Fermented: "Salad Kraut"

A note I sent to Austin at 12:30 am before I flew out the next day (I never stay up that late!):

"Just finished a manic clear-out-the-veggie-drawer-before-leaving-on-a-jetplane batch of kraut. I call it salad kraut because I added a bunch of arugula, and then dill and two kinds of mustard seed. Feels fresh and Spring-heralding. : ) Cabbage, carrot, cauliflower and romanesco plus their leaves, and celeriac. Wish it luck!"

The April assessment of this kraut: "One of my favorites," says Sealion! He likes the addition of the traditional pickling spices. The arugula, which I left whole on the stalk, is particularly "pickly" tasting. A success!

What We Ate (while you were on a date)

Dear Austin,
I had a craving and made late-night Jali-won't-sleep muffins! And she helped! We had a blast. I threw them together as quickly as possible to ensure I actually got to eat one before Little Person made it obvious that bedtime had come! We finally trotted up to bed (with a second muffin in fist) at 9:45. Whew!

Ingredients: 3/4 cup whole wheat flour (thought it was sprouted, but it's not - oops!), about 1/4 cup leftover, already-cooked steel-cut oats, 3 eggs, 1/4 cup yogurt, 1.5 tsp baking pdr, cinnamon, nutmeg, 1/2 tsp salt, vanilla, sesame seeds (with extra that Jali added when I turned around! Heehee ), and 2 slices chopped up frozen apple, a forkful of honey, oh and a stick of butter! They are tasty. I wanna experiment with using just the leftover oats with eggs.

Jali does quality control before I slide them in the oven.