{ Lovely Internet 12.19.14 }

December 19, 2014

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1. Read this.

2. Sorry guys, Elf on the shelf IS creepy and I am worried about what it’s teaching the next generation of Americans.

3. I can’t imagine the pressure Sarah Koening has been feeling the past few weeks.

4. Art is a Business.

5. I love the Maccabeats. Forever.

6. A lifetime ago my sister-in-law Megan asked me to talk to her students about exhibition development. The exhibition I created to teach them the process was about narwhals.

7. #4 is directly applicable to 87% of dinner table conversations in our family.

8. Do you have a personal uniform? Mine is “I woke up 20 minutes before I need to be at work what can I easily put on so I still have time to make coffee?”

9. This is a good guide to dealing with my husband.

10. I’ll admit that Love Actually is a guilty pleasure of mine, but this article makes a fair point.

For more tidbits from Elena the person, follow me on twitter (@elenabrent or @biscuitsandsuch), instagrampinterest or facebook. Subscribe to my bloglovin’ feed to make sure you never miss a post. Follow along with MissElenaeous for thoughts on everything other than Southern food.

{ Sauerkraut & Dumplings }

December 15, 2014

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A few months ago I spent the afternoon with my Great Uncle Ted and my Great Aunt Ann learning the secrets of Flossie’s pound cake. We talked about my great grandmother, my grandmother, and the whole Ballenger family, but mostly we talked about Ted’s favorite dish, sauerkraut & dumplins.

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I talked for a long time that day with Ted about his memories growing up, his mother’s family home in St Pauls, his Caudell uncles and the fast and furious lives they led. We talked about Flossie, her life, her roots. And we talked about food.

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Every conversation we had, no matter what it started with, circled back to sauerkraut and dumplings. Ted was incredibly focused. After I left I emailed his niece, my dad’s cousin Elizabeth. Elizabeth’s mother Nita was my grandmother’s older sister, and Bobbie and Nita were inseparable. Elizabeth said while she wasn’t totally sure of the origins of the recipe, she made it all the time for Nita. She worked out a recipe and sent it over to me and I tried it out on my captive Fauxgiving audience.

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I would like to state here that I am 100% team Ted. He is completely right, this was better than every other food I made that day and I want to eat it every day forever. It was delicious- the spicy and vinegary sauerkraut worked perfectly with the fluffy and salty dumplings. This is my new favorite food. Sorry, pie.

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Sauerkraut & Dumplings

sauerkraut:

1 head cabbage, shredded

2 cups apple cider vinegar

1 tbsp caraway seeds

1 tsp mustard seeds

1 tsp ginger powder

1 tsp cinnamon

1 tsp cayenne pepper

dumplings:

1 cup buttermilk

1 egg, beaten

1 cup sifted flour

1/4 tsp baking soda

Combine half of your shredded cabbage and your vinegar in a large skillet. Simmer for 10 minutes, and stir in the remaining cabbage and the spices. Simmer over medium low, stirring frequently, for 30 minutes.

Mix your dumpling ingredients together. Spoon onto the hot sauerkraut and cover. Cook, leaving covered, for 30 minutes, long enough for the dumplings to set. Serve hot.

{ Lovely Internet 12.12.14 }

December 12, 2014

12.12.14

1. How to Email a Busy Person (is it really not rude to send the same email, verbatim, again?)

2. “I like to imagine that he created this catalog just to fuck with rich trust-fund babies.”

3. I want to try this!

4. This should be filed under #21stcenturyproblems.

5. These look delicious!

6. Popcorn balls make me feel like home.

7. I love this idea! I just ordered sandalwood, pine, cedar wood, and honeysuckle essential oils to make my own!

8. Great advice.

9. I will be ordering this for my bathroom immediately!

10. “When we plant a rose seed in the earth, we notice that it is small, but we do not criticize it as “rootless and stemless.” We treat it as a seed, giving it the water and nourishment required of a seed. When it first shoots up out of the earth, we don’t condemn it as immature and underdeveloped; nor do we criticize the buds for not being open when they appear. We stand in wonder at the process taking place and give the plant the care it needs at each stage of its development. The rose is a rose from the time it is a seed to the time it dies. Within it, at all times, it contains its whole potential. It seems to be constantly in the process of change; yet at each state, at each moment, it is perfectly all right as it is.” —Timothy Gallwey

For more tidbits from Elena the person, follow me on twitter (@elenabrent or @biscuitsandsuch), instagrampinterest or facebook. Subscribe to my bloglovin’ feed to make sure you never miss a post. Follow along with MissElenaeous for thoughts on everything other than Southern food.