Kind of a gray and rainy day today, but even so… what a difference a week makes!
Last week, it really seemed like all hope was lost, but things are looking up. After a number of beautiful bright sunny windy days, we’ve gone from soupy mud to just plain wet mud around the barn. The grass is greening up, and looks like it’s just about ready to start actually growing. The cows are intent on getting that first bite of green in their small piece of winter pasture, to the extent that they even ignored a fresh round bale for a little while yesterday. The peepers are peeping, and there’s just a hint of a yellow haze on the forsythia. We’re still probably a solid two weeks behind, depending what the weather brings…. but at least now it seems possible that we might get out and do some tillage before the end of April.
The secret to good grilled brats is to simmer them in beer first. Simmering helps to seal the casing so that you don’t lose all the delicious juices in the coals.
Bring a couple of cans of beer to a boil in a medium saucepan and then reduce to a simmer. Be careful when heating up the beer – it will want to boil over, so pay attention. Drop your brats in the beer and simmer gently for 5 – 7 minutes. Remove brats from saucepan and finish on grill with indirect heat – this should only take a few minutes. Serve with sauerkraut and grilled onions. Do the onions first, they take awhile on the grill.