College educated ...I presume?

It's her cooking ....I'm a slave to it.

An honest human being...how rare.

But you would marry for money...???

And I mean "won't have to work for the rest of your life" kind of money ?
I would, as I get older I get smarter ...I got to find me Miss "perfect" soon.

You mean having sex in the kitchen ? ...right ?

He's gay, you know....

Win her ???...but she wants me already !
I'm the best thing that ever happened to her...and she knows that I hate head games !
WHY SHE'S SO STUPID jeopardizing all, by playing games ?!

Sauerkraut Soup:

2 pounds sauerkraut, drained
1-2 pounds pork ribs
1 quart tomatoes, cut up with juice (a large 28-ounce can is fine)
1 medium onion, sliced
1-3 cloves garlic, minced
1 Tablespoon sugar (optional)
water, to your preferred thick/thin consistency (about 8 cups)
salt and black pepper to taste
paprika to taste

Combine all ingredients in a large pot, bring to a boil, reduce heat, cover, and simmer 2-3 hours, until the meat readily falls off the bones.

Pick out the bones, correct seasoning, and serve.

It is really good with boiled potatoes on the side.

Golabki (Stuffed Cabbage)

1 cabbage, center core removed
3 lb minced meat (turkey or pork)
2 cups cooked white rice
1 cup chopped onion
1 cup tomato paste
2 cans crushed tomatoes
1 1/2 cups vegetable stock
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon celery salt
1/4 teaspoon parsley
1/4 teaspoon nutmeg
1/4 teaspoon Worcestershire sauce
1/4 cup butter
4 carrots, sliced
16 ounces mushrooms, quarted
2 bay leaves

1. Parboil cabbage in a large pot, removing leafs as they fall off into the water and are tender.
2. Cook till all leaves are tender, but not ripping apart; usually 15.
3. Run under cold water and drain.
4. Cut the thick membrane off back of each leaf.
5. While cabbage is cooking saute onion in butter until lightly browned.
6. Put all the uncooked meat into a large mixing bowl add eggs.
7. Add the sauted onions.
8. Next add salt pepper, celery salt, parsley, nutmeg, and worcestershire sauce along with the cooked rice.
9. Mix thoroughly.
10. Lay out leaves and depending upon their size, place 2-3 tablespoons of meat mixture on the wider side.
11. Roll leaf up and over meat, tuck in sides of leaf, and continue to roll to use all leaves and stuffing.
12. Place rolls, seam down into a greased roasting pan.
13. Then layer carrots and mushrooms over cabbage.
14. Mix together the tomato paste, crushed tomatoes, water and brown sugar and pour evenly over all the rolls.
15. Season with salt and pepper to taste and bay leaves.
16. Cover roaster and bake 325 degrees for 2- 2&1/2 hours.
17. Half way through baking check to make sure there's enough liquid; additional water can be added.
18. To serve, spoon sauce over rolls.
19. Serve with Mashed potatoes!

BIGOS (Hunter's Stew)

4 lbs sauerkraut
1 cup apple juice
1 lb smoked pork
1 lb spareribs
1/4 lb bacon
1 can tomatoes (large)
2 cups water
2 bay leaves
black pepper
salt
4 lbs cabbage
1 lb pork loin chop or pork ribs
1 lb smoked kielbasa (sausage)
1/2 cup onions (chopped)
16 ounces mushrooms (fresh)
1 ounce mushrooms (dried)
2 tablespoons flour

1. Brown pork and spareribs in a large heavy pot.
2. Add smoked pork with 1 cup of water and simmer until 1 hour.
3. Add the sauerkraut and one cup apple juice.
4. Chop the cabbage fine and add to sauerkraut.
5. Add lots of pepper and salt cover and simmer 1 hour.
6. Remove lid and keep pot on a very low simmer.
7. In a pan, fry bacon until crisp, then crumble into sauerkraut mixture.
8. Remove most of the bacon fat and fry onions and mushrooms and flour until they just brown.
9. Mix into sauerkraut mixture.
10. Cut kielbasa into slices add to sauerkraut mixture with the tomatoes.
11. Bring to a boil, simmer 30 minutes and serve hot.

The secret of Bigos is that it gets better as it's reheated. The more it heated the better it gets. Serve with good bread and vodka.

TRIPE SOUP:

Soak 2 lbs. beef tripe in cold water 2 hours. Scrub well, rinse and place in soup pot. Scald with boiling water, bring to boil, and cook 20 minutes.

Drain, rinse in cold running water, then scald again and cook 3-4 hours or until tripe is tender, slice it into strips about 2 inches long and 1/2 an inch wide. Add to 7-8 cups beef stock with meat removed from bones, diced, and returned to pot.

The soup vegetables should be cut into strips. Simmer 15 minutes Season to taste rather generously with salt & pepper, marjoram, ginger, nutmeg, paprika, and 1-2 teaspoons Maggi extract. Put these spices at table so your guests can season it additionally to taste.

In 2 Tablespoons butter simmer 2-3 Tablespoons flour, stirring into a thick paste; dilute with 1 cup hot soup, stirring until smooth, then return to pot. Simmer several more minutes. Serve with or without marrow dumplings.

STEWED BEEF KIDNEY:

Cut away any fat still attached to 1 1/2 lbs. beef kidneys. Slice each kidney in half and soak in plenty of cold water for 1 hour.

Transfer kidneys to pot containing 8 cups fresh cold water, bring to boil, simmer several minutes and drain. Repeat 1 or 2 more times, using fresh cold water each time. Drain kidneys.

When cool, cut into thin slices, sprinkle with flour, and brown in 3 Tablespoons lard on all sides. Midway through browning, add 2-3 diced onions, mixing and browning with meat.

Add 1 cup or more beef bouillon, cover, and simmer on low heat 1-1 1/2 hours or until tender. Replace liquid that evaporates during cooking. Stir in 1-2 Tablespoons tomato concentrate or ketchup, 1 jigger red or white dry wine, 1 heaping Tablespoon sour cream, and salt & pepper to taste.

Simmer 1 minute, stirring to a smooth, pourable sauce. If too thin, sprinkle in a little flour and simmer briefly. Before serving, sprinkle with fresh chopped parsley.

BRAISED BEEF HEART:

Remove all tubes from 1 beef heart and wash thoroughly. Place heart in pot, cover with cold water, bring to boil, then reduce heat, cover, and simmer about 2 1/2 hours.

Replace water that evaporates. Add 1 portion soup greens, several peppercorns, 1 bay leaf, 2 grains allspice, and 1 clove; continue simmering until heart is tender.

Remove heart and, when cool enough to handle, remove and discard all fat and hard matter. Slice heart and simmer briefly in brown gravy, hot cream sauce, or other hot sauce of choice.

Note: In general, beef heart requires slow long cooking, because it is on the tough side, but can be very tasty if properly prepared. It should be avoided by people with above-normal cholesterol levels.

Love of my life remain by my side
at the dawn of light betray me not
destinies hand will decide my life
with you my love I shall never part.

Obituary of the late Mr. Common Sense...

Today we mourn the passing of a beloved old friend, Common Sense,
who has been with us for many years. No one knows for sure how old he was,
since his birth records were long ago lost in bureaucratic red tape.

He will be remembered as having cultivated such valuable lessons as:
Knowing when to come in out of the rain; Why the early bird gets the worm;
Life isn't always fair; and Maybe it was my fault.

Common Sense lived by simple, sound financial policies (don't spend
more than you can earn) and reliable strategies (adults, not children, are in charge).
His health began to deteriorate rapidly when well-intentioned but overbearing regulations were set in place.

Reports of a 6 -year-old boy charged with sexual harassment for kissing a classmate;
teens suspended from school for using mouthwash after lunch;
and a teacher fired for reprimanding an unruly student, only worsened his condition.

Common Sense lost ground when parents attacked teachers for doing the job
that they themselves had failed to do in disciplining their unruly children.
It declined even further when schools were required to get parental consent
to administer Bactine, sun lotion or a Band-Aid to a student;
but could not inform parents when a student became pregnant and wanted to have an abortion.

Common Sense lost the will to live as the Ten Commandments became
contraband; churches became businesses; and criminals received better
treatment than their victims.

Common Sense took a beating when you couldn't defend yourself from a
burglar in your own home and the burglar could sue you for assault.

Common Sense finally gave up the will to live, after a woman failed to realize
that a steaming cup of coffee was hot. She spilled a little in her lap,
and was promptly awarded a huge settlement.

Common Sense was preceded in death by his parents, Truth and Trust;
his wife, Discretion; his daughter, Responsibility; and his son, Reason.

He is survived by his 3 stepbrothers; I Know My Rights, Someone Else
Is To Blame, & I'm a Victim.

Not many attended his funeral because so few realized he was gone.

CALF'S BRAIN CUTLETS:

Blanch 1 lb. calves brains in 4 cups boiling water, containing 2 Tablespoons salt and 2 Tablespoons until they turn whitish. Remove from pot and set aside to cool.

Slice brains into small cutlets (patties), discarding membrane, veins, and gristle. Salt & pepper, dip in beaten eggs, roll in bread crumbs, pressing in breading on both sides in 2 Tablespoons oil and 2 Tablespoons butter, then reduce heat and simmer a while longer. Serve with tartar sauce.

JELLIED PIGS FEET:

Wash 1 1/2 lbs. split pig's or calf's feet and place in pot with 10 cups of water. Simmer on low heat, skimming off scum until no more forms. Add 1/2 to1 lb. lean pork and cook on low heat another 1 1/2 hours.

Add 1 portion soup greens, 1 bay leaf, 6 peppercorns, 2-3 grains allspice, and 1 teaspoon salt and cook 1 hour longer. By now the meat should be falling off the bone. Strain. To stock add 1 teaspoon to 1 Tablespoon vinegar and 1-2 buds of crushed garlic. Taste stock and season with salt and pepper if necessary.

Remove meat from bone and dice. Cool stock to room temperature. Arrange diced meat evenly in square or rectangular pan and drench with stock. Refrigerate overnight. Scrape off congealed fat from top and discard. Dip pan briefly in hot water to loosen jellied meat and turn out on platter of proper size.

Cut into squares and serve with vinegar, lemon-vinegar or lemon juice provided in cruets. Some like this old-fashioned cold dish with horseradish.

STEAK TARTARE:

Trim fat and sinew from 3/4-1 lb. beef tenderloin and grind. Add 1-2 teaspoon prepared brown mustard, 1 Tablespoon olive oil, 1 teaspoon Maggi seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Mix well and divide into 4-5 portions. Roll into balls and place on serving platter (or individual plates), pressing down slightly to form a mound. Cover with plastic wrap and chill at least 30 minutes.

To serve, make a well at the top of each mound and deposit a fresh raw egg yolk in each. Next to each portion place a small mound (1 heaping teaspoon) finely chopped onions and another of finely chopped dill pickles or zesty gherkins.

Garnish egg yolks with a sprinkle of chopped chives and serve immediately. Polish rye or black bread and ice-cold Polish vodka are perfect accompaniments.

According to legend, this now world-famous cold steak dish originated in the eastern borderlands of medieval Poland which were repeatedly invaded by Tatar (also spelled Tartar) hordes.

These ferocious horsemen, descended from the Mongolian hordes of Genghis Khan, were constantly on the move astride their fleet-footed ponies and seldom had time for a leisurely meal.

Hence, they would place a piece of tough raw meat beneath their saddles. The constant pounding, heat and horse sweat served to marinate and tenderize the meat, which was then eaten uncooked.

When she meets a man and thinks that he is the one she has been searching for...why will she still play games with him ???
...like with all the other man around. WHY ?!