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Choucroute garnie. With kielbasa, smoked pork butt, and ham.

There are a huge number of reasons why I love living in the South, and wouldn’t really consider living anywhere else. And one of those reasons is that when folks have an illness or a death in the family, Southern cooks take to the kitchen.

My pastor is just out of the hospital after nine days’ worth of surgery, recovery and IV antibiotics resulting from a very angry brown recluse spider that munched on his arm a couple of weeks ago. Generalized systemic staph infection resulted. This is, you understand, not a Good Thing.

He’s home and doing well, but he’s quite tired, and his wife has gone back to work, leaving him in the care of his teenaged children. So I told her at church Sunday that I’d bring dinner over one night this week.

Now, I know Charlie, who has some German heritage, likes German food. I do too, and I don’t get a lot of opportunity to cook it. So I decided to cook him some choucroute garnie.

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