I wasn't going to make any sauerkraut this season, but then I don't know what else to do with those well-formed green heads of cabbage emerging in the garden. So, here we go again: I am going to make kraut quick and easy and in small batches (2 Mason jars).
First, I removed the less attractive leaves, cut the one head into eight (8) wedges, and removed the core. Then I thinly sliced the wedges crosswise, transferred the cabbage into a mixing bowl, and sprinkled with about 1 and 1/2 tablespoons of kosher salt (non-iodine). For more taste, I added a tablespoon of caraway seeds.
Here comes the hard work: I squeezed and massaged the cabbage, salt, and seeds with my hands for about 5 minutes. The work is almost done. At this point, I packed the cabbage and the liquid into a Mason jar holding two cups. Try this without spilling!
It is advantageous to hold the cabbage down in the jar. For this purpose, I filled a slimmer jar/glass with water and put it inside the Mason jar with the cabbage. Cover the jar with a cloth, if you prefer, and place it on a saucer because liquid may overflow.
It is important that the jar be checked once in a while for the next three days and tamp down on the cabbage if it is above the liquid.
If there is not enough liquid to cover the cabbage, dissolve one (1) teaspoon salt (non-iodine) in one cup of water. Add to the cabbage as necessary.
After about three days, the sauerkraut may be ready. It is certainly ready for tasting. If it tastes good to you, it's "done." When you do consider your kraut done, remove the jars with water (the weights), screw on a cap, and store in the fridge.
Fermented cabbage may be kept in the fridge for two months or more, but be cautious about moldy parts on the surface which should be removed and discarded.
For more information, check out Sandor Katz's "Wild Fermentation."
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I asked about green vegetables and she strongly suggested that I chop them up. She said to stay away from carrots because they were hard. She also said that her son topped off the juice with a shot of gin.
When we moved to Florida, we settled for live cedar trees and we had three of them planted in the front yard. They grew to full grown trees. One tree was cut down by our tenants but the two remaining grew any way they wanted.
One tree was planted too close to the house and we cut it down because it dropped its needles on the roof that had to be manually removed otherwise it sat there and rotted and could possibly cause damage to the new roof.
The other day a friend of ours came by and left with Satsuma oranges, red potatoes, broccoli, cabbage, and greens. He had never seen broccoli grow in a garden and he wanted to know what to do with the mustard greens. We were most happy to share our bounty with him.
The other day, I pan fried some pork chops as well as somewhat thinly sliced rutabaga, added a little water and scraped up the goodies in the pan and added chopped kale and let it "cook" for a few minutes while stirring now and then. I sprinkled the kale with Parmesan cheese. Next time, I'll try to toss in a few "slices" of goat cheese and let it melt a little before serving.
A long long time ago, my mother gave me the copper candlestick holder for the four candles to light for advent. 
The calas are made of slightly mashed cooked rice (1 and 1/2 cups), 1/2 cup sugar, 3 beaten eggs, 2 and 1/2 tsps baking powder, cinnamon and nutmeg, vanilla extract is optional, and flour to make the batter hold together. Deep fry by the spoonfuls in hot oil until golden which does not take long. Roll the hot calais in a sugar and cinnamon mix or sprinkle with confectioner's sugar. Serve with your morning coffee.
I can't go out on the streets, holler calas, and sell my donuts nor am I able to attend any formal parties to help feed the hungry but I can indulge myself with a good BBQ lunch at Sonny's who will give "Hope for the Holidays" with a $20 donation that will go to the Salvation Army to provide turkeys to families in need this holiday season.