What I had in the fridge was a capon carcass, some sauerkraut, and one knockwurst. So I took off what meat was left on the carcass and used the rest to make a stock. While that was proceeding, I cut up the capon meat and the solitary knockwurst, along with onions, celery, and carrots. I also chopped a blend of parsley, lavender, basil, and rosemary (all from the garden).
Once the stock was dark and thick, I strained it and put it aside. Then, I put some butter in the pot the stock had been made in, then sautéed the onions, added the carrots, then the celery, and finally the herbs. I also sprinkled in some ground cumin and grated a very small amount of nutmeg. Once the veggies were softened a bit, I added about a cup of dry marsala, turned up the heat and let the marsala reduce to a syrup. Now it was time for the stock to be added.
Once that came to a simmer, I added the sauerkraut, then the meat. From there on it was mostly simmering and making sure the texture - and the flavors - were just right. I added a small bay leaf and in a few minutes started tasting. It needed a bit more salt. Next came some Spanish goat cheese (capricho de cabra). It still needed something, but I was almost there. Finally, I splashed in some more marsala. That did it.
I decided to recount this in order to explain why I might not do much more blogging today, and also to do a sort of blogging different from what I usually do, expanding my horizons, as it were. I get tired of just posting links.