October 1, 2012 Dinner- PPI Pork and Saurkraut, Asparagus and mashed potatoes

October 1, 2012 Dinner- PPI Pork and Saurkraut, Asparagus and mashed potatoes

I had a late lunch at Vietnam 2000 with Willy at 1:00 p.m. while Luke was attending a yoga class, so was not terribly hungry at 5:30 p.m. when Suzette arrived at home.

We had trouble deciding what to cook tonight because we have a new bag of asparagus and lamb chops and salmon filet and PPI pork and sauerkraut, so we rode ten miles to Montano at 6:00 p.m.  We were passed on the bike path by Willy on the way to his gym as we rode home.  We arrived home at around 7:00 p.m. tired and not really wanting to cook a big meal.  Suzette said, “Why don’t you cook tonight.”  We discussed cooking salmon tacos with shredded cucumber but then we decided to heat the PPI pork and sausage and sauerkraut and potatoes and apple casserole and Suzette said she would like to make mashed potatoes to go with the pork and sauerkraut, which is her most traditional Pennsylvania German way to serve the dish.

So we peeled and sectioned four potatoes and she boiled them and mashed them while she heated the pork and sausage and sauerkraut in a skillet and I broke the stalks off 18 sticks of asparagus and Suzette put the asparagus in a steamer with water to steam. .

When the potatoes were boiled, Suzette placed them in the bowl of the Kithenaid and beat them with the whip attachment while adding heated milk and butter to whip them into a mashed consistency.

When Willy arrived home, I then went to the basement for bottles of Kirkland beer and we each plated up our plates with asparagus, mashed potatoes and pork and sauerkraut.  I fetched the PPI sour cream sauce with oregano and chives from last night’s meal to coat the potatoes and asparagus and some horseradish and Dijon mustard to make into a sauce for the meat and we sat down to a lovely German meal.   Suzette loved the meal, commenting on how it was wonderful, just like she wished it to taste.

I had chocolate ice cream latter and it proved to be a bit much, but a great food day.

Bon Appétit