I have tried to keep my word, but last week, I realized it has
been ten years since I wrote an article about a bizarre case involving a woman,
Diane Fleming who was convicted to 30 years in prison for poisoning her husband
with Krystal Cleer, an antifreeze. It was and is my belief today that Charles
Fleming was a “death by aspartame.”
Here is the link to my article about Diane Fleming on the D. L. Dewey site, especially for you crime
buffs.
Let me know what you think at guilfordcarol@gmail.com.
Diane Fleming has been in Fluvanna prison, in Troy,
Virginia, since 2002.
Back to fun and easy:
Back to fun and easy:
Rick Kurek bellied up to the bar and gave me this
German-style recipe, a condiment for any roast meat or sausage. Can be made the
day before and the result is scrumptious but lovely to look at, a beautiful
purple hue.
Best Utensil: I used
my deep 12-inch stainless steel (Wolfgang Puck) skillet. 12-inchers are
sometimes called chicken-fryers. I used my new “simmer-ring”. The old one lasted about a year and for $6.59
on (E-bay) affordable to replace.
1 small red cabbage (about 12 cups, shredded)
¾ stick butter
½ cup vinegar*
2 tablespoons sugar*
salt, pepper to taste
- To shred the cabbage, cut out the core, cut in half and slice thinly down the cut half. This is the same method to make coleslaw.
- Sauté the cabbage in butter for 10 minutes.
- Add vinegar and sugar.
- Simmer, covered for 2 hours. Stir occasionally. So interesting that 12 cups of shredded red cabbage reduces to 2 cups, a reminder of how much water is in vegetables.
- Rick says sometimes he puts a peeled, sliced Granny Smith spple in 10 minutes before the dish is done. I didn’t do it.
*Rick used cider vinegar.
I didn’t do that either.
*Rich uses brown
sugar. I used my regular organic cane sugar.
