25 May 2020 - Plague Journal Day 74 - Memorial Day

We all are still sheltering in place, but I'm here to keep you sane and entertained.
One could hardly ask for much more than that, now could one?

Here in these United States, today is Memorial Day. This is a day for remembering those who gave their lives in service and defense of our country. (No, it's not the day to thank a veteran, that's Veteran's Day, nor is it the day to thank current service members for their service - that's Armed Forces Day.)
This was originally called Decoration Day - as it was the day to decorate the graves of those fallen in war - and we still find many families decorating and cleaning up the graves of their loved ones. Please take a moment today to remember those who made the ultimate sacrifice so that we can all be safe and free. As Jesus said, "Greater love has no one than this, that someone lay down his life for his friends." (That's John 15:13, ESV.)

In addition to the remembrance and thanks, this day is also generally considered the beginning of Summer, and one of the first times for a real cookout.
In recognition of this, I'm excerpting the instructional part from an earlier post on how to cook bratwurst (as I know many of you are likely to be doing today):

It was at a family reunion here in town that I learned at the elbow of my father-in-law just how it was done. (Note the past tense there, it actually gets better!) The brats must be boiled a bit in a mix of beer and water before going on the grill. This lets them release some of their fat before hitting the fire, the which can be an exciting event.
A squirt bottle of water was the tool of the day for keeping down the flare-ups that did arise, although the beer held in the other hand would do quite nicely as well. Care should be taken to avoid stirring up too many ashes - they can stick to the brats and make for a grittier-than-desirable experience (and yes, that does mean that charcoal is the preferred heat source).
There you have the basics of brat grilling. Condiments and bunnage are best left to the individual's taste, but mustard, onions, Swiss cheese, and sauerkraut make up my starting point.

Now to reveal the secret to my enhanced bratwurst cooking process.
Into the pot of beer and water (I generally use Molson Canadian) I add an onion cut into wedges, and a healthy dose of nutmeg. These additions add just the right notes to the already-delicious flavour of the brats, and the kitchen smells glorious all the while too.

Now please, go and enjoy your bratwurst, but enjoy them responsibly.

For the full story - well worth reading in this correspondent's humble opinion - click over to this earlier post.



You might also enjoy this rhapsody on that spectacular sausage.

Keep Calm and Stay Away.
I'll be back tomorrow.