Forget Django, my vhost doesn't have the resources for that bloated behemoth. Back to rolling my own (sigh)...
My last two kraut experiments, 2 tsp and 3 tsp salt per quart respectively, seem to be working. Trying to salt-brine whole Brussels sprouts, on the other hand, was a dismal stinking failure.
Looks like I'm going to spend all day tomorrow eating, drinking wine, and watching a bunch of kayakers practice rolls in 50-degree water.
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last updated 2010-11-12 22:12:02. served from tektonic