February 23, 2019 Lunch – Bacon and Eggs. Dinner – Pork and Sauerkraut, Mashed Potatoes, and Asparagus

I watched soccer this morning. Amazingly, Burnley beat Tottenham and Crystal Palace beat Liescester.

Willy came over at 10:30 and Suzette cooked us breakfast of cottage fries, eggs and bacon.

When the match ended a bit after 12:30 Suzette and I went shopping.  Suzette went Goodwill looking for a dresser but there was none.  We then went to Donut Mart where I picked up five bagels and some cream cheese and then Sprouts were we bought Artichokes, salmon, and milk.

Finally we went to Costco where we bought lemons, fresh mozzarella cheese, potatoes, a pork loin, Sauerkraut, spinach. Romaine lettuce, heavy cream, and dishwasher capsules.

When we returned home I butchered the pork loin by removing the layer of silver skin and cut 4 chunks for pork and sauerkraut and the rest into steaks that Suzette wrapped in Saran and froze.

We filled the bottom of the large Le Creuset casserole with four chunks of pork and Suzette covered the pork with the 24 oz. of Sauerkraut  and put it into a 400 degree oven for few mMinutes and then turned down the heat to 250 and we lay down to nap.

Suzette awakened me at 4:30.  I showered and shaved and dressed for the symphony.and we drove to Popejoy Hall at 5:20.  The program this evening was exciting there were three compositions , a Georg Eneusu movement, Olga Kern playing Rachmaninoff’s Third Piano Concerto and a world premier of a new symphony by a 25 year old Albuquerque composer who attended Albuquerque Academy, named Colin Martin.

I loved the Eneusu and the Martin Symphony No. 1.  The Martin Symphony was laden with percussive elements, but we both liked the third movement, which did not contain any sharp percussive elements. Unfortunately, the alarm at our house went off just before intermission and we left before Kern’s performance of the Rachmaninoff concerto.

There was nothing amiss at home and the pork and Sauekraut was cooked.  Suzette made mashed potatoes and I snapped and steamed 16 stacks of asparagus.  The asparagus are the best of the year and only about $1.50/lb. this week.  I bought these at El Super on Thursday.

I also fetched two bottles of XX beer we bought at Costco today.

Soon Suzette completed the mashed potatoes and assembled the plates with a pile of mashed potatoes, then spoonfuls of pork and sauerkraut and balanced on top several steamed stalks of asparagus.

I loved dinner.  It is one of my favorite German cuisine recipes for three reasons. It tastes great.  The slightly tangy vinegary flavor that permeates the pork Is wonderful.  Secondly, it is the easiest dish I have ever made.  You cover the fresh pork loin with sauerkraut and bake in the oven at a low heat for four or five hours.  That’s the entire recipe. Finally, it is healthy food. According to Suzette, the fermented sauerkraut is good for you.

I loved dinner.  We watched Death in Paradise and went to bed at 9:00.

As we shop to replenish our larder, we are starting to cook simple meals with ingredients that will create flexible PPIs.   Yesterday, a simple spaghetti sauce with meatballs and mushrooms.  Today, pork and sauerkraut.  The pork can be used in lots of ways.

Bon Appetit