December 11, 2018. Lunch – Duck Salad German Mexican Dinner – Posole, Kale and Sweet Potato Enchiladas with Red Chile, and Pork and Sauerkraut with Baked Mashed Vegetable casserole

December 11, 2018. Lunch – Duck Salad  German Mexican Dinner – Posole, Kale and Sweet Potato Enchiladas with Red Chile, and Pork and Sauerkraut with Baked Mashed Vegetable casserole

I ate granola, yogurt, milk, blueberries, and banana slices for breakfast and then went to a doctor appointment.

After the appointment I drove to Trader Joe’s and bought 14 bottles of wine, a gallon of milk, a wedge of Iberico cheese, two 14 oz. boxes of chocolate covered cherries, and a 17 oz. bar of milk chocolate and almonds for $141.00 (3 bottles of Cherry Blossom Pinot Noir for $4.99 each, 2bottles of Paton-Clemente Crianza Tempranillo, a bottle of Trader Joe’s Russian River Sauvignon Blanc, 2 bottles of Plaza Real Reserva for $7.99, a bottle of Famille Perrin Reserve Cotes Du Rhone White , a bottle of Moos New Zealand Sauvignon Blanc for $7.99, a bottle of Portuguese red for $6.99.m and 2 bottles of Charles Shaw organic Pinot Noir.

I then went home and made a salad with red leaf lettuce, tomato, cucumber, green cracked olives, duck meat, and green onion with Cesar dressing.  I toasted and buttered two slices of nine grain bread.  I put slices of red onion on each and cooked them.  Then I lay a slice of liverwurst on one and slices of Iberico Cheese on the other that I heated for 23 seconds to melt the cheese.

I drank a cup of green tea.

After lunch I put the 4 lb. pork shoulder into a Le Creuset casserole with about 20 oz. of organic sauerkraut from Costco and put the covered casserole into a 300 degree oven to bake for 4 hours (this the easiest dish I have ever made). I then worked until 4:00, when Luke and I made red chili with Luke.  I simmered about 10 oz. of mild dried New Mexico Red chili pods that we had de-seeded until they softened. Then we puréed them in a Waring Blender.  We then pushed the chili purée through a sieve with a wooden spoon and threw away the remaining skins.

Then we made kale and sweet potato enchiladas with blue corn sautéed tortillas.  Luke sautéed chopped kale, and then layered slices of baked sweet potatoes, kale, red chili, and slices of sharp cheddar cheese in a Pyrex baking dish.

Suzette went to Costco at 4:30 and returned at 6:00. I heated the Posole, while Luke was baking the enchilada casserole in a 350/degree oven.  We took the pork and sauerkraut out of the oven when Luke put the enchiladas in.

Willy arrived at 6:00 and we ate some pork and sauerkraut piled on the heated mashed vegetable casserole we made for our Sunday Christmas dinner.

After a few more minutes the enchiladas were ready and we ate enchiladas with Posole and red chili.

We loved both the German and Mexican dishes for dinner.

We soaked in the hot tub later and went to bed at 9:00.

Bon Appetit