Bubbling nicely. It was at 76 degrees before I moved it for the picture. 78.3 degrees now. I followed the recipe from the link that Carol posted (thanks much!) except put one tablespoon kefir whey into the jar before adding the cabbage. First time have ever used that much salt. The glove just popped up into a full high five! (21 1/2 hours) It was completely deflated and tucked into the jar at the start. Red/purple cabbage. First time have ever made w/o other ingredients such as juniper berries added. Click thumbnail for larger...

interested in something different .... such as Pickled Freezer Cabbage Source: Ziedrich The Joy of Pickling #FREEZER RECIPE Makes 2 quarts *Freezer/Refrigerator recipe 2 pounds shredded green cabbage 1 cup shredded green bell peppers 1 cup shredded onions 1 cup shredded carrots 1 tbsp pickling salt 2 cups sugar 1 1/2 cups cider vinegar In a bowl, toss the shredded vegetables with the salt and let stand 2 to 3 hours. Drain the vegetables, pressing out excess liquid. Combine the sugar and vinegar, stirring to dissolve the sugar. Pour the syrup over the drained vegetables and mix well. Pack the vegetables and syrup in freezer containers and freeze. Thaw for about 8 hours in refrigerator before serving. or Freezer Slaw Source: Ball Blue Book #FREEZER RECIPE Yield: about 5 pints 2 lbs cabbage 1 large green bell pepper 3 large carrots 3/4 cup chopped onion 1 tsp salt 2 cups sugar 1 tsp dry mustard 1 tsp celery seeds 1 cup cider vinegar 1/2 cup water Shred cabbage, green pepper and carrots. Add onion. Sprinkle with salt; let stand 1 hour. Drain. Combine remaining ingredients in a saucepot. Bring to a boil; boil 3 minutes. Cool. Ladle liquid over cabbage mixture; let stand 5 minutes. Stir well. Pack slaw into can-or-freeze jars or plastic freezer boxes, leaving 1/2" headspace. Seal, label and freeze. Yes, they're sweet... that's the secret to crip pickles in the freezer kay

I've made taco pizza (eons ago) and don't know if this is similar or not. Pizza Hut had it on their menu (again, years ago), but it must not have gone over very well. TACO PIZZA (Life as a Lofthouse) 1 pound lean ground beef 1 envelope taco seasoning mix 1 (10 ounce) can refrigerated Pillsbury pizza dough 1 (16 ounce) can refried beans 2-3 cups shredded cheddar cheese (I used colby and monterey jack cheese) 1/2 cup chopped tomatoes 1/4 cup sliced black olives 4 green onions, chopped Heat oven to 375 degrees. Brown ground beef in a large skillet, over medium-high heat. Drain grease. Add taco seasoning to the ground beef according to package directions. Unroll pizza dough onto an ungreased cookie sheet. (I used a 10x15 inch cookie sheet). Let dough sit at room temperature for 5 minutes. Press dough over the bottom and up along all 4 sides the of cookie sheet. Bake pizza dough for 8-10 minutes, or until lightly golden. Remove from oven. Place refried beans into a microwavable-safe bowl. Microwave for 1 minute. Stir well and then spread beans evenly over the top of the warm pizza crust. Top with the cooked ground beef mixture, sprinkle with cheese and then add the tomatoes, black olives and green onion. Return to oven and bake another 5-7 minutes, or until cheese is melted. Serve immediately and enjoy!

Our Liquor Control Board gives out seasonal magazines featuring fine food and alcohol. The magazines are very popular, much coveted and they run out of issues quickly. This is a Macadamia nut cookie recipe featured in an earlier edition, that is in my to-try binder. HAWAIIAN MACADAMIA COCONUT CRISPS Store in a cookie tin for up to one week. The macadamia is a rich, fatty nut that originated in Australia but now grows in Hawaii. It has a creamy, crunchy taste and texture. Substitute cashews, if desired. 1 cup (250 mL) butter, at room temperature 3/4 cup (175 mL) granulated sugar 3/4 cup (175 mL) firmly packed brown sugar 1 egg 2 tbsp (25 mL) grated orange rind 1 1/2 cups (375 mL) all-purpose flour 1 1/4 cups (300 mL) rolled oats 1 tsp (5 mL) baking powder 1/2 tsp (2 mL) salt 3/4 cup (175 mL) sweetened desiccated coconut 1 cup (250 mL) macadamia nuts, coarsely chopped 1. Preheat oven to 350F (180C). 2. In a large bowl, cream butter and both sugars. Add egg and beat well. Add orange rind and beat well. 3. In a separate bowl, combine flour, oats, baking powder and salt. Beat into creamed mixture. Stir in coconut and macadamia nuts. 4. Drop by tablespoonfuls onto buttered baking sheets, about 2-inches (5-cm) apart. Press down the tops with a fork to flatten slightly. Bake for 12 to 15 minutes or until edges are golden. 5. Cool for 2 minutes before removing from sheet. Cool on wire racks. Makes about 3 dozen