I ate granola for breakfast with blueberries and mango yogurt.
For lunch I made couscous and added to it the sautéed shrimp from a few nights ago plus a generous squeeze of Harissa. I drank a glass of Crayon Rose’ with it.
I again took something from thee freezer, five Hebrew National hot dogs.
When Suzette arrived around 5:30 she was ailing with a sore back and did not want to do a lot of cooking. She suggested cooking the hot dogs in Sauerkraut. We had a 24 oz. container of organic Sauerkraut I had bought at Costco.
Suzette filled a Le Creuset Casserole with the hot dogs and the drained Sauerkraut and cooked it for thirty to forty-five minutes.
We discussed heating roasted potatoes but decided to avoid carbs for a night.
We ate in the garden and drank beers. Suzette made a lovely mayonnaise and Dijon mustard sauce for the hot dogs.
I love it when Suzette connects to her German roots and creates a new dish to me that probably is a classic German dish or inspired by German Cuisine.
I remember living in Sweden were there are hot dog stands all over the place that serve a variation of the hot dogs we ate tonight, called Korv.
Bon Appetit
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