I wish I knew how to quit Devs, but he is just the sweetest guy. And more importantly, has a definite zaddy vibe these days. Fun fact: Annie Proulx got the famed Brokeback quote, ‘I wish I knew how to quit you’ from our many chats about my relationship with Devon Sawa.
While we haven’t dated in years, spending time with Dev always reminds me how kind and sweet he is. And while we’ll always be the best of friends.
Which is also why I vowed to guide his career and make sure he remained on top. From Idle Hands to Final Destination, my work culminated in the hit CW program Nikita opposite my dear friend Melinda Clarke.
Devon and I have been so busy lately that it was a real treat to be able to spend some time together, reminisce about all the good times and catch each other up on where our lives are now.
By the time he got to telling me about his work on the upcoming Escape Plan 3, I realised it was almost midnight and all I had ready to serve, conveniently, was some Devon Sauerkraut.
A little bit sour yet strangely delicious, sauerkraut is usually the perfect accompaniment to other meals but to us, it is perfect as the star. Plus – when it is good for your gut health as well, why wouldn’t you smash some?
1-2kg green cabbage, cored, finely shredded
1 tbsp fine salt
2 tsp caraway seeds
Combine everything in a large bowl and scrunch together for five to ten minutes, or until it is sopping with juices.
Place into a sterilised mason jar and compact so all the cabbage is covered in liquid. Seal the jar and leave to ferment in a cool, dry place for a week or two, or until fermented enough.
Store in the fridge before devouring.
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