March is a split month; one end in winter, one part in spring. I was born in the dead center of the month. This has no real importance on anything because I have been in the middle of things my whole life. I fit’s raining, I get wet in the middle. If I get in a an argument with two people about politics, I am in the middle, because one side will say I am wrong, then the other side will say I am wrong. I will tell them both that I think they both are wrong, then the fight starts. I move back and enjoy the fight. Shame on me.

I don’t get in fights except when it comes to making sandwiches—then I am in big pig heaven. When people tell me my food has too many calories, too many carbs, I look at them with a cold stare and tell them they are on a bad path because they are indulging in too much purity and that leads to wild and exotic food patterns. It might lead to control loss. They then sneak into a closet and gorge themselves on peanut butter and matzo balls. I think I have gotten away from March and peanut butter—pity on both

My mid has been pecking away at thoughts of spareribs—all parts of the pig are lovely. Spareribs are lovely. Even pig’s feet are lovely. I have put a pig’s foot in with a brisket I was cooking and it added flavor to the stock. Thank goodness I had removed the patent leather shoe they wear at formal affairs.

One way I cook ribs is a s follows: I will remove any excess fat from ribs, season them with a salt and pepper on both sides. Then I will place them on a nest of well-drained kraut. Then I will pour beer or white wine around the ribs (make sure you are using a deep enough pan so that you can cover). Next, coast the ribs with more kraut and cover the kraut with a generous layer of horseradish. Break a bay leaf up and sprinkle over kraut. Seal the pan tightly with aluminum foil, then place in a pre-heated oven at 350°, and cook slowly for two and a half hours. Open pan and check with a fork, the meat should be cooked to the point of falling off the ribs.. If not tender enough for you , cook another 30 minutes.

If you want, cook turnips and potatoes until both are ready to mash (they can be cooked together or separately). Drain well. Pour in room temperature milk or half-and-half, and add a good portion of butter or margarine on the potatoes and turnips. Salt the mixture and whip until creamy.

For something different, I take an acorn squash. If the squash is large enough, cut into wedges removing seeds and any fuzzy stuff. Place into a pan, and pour water into the pan half the height of the squash. The squash’s flesh part (the orange part) should be well rubbed with butter and sprinkled with cinnamon. Cook for about one hour at 350°. Check for tenderness with a fork. If not soft enough cook until tender. At last few minutes, pour honey over them.

This should taste fine and wintry. If not, I will move to anyplace else and go into hiding.