The weather isn't very conducive to photography right now. The gray wetness has returned, bring mild temperatures (low this morning just 8ºC / 46ºF) but very dim light. In January, there are two choices: gray and gloomy, or bright and frigid. You pays your money and you takes your choice, comme dirait l'autre.
This kind of weather does move me to cook, but my latest project was choucroute garnie — again. That's Alsatian-style sauerkraut served with boiled potatoes, smoke-cured meats, and sausages.
It's really too bad that the sauer- in -kraut sounds so much like the English word "sour" — it discourages English speakers from enjoying the sweet, mild, fermented cabbage that choucroute really is.
Anyway, I've posted about choucroute garnie so many times that I didn't think it useful to do so again. The sauer in the word must be related to the French saumure, which means "brine" and not vinegar. Sau- derives from sel or sal-, meaning salt.
It's the same prefix you see in the words saucisse (sausage) and saucisson (salami). Such meats, like sauerkraut, are cured in salt, not vinegar. Salt, unlike vinegar, washes away in the choucroute soaking and cooking process, leaving the fermented cabbage tender, savory, and sweet.
Looking at the dictionary, I just realized that the word sauce (same in French and English, with a different pronunciation of course) derives from the same root — salt. Think "salsa." Salt is the spice of life, I guess.
Sorry about this post where the text has nothing at all to do with the images. Some days are like that when you blog every day. You might have noticed something about me: I'm not a very disciplined blogger — or person.