Yes, I know. Mankind has invented Axes for a reason. But sometimes, special tools make up for a better solution for certain situations and mine is making kindling. Small, slim pieces of wood, cumbersome to handle when you want to place the blade of your hatchet and simultaneoulsy get your fingers out of the way. So a kindling splitter is a useful tool and it has it’s justification. Here’s mine:
… the traditional german way – or not?
Sauerkraut is so german it even gave us our name 🙂 , it’s very widespread in the nation, very regionally diverse and versatile. It is part of the traditional german cuisine, mostly eaten as a side dish but also as a full meal when made with the appropriate ingredients. It’ very healthy – for example for it’s contents of vitamin C which even increases when cooked.
There’s what feels like a gazillion ways of preparing (especially homemade) Sauerkraut in germany alone (and I bet there are even more recipes all over the world). To condense these down to some kind of a standard formula that everything else can be built upon, here’s my way. BTW: We’re talking fresh and unprocessed Sauerkraut here, not the pre-cooked, canned version from the supermarket.
I stumbled upon this YouTube Video and decided to give this method a try:
→ How to Make a Simple Catch and Release Bottle Mousetrap (that works!)
What shall I say? The counter is on three within two days now – better than every other trap I’ve tried so far. By the way, the secret bait is peanut butter. Jerry seems to like peanut butter 🙂
Pizza oven progress! The cracks and holes that I wreaked when welding are filled with heat resistant silicone, and it got a coat of heat resistant paint. I also ordered an additional joint for the chimney that I’m still waiting for, so the chimney is only fastened temporarily. Also, an oven door is still missing because I need new material (I fucked up the old one…)
(This recipe is so far authentically italian, as an italian person that I know confirmed to me.)
1/2 cube fresh yeast
1/2 tsp. sugar
500 g flour (ideally, italian “Tipo 00”, alternatively all purpose flour)
4 tbsp. olive oil
1 tsp. salt
300 ml lukewarm water
I was pondering a pizza oven for over a year now and now that the second lockdown in germany kicks in, I impulsively started working on one. Since I’m not a mason and since I definitely won’t start practising masonry with the most complicated structure – a dome – I decided to go for a metal drum instead of bricks.
Just for the fun. Who still knows these 😀 ?
By continuing to use the site, you agree to the use of cookies. more information
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.
