Family Treasures: Wood Bowls and Cabbage Rolls

Sunday, February 22, 2009 83 comments
A family recipe . . . 

"The greatest treasures are those invisible to the eye but found by the heart."

The tree itself was nothing remarkable - a tall box elder (Acer negundo) just inside our yard that blocked enough of the sun so that the grass underneath sprouted only in timid patches here and there. Its canopy also shaded our neighbors' evergreen saplings, which were neatly arrayed along the edge of their property but whose stunted little forms testified to their futile struggle for a bit of sunlight. The decision to cut down the obstruction was easy and in the end, everyone - people and flora - seemed happier.

The remnants of that hapless box elder, whose only transgression was being a big tree in an inconvenient spot, might have been consigned to the fire pit, the wood pile or the chipper. But where most of us saw a nuisance, my father-in-law saw possibility; what we wanted to discard, he wanted to save and revive. So he poked through the pile of chain-sawed wood, picking up a portion of trunk here, inspecting a length of branch there, and took away a few promising pieces to bring back home to his woodshop. A few months later, Dad presented us with this beautiful hand-turned bowl.

. . . and a treasured gift

From a nondescript tree considered by many botanists as an 'invasive species' and for whose living form none of us had any appreciation, came a lovingly-crafted memento. Stripping it of its grayish-brown bark and carefully working the soft, cream-colored wood underneath, Dad had found the beauty that lay hidden from our eyes. With patience and skill, he transformed the knots, scars and unsightly blemishes on a homely piece of wood into natural ornamentation on an object of art.

Over decades, Dad has honed his skills in detailed woodworking, creating lovely bowls, platters and candlesticks, but he's also built furniture, fashioned the cabinets in my mother-in-law's kitchen, and single-handedly constructed the master bedroom and sunroom additions to the family home. He is an incredibly adept craftsman who finds elegance in humble raw materials. 

Dad's handicraft in walnut (l) and cherry (r) woods

In recent years, Dad has turned that propensity toward another activity: cooking. He'll be the first to admit that his repertoire is small but he devotes as much attention to detail at the stove as he does at the lathe. And just as he coaxes complexity from the simplicity of wood, he enjoys creating deep flavors from recipes that others might consider 'plain'. From a loaf of whole wheat bread to a hearty beef and barley soup, Dad prepares food with simple ingredients that allow natural tastes to create their own flourish, just as natural imperfections in the wood create the decorative details in his bowls. These qualities are exemplified in what the family considers his signature dish - sarma

A traditional Eastern European recipe of cabbage rolls made from minced beef, pork and ham mixed with rice and simmered in sauerkraut, sarma holds a special place in my father-in-law's memories. "It used to be made at gatherings at my grandmother's house . . . usually on holiday occasions - Thanksgiving, Christmas and Easter," he told me, reminiscing about this taste of the old country brought by his Croatian grandparents when they immigrated to America nearly a century ago. After they passed away, his Aunt Mary took over the traditional meal and in time, she handed on the recipe. "When Mom and I got married, she had written her favorite recipes in longhand in a book and presented that as a gift. She had beautiful, perfect handwriting," he recalled affectionately.

"An idealist is one who, on noticing a rose smells better than a cabbage, concludes that it will also make better soup." -- H.L. Mencken

For many recipes handed down through generations, different ingredients and changing technologies can alter a dish, and yet the sarma that Dad makes today is virtually the same as it was when served by his grandmother. "The only adjustment I made was to double it - there never seems to be enough of them!" he joked. Although Dad still cooks it mainly in the wintertime, he doesn't wait until a holiday to enjoy it. Instead, he regards its preparation as a special time in itself. "When I'm making it, I tend to lose myself in thought," he said. "It's not because I remember making it as a child but now as an adult I realize what it took to put it together . .  it's not a real quick [recipe]."

Dad has done his utmost to pass his love of sarma to his children and for the most part, he's been successful. We wait in hungry anticipation when he and Mom bring a pot during their visits,and we're lured by the promise of a batch when we come down to them. Each of the kids has Aunt Mary's recipe and I was fortunate enough to learn firsthand from Dad, who showed me the proper way to wilt the cabbage leaves and wrap the rolls. However, I have yet to learn the most integral part of the recipe: diligence.

As Dad describes the dish, I understand why these cabbage rolls appeal to him: each step requires patience, attention and precision - qualities he holds in abundance from his woodworking. Cooking sarma is "not grabbing this and that," he explained. "There's a method in combining it." Too much filling and the cabbage leaf won't close; boiled too long and the rolls might fall apart. But done unhurriedly, the end result is just as lovely-looking as his wood creations and infinitely better-tasting.

Listening to my father-in-law talking about this cherished family recipe, I realize what a true and constant gift of heritage it has been, first from a young couple who left their home country far behind and long ago, and then from a beloved aunt to her nephew and his new bride. Now, the gift is given once again, from a father and artisan to his children, in the hopes of bestowing a bond of family history, an appreciation for simplicity and the ability to find treasures where only the heart can see them.

Sarma (Stuffed Cabbage Rolls)
If you're still in the throes of winter, as we are here in Minnesota, this dish will envelope you in warmth and comfort. The following is the original family recipe as handed down from Mary Veronica Cepuran. Although I've made this recipe before, the photographs shown here are of Dad's recent preparation. 

Dobar tek! [Enjoy your meal!]

Yields ≈ 8 rolls


1 large head of cabbage
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground ham [for a different texture, also may be chopped or diced in small pieces]
1/2 cup uncooked rice, divided into 3 portions
1 Tbsp salt, divided into 3 tsps
1/2 tsp black pepper
1 (≈ 32 oz) can or jar of prepared sauerkraut

1 small can of tomato juice [added by Aunt Mary to the original recipe]**
potatoes, cubed or quartered

**Note: For this particular preparation, Dad had no tomato juice so instead used a can of stewed tomatoes, explaining the bits you see in the pictures. He also added some leftover ham slices - waste not, want not!

To make:

1. Fill a large pot with water about 2/3 full - enough to submerge the cabbage head without overflowing - and bring to a boil. In the meantime, completely cut out cabbage core, allowing for easier removal of wilted leaves;

2. Wilt the cabbage by submerging the whole head in the boiling water until leaves are softened and easily come off. Remove the cabbage head, reserving the water used, and set aside;
3. In a large bowl, pat down ground beef to cover the bottom; sprinkle 1 portion of rice, 1 tsp salt and pepper evenly on top;
4. Repeat layering with ground pork and ham, and remaining rice, salt and pepper;
5. Mix all ingredients by hand until meats and seasonings are well-combined. Add more seasoning if desired;

6. Separate wilted cabbage leaves. Put about 2 Tablespoons of meat mixture on each leaf and wrap tightly, tucking the ends inside. Use toothpicks to hold them closed;
7. In a large stock or deep pot, cover the bottom with prepared sauerkraut, reserving some to cover the top of the cabbage rolls;
8. Place the rolls in layers inside the pot and cover with remaining sauerkraut. Leftover cabbage leaves may be cut up and added as well;

9. Add reserved water from Steps 1-2 plus more, if needed, until the rolls are just covered. [Optional: substitute tomato juice for some of the water and add cubed or quartered small potatoes if there is enough room on top. Otherwise, prepare potatoes separately and serve with sarma later].
10. Cook slowly for approximately 1.5 to 2 hours on low heat. At most, it should simmer but never boil!
11. When done, serve hot with potatoes or rye bread.


  • Bob said...

    Great post! Those bowls are gorgeous, natural wood is one of my favorite things.

    I've never been a big fan of cabbage rolls, but I really should try them again. It's been long enough that my tastes are sure to have changed and these sure look good. :)

  • Unknown said...

    This is a wonderful post! The bowls are gorgeous, the food looks yummy - and the love in your words are palpable.

    My great aunt makes a stuffed cabbage roll similar to this (like your father's family, they come out only on holidays), but she calls them "glumpkies." They're made with the tomato sauce you said was optional, but without sauerkraut. I think the kraut sounds like a flavorful addition. Maybe I make her up a batch of your Sarmas to see what she thinks.

    Thanks for sharing!

  • Heather said...

    those bowls are beautiful! your father in law is definitely really talented! what a wonderful way to remember the tree you cut down! it's certainly not a nuisance now :)

    those cabbage rolls also sound very delicious! they're definitely delicious enough for such a special bowl :)

  • Michele said...

    Noodle -- beautiful, touching story! Those bowls are gorgeous and I love the family history. Reminds me of some of my cherished family items. And the recipe looks delicious too. Thanks for sharing =)

  • Anonymous said...

    I would love to have a taste of those delicious cabbage rolls right now! I haven't eaten stuffed cabbage in years and years. My grandmother used to make them.

    Thank you for sharing this special recipe!

  • Chef E said...

    Somebody come help me off the floor, I just saw heaven on the screen...I love cabbage rolls and now will make this, you are wonderful, and you should see my wooden bowl collection...I have a set from Hawaii, but it was a gift I did not go there :(

  • Maria Verivaki said...

    cabbage rolls, of course! lahanodolmades for us in greece. i almost forgot to make them - and there are still 8 cabbage heads in the garden!

    your dad has a fascinating hobby - these are lovely reminders of your family

  • Tangled Noodle said...

    Jennifer - Thank you! I treasure both the bowls and the rolls!

    Bob - Thanks! Natural wood has so many unique characteristics so no two items are ever alike. I would encourage you to try these! I was never a big cabbage fan, much less of sauerkraut, but the slow cooking mellows out the flavors.

    ValleyWriter - Your great aunt's recipe sounds marvelous, too! I'd love to hear about any comparison you could make. Thank you for your kind words - my FIL is a great guy!

    Joelen - Thanks! The recipe takes a while to make but the end result is really worth it.

    Heather - Dad has such skill with woodworking: I need to feature more of his work (Hmmmm . . . I should start using them in my presentations). I much prefer the tree as a bowl!

    Julie - Thank you! My father-in-law is definitely a family treasure (and wait until I do a write-up about my mother-in-law!).

  • Anonymous said...

    The contents of the cabbage rolls are undoubtedly tasty, but they are also filled with much family history and love. You have described both something and someone to treasure.

  • Tangled Noodle said...

    Michele - Thank you! Whether its food or pretty objects, the stories behind them always add a glow.

    5Star - You've put up some wonderful family recipes of your own (the noodle babka is on the itinerary) so I'm happy if this brings back memories for you!

    Chef E - Two things to add to your to-do list: make cabbage rolls and go to Hawai'i! I would prioritize both!

    MedKiwi - I've had dolmades before (stuffed grape leaves, right?); how different is lahanodolmades from those? When we lived in a different state, my FIL would send us his work as gifts and it was a wonderful way to connect from so such a distance.

    Reeni - Thanks! I was so happy that my FIL was a willing subject and ready to share his work and the recipe!

    Eric - Thank you very much!

    Daily Spud - Absolutely. My husband's family is wonderful and I consider myself fortunate to be a part of it!

  • Lory said...

    Oh wow, those bowls are gorgeous! I have always dreamed of learning woodworking. I have been browsing catalogs of machines like lathes and hardware for cabinetry. Now I am wishing my son had the inkling for it, as he had some exposure at school, but I guess he is not interested. :(
    You must have received a lot of them artistic creations of your Dad! Lucky you!

  • Tangled Noodle said...

    Elra - Thank you! I had never eaten cabbage rolls until my FIL made these. You mentioned in your blog bio that your husband is Jewish - I imagine that you could substitute other meats such as lamb or even poultry for the pork in this recipe, or just stay with ground beef.

    Manang - My FIL will be pleased to hear your compliments! We've received many beautiful items over the years but they are not properly displayed yet - we want to buy a large wall unit or put up shelving so that we can show them, like a gallery! Don't give up on your dreams of woodworking - my FIL would be the first to tell you that it's such a fulfilling activity!

  • Anonymous said...

    For sharing your special gift with us, I thank you.
    The art in your father's wooden dishes and the recipe that is a piece of his soul left me quiet and your story is one that I'll certainly remember for a long time.

    I cherish this site.

  • Tangled Noodle said...

    Gera - Thank you! My father-in-law is very skillful and he works with a variety of woods. I'll take either bowls or rolls anyday!

    Pigpigscorner - My FIL swears by the medicinal powers of the sauerkraut in this dish!

    Hornsfan - They are so beautiful! Pictures can hardly do them justice because there are so many small details that are missed.

    Jescel - After years of making and giving them as gifts, he opened his first booth at a local craft fair this past fall. We've been trying to encourage him to start his own website to see if there's any interest - after seeing all the lovely compliments he's getting on this post, I hope he's encouraged to do so now!

    Jacoba - You are too kind and I truly appreciate your words! It means a lot because I find your blog to be so incredibly unique. Many thanks!

  • Anonymous said...

    Beautiful story and gorgeous bowls. I've been trying some new cabbage roll recipes as savoy cabbage is quite popular and flooding the farmers markets here.

    I love the potato + ham + sauerkraut as the most of the stuffed cabbage recipes I've seen are baked or cooked with tomato sauce only.

  • Sagacious said...

    remember that tree, although it will probably last far longer in its current form than ever as a tree. Dad’s bowls are stunning, and I savor my collection as well. I have to say his samra is not a slouch either, its the perfect dish for a cold, blistery day, and as you say, its Dad’s dish – I definitely associate that meal with him. Just thinking about the samra starts a warm glow building inside. Thanks for sharing!

  • Anonymous said...

    remember that tree, although it will probably last far longer in its current form than ever as a tree. Dad’s bowls are stunning, and I savor my collection as well. I have to say his samra is not a slouch either, its the perfect dish for a cold, blistery day, and as you say, its Dad’s dish – I definitely associate that meal with him. Just thinking about the samra starts a warm glow building inside. Thanks for sharing!

  • Anonymous said...

    remember that tree, although it will probably last far longer in its current form than ever as a tree. Dad’s bowls are stunning, and I savor my collection as well. I have to say his samra is not a slouch either, its the perfect dish for a cold, blistery day, and as you say, its Dad’s dish – I definitely associate that meal with him. Just thinking about the samra starts a warm glow building inside. Thanks for sharing!

  • Anonymous said...

    wow... what a beautiful post. your father's bowls are gorgeous - i'd love to own one! and that meal, even better that it reminds you of home.

  • Tangled Noodle said...

    Girlichef - Thank you so much and welcome! I'm looking forward to seeing whatever delicious recipes you'll be posting.

    Beancounter - Thank you! Like the handmade dough cutter you received, these kinds of objects have such extra special meaning!

    Sagacious, Anon and Oyster! - Thanks, thanks and thanks! 8-) Especially for being patient while I tried to figure out what was wrong with my blog that it blocked out messages from others! Your dad is incredibly talented and we're all fortunate recipients of his handiwork!

    WANF - Thank you! He puts so much care and effort into each one so we really treasure them. It's only recently that he's been willing to consider selling them (rather than giving them as gifts). It's hard for him to part with them!

    Duo Dishes - He does a wonderful job with each creation and they are all unique!

  • Sapuche said...

    Wow, Tangled Noodle, this is a really exquisite essay. I read it twice in a row just now, and I’m sure I’ll read it again soon. You really capture your father-in-law’s loving devotion to this family recipe and suggest beautifully what it means to him. The “gift of heritage” that this recipe represents to him, and now to his children, is now a gift to all of your admiring readers as well. Thank you for that.

  • Anonymous said...

    Such a sweet article - those bowls are definitely a work of art and incredibly beautiful! Great recipe too...never heard of sarma until now, looks very comforting!

  • Tangled Noodle said...

    Greg - I appreciate your kind words! They mean a lot, coming from one of the most original bloggers out there.

    Tram - Thank you! My FIL really takes pride in his work and it shows; as for the recipe, he swears by the medicinal benefits of sauerkraut!

  • Anonymous said...

    What a talented father! The bowls are gorgeous, and heirlooms that you'll no doubt treasure for generations to come. The same can be said of the cabbage rolls. A classic redone, and worth making again and again.

  • Dee said...

    What a treasure you have. Those bowls are true works of the heart & so beautiful too. I haven't made cabbage rolls in some time but my husband would love for me to get to rolling & crank some of these wonderful cabbage creations out. Yours looks delicious. Wonderful job!

  • Tangled Noodle said...

    Joie - The number is a bit inflated since it includes my replies to comments and a couple of duplicates. Still, maybe I should feature my FIL bowls and food more often! 8-)

    Carolyn - Thank you for stopping by! Yes, my father-in-law is a wonderful craftsman although he's the first to insist that it's 'just something he does'. I'm so pleased to be able to show off his creations. As for the rolls, the fact that the recipe has remained relatively intact through at least 3 generations is a testament to its timeless appeal.

  • Tangled Noodle said...

    Dee - Thank you! We treasure the bowls and my FIL's other gifts for the love and care that went into them. As for these rolls, they really are quite tasty! For a different take, Joelen's Culinary Adventures ( has also posted a cabbage roll recipe, this time baked and with a tomato sauce.

  • Rico said...

    You just ain't got any idea how much I wanted to have this now...not joking either... I love meat and cabbage made just like this...thanks for sharing it looks AMAZING. xxxx

  • Lori said...

    I am in awe of those bowls. They are so beautiful. I love wooden bowls and similar items. Such unique works of art.

    The sarma looks wonderful. I've always wanted to try cabbage rolls. My husband's family has Polish roots and it was a dish his grandmother made often.

  • Maggie said...

    The bowls are beautiful! I'm interested in trying the potatoes cooked with the stuffed cabbage. My grandfather (a Slovak) could eat stuffed cabbage for breakfast lunch and dinner. My grandmother would make giant batches in a huge turkey roaster.

  • Tangled Noodle said...

    Lori - They are lovely and what I've shown here is only a small portion of what my FIL has made! I've seen versions of cabbage rolls from other cuisines as well as other cabbage dishes (like the ones featured on Joelen's Culinary Adventures, Gastroanthropology and Organically Cooked/Mediterranean Kiwi). Who knew the humble cabbage could be so versatile!

    MedKiwi - I hope you'll post them about them! I've been meaning to try the cabbage rice that you talked about in an earlier entry; I can not resist a rice-based dish of any kind!

    Sara - Thank you! I just stopped in at your site and saw the brined pork loin and red cabbage recipe. Brining should be a mandatory pork preparation!

    Maggie - Thinking about it, it is a complete meal: rice, meat, vegetables, and broth! I should have noted on the post that the recipe can be multiplied by however much depending on appetite! I personally prefer the potatoes cooked with the rolls - with the low heat, they don't overcook and yet soak up all the flavor.

  • Tangled Noodle said...

    Jesse - Thank you, although all credit goes to my FIL! (I just took a few photos). BTW, I visited your sites at Food Blog S'Cool and We All Go Poopie - I was particularly interested in your posts re: the rip-off artists. I realize that 'adaptations' of recipes are inevitable but as a current student still very much aware of the absolute ethical necessity of citing sources, it drives me to distraction when I come across sites who cut and paste or paraphrase without giving proper credit! Thanks for bringing it to attention and by all means, calling them out - bloggers like Kalyn's Kitchen deserve credit for their creativity and hard work!

  • Anonymous said...

    I've just been quickly skimming some portions of your more recent posts and I am already in love with your blog. I can't wait to read everything from beginning to end.

  • Tangled Noodle said...

    French Kitchen - Thank you so much! I'm so happy that I found your blog through Joelen - I think your Tour de Food Blogs is a great idea. There are so many awesome bloggers out there and it's great when we can learn something more in depth about them, to get a better feel for what makes them tick (and cook!).

  • Anonymous said...

    I love your father-in-law. I love the bowls he made. I would love to see the furniture pieces, too. Actually, I think I would like to adopt him, eat his sarma and listen to his stories. Is that okay with you?

    Truly a beautiful post, as always. Thank you for this.

  • Anonymous said...

    Helo, I love so much your story. Your skill of writing is very outstanding. Hat off for that!
    ANd what beautiful bowls! A perfect reminiscent of the cherished memorable tree.

  • Tangled Noodle said...

    Jenni - My FIl would love a brand new audience to listen to his stories and enjoy sarma! I'm so happy you enjoyed reading this post.

    Sari - Hello and thank you! I appreciate your comments about my writing as I enjoy reading your blog so much! And my father-in-law undoubtedly appreciates your compliments about his bowls.

  • Anonymous said...

    I enjoyed reading this post much. Also, I'm surprised by the name of this dish. You call it sarma just like us, Turkish people. The ingredients are totally different from ours, but this one seems so appetizing as well. I should try and serve it to my family to show them a different version of cabbage sarma. Thanks for the recipe.

  • Tangled Noodle said...

    Zerrin - Thank you! During some brief research on this dish, I learned that this 'sarma' in Croatia is indeed derived for the Turkish dish and word. I would love to hear more about the original from your country - I hope that you will post about it!

    If you're interested, Maria at has just posted a recipe for Cretan lahanodolmades (I think that's how it's spelled).

  • Chef E said...

    Tangled, I wanted to email you, but not sure the email, when we were talking a few months back, but does my post today on writing in the flour count for the 'Eating Your Words- A challenge' :)

  • Tangled Noodle said...

    Chef E - I though your flour-y writing was adorable! Absolutely, please send them in (the one with the dough was my fave). 8-)

    Jude - Thank you for your kind comment! We're fortunate that my father-in-law has the patience and skill to make both bowls and rolls!

    Natashya - Thanks! We try to place the bowls in special places where they can be seen and admired as they deserve. The cabbage rolls belong in only one place - our tummies!

  • Tangled Noodle said...

    Jess - If you do, please let me know how you like it! These weren't ingredients that I grew up with in a Filipino household so I was dubious about the flavors when I first tried it. But I was instantly hooked!

  • Susan @ SGCC said...

    What a lovely and inspiring post! Your father-in-law sounds like a very special man with many talents. His woodworking is beautiful, as are his cabbage rolls. They look very much like the ones my Hungarian mother-in-law makes, except she adds smoked pork chops instead of ham. Delicious!

  • Tangled Noodle said...

    SBCC - Thank you! My FIL has been so flattered by the lovely comments he's received regarding both the bowls and the rolls. But thank you as well for the tip regarding your MIL's use of smoked pork chops - it sounds like a delicious version. I'll be sure to tell my father-in-law about it!

  • Anonymous said...

    that is a very heart-warming post. thank you for sharing. and the cabbage rolls reminded me of the time i lived in germany as a student and staying with a german family. the wife made similar cabbage rolls dish often (minus the tomato juice) and i really enjoyed it. i must try this recipe. i already told my husband we're having it for lunch tomorrow and he can't wait to try it with sauerkraut. thanks again TN! you really have a way with words...!

  • Cris said...

    Kudos to your dad!!! Oh, this dish is somewhat popular here! I think because of the immigrants we had from eastern europe. ok, have you tried it with grape leaves? yummy... xoxoxo Gosh, I am trying to figure out what to do for your challenge...

  • Tangled Noodle said...

    Raquel - Thank you! I'm happy that it brought back some wonderful memories for you and I appreciate your comments. I have fallen behind on my blog readings and see that you've posted so much since the last time I visited your site. But there's no way I'm going to miss Tiramisu Bread Pudding and Olive Focaccia!

    Cris - Olà, amiga! It's amazing how different foods immigrate along with people. I wonder if this dish has been adapted to local Brazilian ingredients? I haven't tried it with grape leaves yet although Zerrin at Giverecipes (Turkey) and Maria at Organically Cooked (Crete) have told me about it. I will definitely give it a try sometime.

    As for the challenge, I'd love to see something from you -you are so creative! (No pressure though). 8-)

  • Cris said...

    Oh I failed to mention that we also make with cabbage, besides the grape leaves, actually, the grape leaves are common in restaurants and cabbage in homes, and I love the mixture of 3 meats, I usually make with ground beef. Oh and another easy substitution are kale leaves :-) and mint leaves to add some eastern flavor. Oh sweetie, I am talking to much, got excited with a dish we have in common. xoxoxo

  • Tangled Noodle said...

    Brenda - Thank you and welcome! I just had a wonderful time visiting your blog. You have a fantastic writing voice - so engaging and humorous. I look forward to reading your posts. And congratulations & best wishes for the anticipated arrival of Ludovictus!

    Cris - The substitution of kale leaves is great! You know that I've become addicted to them since you suggested them as a side for feijoada. I'll try it next time! And the mint leaves, too! I'll have to e-mail you to find out the rest of this recipe.

  • Tangled Noodle said...

    Olivia - Thanks for stopping in and for your comment! If you ever have a chance to make these, I hope you'll enjoy them. BTW, I just stopped in for a quick peek at your blog - I love all things baked! The graham cracker brownies are ridiculously rich-looking so I can't believe it has no flour or butter. Sorry about the ganache incident but you recovered nicely (and I'm sure it doesn't hate you - it may have just been a little peeved b/c you were paying more attention to the Bachelor). 8-)

  • Tangled Noodle said...

    Curiousdomestic - Aren't they lovely? My FIL really takes great care and pride in his work. We're trying to convince him to start his own blog or site where he can showcase his woodturning. And I know what you mean about handwriting - I remember learning cursive in school but I don't think they have it anymore! I see the handwriting of some of our older relatives and it's like calligraphy. Another lost art . . . !


Clean Template ©Copyright 2011 Tangled Noodle | TNB