about 10 minutes.
Make aioli sauce. In a blender pour a quarter cup olive oil. Add a half teaspoon of celery seed, a half teaspoon of mustard seed, cayenne, a whole egg and blend at a high speed. Slowly drizzle in a narrow stream of olive oil until you have about a cup of mayonnaise. (if the mess is not thick, pour it into a container with a pour spout. Crack an egg into the blender and whizz. Add the failed mixture in a slow-w-w-w stream of dribs until it is thick.) Add a tablespoon of vinegar or lemon juice. Pour another third to half cup of olive oil into the mayonnaise until you have: 1.) as much as you would like; 2.) As thick as you would like; or: 3.) Both. In which case you don't need me to tell you how to make mayonnaise. Stir in a tablespoon or more of crushed garlic.
When potatoes are cooked, drain and put into a bowl -- the big bowl. No, the really big bowl -- with as much of the seeds as you can manage. Add the aioli sauce and mix thoroughly. Cover and refrigerate overnight.
Add, in no particular order, as much or as little (or not at all) of the following as you like: Peapods, celery, peppers, olives green & black, capers, pimentos, parsely, carrots, zucchini, red onion, sweet onion, scallions, artichoke hearts, cabbage, lettuce, pickles, et. cetera.
This is why it's called 'the kitchen sink'.
Add a tablespoon or more of whip cream and a cup of sour cream. Mix thoroughly. Smooth the top. Slice small tomatoes into wedges. Slice or quarter the hard boiled eggs. Slice some baby cucumber. Cover the top of the salad in whatever fancy your whimsy takes you.
Bag Chicken Breasts:
Pick a bouquet garni of fresh herbs: sage, thyme, oregano, rosemary, basil, savory, whatever. Use dried if needful. Chop, crush or rub as required to release the aroma. Add to a small paper bag with salt, pepper, a quarter cup of flour and a tablespoon of almond flour.
Add four chicken breasts, one at a time, and shake. Place in a pan with sausage or bacon fat skin side down and saute for 25 minutes.
Turn over and continue frying until done. Ar bake in 3500f. oven.
Take time to remember our fellows who fell. Think of what they gave. And think of what they -- and we -- lost.
And pray that this war is -- forever -- the last war.
Memorial Day, food, salads