Any anons taking Q's advice and learned Russian? Does the stal in Azovstal mean 'steel'? It wouldn't surprise me, steel in German is Stahl.
How TF is CNN getting video interviews from an Azov Battalion commander who is inside the Azovstal mill and putting in on all their programs so far today? Heck, yesterday too.
Bell peppers and onions. Where's the celery? I'm sure it's good but anons don't have time to to that complicated cooking. Having said that I have a full 7 quart Pioneer Woman ceramic dutch oven making me about 6 or 7 meals worth of Jambalaya. I freeze them in 2 cup containers. I have a healthy appetite or it could be 10 meals. This is my cooking weekend. Going to make be about the same number of Chicken Tetrazzini tomorrow. (It's recipe is in Joy of Cooking). Oh yeah, got me a 3.5 lb Napa cabbage. Going to start to brine it in the morning, takes awhile do get that Kimchi fermented. Then I'm good for about a month, maybe 6 weeks where I have a healthy dinner ready for defrost and microwaved. With the best probiotic on the side.
Gives me time to read you guys. It ain't the same, but I'm not complaining.
I was just kidding you anon. I learned to make Creole & Cajun dishes. (I'm more on the Cajun side but I like them both). The TRINITY of Cajun/Creole is onions, bell peppers and celery.
I love the stuff. I'm addicted to it. Was buying in in 6-8 ounce jars for $7 bucks. (It's probably close to $10 now). I decided to make my own. My first batch turned out a little too hot on the thin leaves but GREAT of the rest. Took me over a month to eat it and I eat it every day.
I like sauerkraut. When it's on a Ruben or a Rachael. Hotdogs too, but I don't eat them anymore. But I can't eat sauerkraut as a side dish. KIMCHI? That's a different matter. It, as a side dish, goes great with everything.