Schroeder sends conciliatory letter to Bush... Developing...

Man....you have brought back some of my life's fondest memories.

When I used to travel there back in the mid 80s, my buddy and I used to rent this Red Porsche Turbo Convertible and absolutely blast down the Bahn. We had some Eurotrash chicks with us once and we were going so damn fast I could hardly breathe well with the top down and the Swiss chicks were screaming. It was great.

On my last trip there with my ex-wife in 1990, I rented a Porsche 938S4 with RUF tuning from Executive Rentals in Frankfurt....they rented Ferrari Boxers and Lambrogini Diablos as well but since we had too much luggage, we opted for the S4. I was cruising between Munich and Stuttgart on my way back to Bad Elms for a meeting and I decided to punch it out while my wife was schnoozing. I got her up to almost 300 klicks(the speedo topped out at 330) or so and came into a wide sweeping turn and the Gs woke up my wife who almost wet her britches...that ended my F1 career on the spot. She let me have it big time.

I loved Freiburg's old towne...neat. Colmar on the French Alsace side was nice too. Chateau Rochegaud as I recall...nice eats.

I'm much more domestic now...but I like it.

Regards.

I wrote the German Justice Minister that dis'ed Bush with the Hitler comment. Google came up with her website with no problem - just stick her name in.

I hope I spelt "swinehundt" correctly!

" makes good cough medicine. Drink one to two quarts of saurkraut juice. You won't DARE cough."

LOL! You got THAT right! But the juice from fresh homemade sauerkraut also provides numerous "friendly bacteria" with which to re-inoculate the gut. A poor or carbohydrate-heavy diet tends to upset the balance of the intestinal flora, but this fresh juice will replenish the good guys. Nazdrovy!

"Can you give a general clue how long the meat cooks in this manner before it falls off the bone?"

Generally, I cook it about 3 hours. I try not to rush it, as it tends to dry out the top shreds of kraut and makes it kind of smell up the house. If you are an onion-lover, you may find that a small onion is simply not enough, so feel free to add more and modify the recipe to your tastes. As I have said, I have never had leftovers with this recipe. (Just posting about it is making my mouth water. I'd better go see if I have enough pork ribs in the freezer...)

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