After I came in from the blowing and the snowing and barn chores the other day, I got to work prepping the rooster I had killed that morning. He wasn’t a bad size Roo for only being just over three months old. Just starting to crow… He was born October 1, 2015. Anyway, he lived a good, spoiled, free range life. Now it was his turn to give back to the farm and sustain it.
I found these monster brussels sprouts at a local farmer’s market, and tossed in some potatoes, carrots, onions, mushrooms and garlic too. Then I slathered the outside of the bird with butter and herbs de Provence. I shoved an onion and some more garlic inside the cavity. 
I browned the outside first, then turned down the heat, covered everything and baked it in the oven at 350 degrees for about an hour and a half. The kitchen smelled amazing.
But I got restless waiting for the bird to cook and decided to clean out my refrigerator. I had a green cabbage and a red cabbage that needed some attention, so I went on YouTube and decided to try this pickled cabbage recipe.
I haven’t tasted it yet, but it looks pretty, was easy, and the cabbage found a new home for the time being. Plus I got to play with canning stuff.
And it was a good way to entertain myself until the chicken was ready. ~A
