Bigosowanie

We had a light snowfall today (officially 2 cm) so I'm cooling down the bigos in the traditionally-approved style: By plunging the pot into a snowbank. Starting with choucroute garnie makes the whole business so much easier. I basically made stewed cabbage in a pot I'd browned kielbasa in, then tossed in some mushrooms and the rest of the leftovers. One more cooking tomorrow night and it will be ready to eat--not tomorrow, though, since that's monshu's uposatha day, so we're having the traditional frittata.

For dinner tonight we played freezer roulette: I pulled out some frosted-over containers, the GWO picked one, and we thawed it overnight in the fridge. It turned out to be a nice mild lamb curry from god-knows-when. He says he plans to eat his way through our freezer stash over the next couple weeks, which is good since I had to give an ultimatum. (Either we do that or we need to buy more containers!)