Finally, there’s a nip in the air. Which is fortunate because we had our annual honey bee invasion last week. I know, I know. Save the honey bees. They’re disappearing. Well, let me tell you they are not disappearing. They have simply relocated to the Mayhew household, specifically under the floor of the den.
Last year, we called our bee guy (yes, this is such a problem we have our own bee guy) to come and extract the bees and the honey. This has been an annual ritual but last year we finally figured out where they were getting into the house. One cooler of honey, another cooler with about a bazillion bees in it and 20 stings later (the bee guy – he can take it), they were finally gone.
So last week, when the weather hit about 85 degrees, the bees came swarming back. I mean swarming. It is amazing to me that bees can remember from one year to the next the exact location on Albert Drive where they are to congregate for the winter. However, I think we foiled them. They swarmed and swarmed, but I don’t think they got into the house. It got nippy again and now they’re gone. But it’s warming up to 85 later this week so I will keep you posted on our ongoing battle.
Nippy is also perfect weather for sausage and cabbage. I am a cabbage addict. If you’ve never fried it, just give it a shot and see if you don’t love it, too. This is a perfect weeknight meal because it literally takes 20 minutes to fix. Use the best quality sausage you can find. I am fortunate that Ralph Cole is standing ready at the Franklin Farmer’s Market just waiting for me with his stupendous array of sausages from West Wind Farm. Try to go organic and locally produced if you can. If you can’t, look for sausage that says “hormone free.” Really, ladies, do we really need any more hormones? You gentlemen just stand off in a corner and nod in agreement.
Sausage and cabbage
1 pound link sausage such as kielbasa or bratwurst
1 tablespoon vegetable oil
1 small head cabbage
2 tablespoons butter
1 tablespoon dried onion
Juice from ½ lemon
Salt and pepper to taste
½ teaspoon caraway seeds.
Cut sausage on the diagonal into 1 inch pieces. Heat oil in a skillet over medium heat and add sausage, browning well on both sides. Remove from pan and reserve.
Slice cabbage into thin strips. Melt butter in the same skillet you fried the sausage in and add the cabbage, onion and lemon juice. Saute until cabbage begins to turn brown and is tender. Salt and pepper to taste. Add caraway seeds and sausage.