On most days, the folks on Post Oak Road can set their clocks by me. The dog and I make the right turn from Willow Road on to Post Oak Road at almost the same time in the afternoon every day. On weekdays, a white car carrying two teenaged boys pulls into the sheriff's house just as we pass by. On the way back, a school bus stops in the middle of a right hand turn at the junction with the county road of lets a child off, and and the driver always waves.
But not Thursday or Friday afternoon, or today.
I walked myself and the dog at the park Thursday morning under threatening gray skies. The sleet and freezing rain started just as we reached the car. I managed to get the errands done without slipping on the pavement, which was becoming slicker and more treacherous by the minute, or running off the road.
A little later in the day the snow came… and came… and came… and now, about 10 inches are on the ground.
Since then, I have left the house only to put seeds out for the birds and take the Mollynater out for bathroom breaks.
Richard, however, did go to town and came home with a beautiful pork loin roast. Some of which is perfectly suited for…
Pork With Steamed Spiced Sauerkraut
2 lbs sauerkraut, drained, washed, and squeezed dry
½ cup chopped onion
1 tbsp margarine
1 tbsp sugar
2 cups cold water
1 large raw potato, grated
6 pieces of pork loin (18 ounces)
Place in a teaball or cheesecloth bag:
5 whole juniper berries
2 bay leaves
¼ tsp caraway seeds
1 whole allspice
Preheat oven to 325F. Brown onions lightly in margarine, add sugar, water, and sauerkraut. Toss with a fork until well separated. Add grated potato. Put sauerkraut mixture in a 2-quart casserole, burrow a hole in the sauerkraut and bury the spices. Brown the meat and place it on top of the sauerkraut. Cover and bake for 1½ to 2 hours. The cover may be removed if the meat needs browning. This can also be cooked in a slow cooker.