Not Minden Austrian Infantry, But. . .

The preparation of my late maternal grandfather's pulled pork BBQ and red slaw recipes. The Grand Duchess, bless her, always whips up a large batch of hush-puppies to go with the dish, which is authentic.

The tangy sauce is created with, more or less, equal parts ketchup, sugar, and white vinegar with course ground black pepper and Worcestershire sauce added to taste. I typically add another shot of white vinegar before kitchen clean-up to attenuate the tomato ketchup flavor a wee bit.

We enjoyed the dinner last evening on our screened porch and will do so again this evening. Afterwards, we will freeze the remaining meat (from a huge pork shoulder slow barbecued over indirect charcoal coals for about six hours in the Weber grill) for a few more dinners at different points this fall.

The slaw, thanks to the vinegar and sugar, keeps well for months and will live in several storage containers in the refrigerator. It works very nicely too as a chutney of sorts with Indian dishes, which the Grand Duchess has become a dab hand at preparing during the cooler and cold months.

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Sigh. The Young Master is at that age -- 13 in October -- where he simply will not cooperate with a pleasant smile when a camera or iPhones are produced. Needless to say, school photos are a challenge for the poor photographers brought in each autumn for the job. It is most vexing since -- we feel, at least -- TYM is a handsome young man when his face is in repose.

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Picking away at the second batch of 20, or so, Minden Austrian infantry -- the Wied Regiment -- as and when time permits by the way. Beginning on building up an inexact series of thin washes today on their white coats, waistcoats, and breeches as it happens, which yields a pleasant effect after a fashion. Photos to follow.

-- Stokes

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Here's an RSM Painting Update

Here's a picture illustrating my (S-L-O-W) progress with the second company of Stollen's Leib (Grand Duchess Sonja's Own) Grenadiers. You can see I'm doing things a bit differently this time, altering the painting process to keep it interesting basically. This evening, I'll do the white gaiters and, if that goes reasonably quickly, and time allows, the red breeches. Still lots to do, but I like the way these fine fellows are shaping up along side the completed 1st company that's standing in formation just off camera, to the left here. Until tonight then!

Presenting the Anspach-Bayreuth Kuirassiere!!!

Here they are, with the rearmost nine figures still drying, three squadrons of the Anspach-Bayreuth Kuirassiere, now in the service of the Grand Duchy of Stollen. And now, it's onto that artillery!

Having a "No Day". . .

F or the almost 20 years that she lived in Mexico, one of my late mother's Irish friends frequently mentioned having a "No Day." A day with no social obligations, chores, tasks, or other work that interfered with whatever personal interests took one's fancy on the day in question. Since today -- a gray and chilly Saturday -- is Mom's birthday, the Grand Duchess is out with friends, and the Young Master is ensconced on the sofa in the TV room with a cold, yours truly is taking his own such No Day. I think Mom would approve of my decision to make the world go away, as the old Eddie Arnold song intoned, even if only for a little while. So, I will spend Saturday afternoon focused on that first squadron and small regimental staff of Eureka Saxon cuirassiers. These have stood waiting untouched over on the painting table for almost three weeks while we skied and otherwise gadded about with snowy, winter outdoor activities. I hope to share a painting update Sunday...

The Grand Duchy of Stollen

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