Text 22315, 96 rader
Skriven 2012-03-11 22:34:04 av Ruth Haffly (1:396/45.28)
  Kommentar till text 22213 av MICHAEL LOO (1:123/140)
Ärende: more pork 346
=====================
Hi Michael,

 ML> In a week I'll be on a 346 to Germany, much fun to be had: a
 ML> few days by the castle of Mad King Ludwig (inspiration for

Not the Linderhof. (G) In a week, I will still be here in WF,NC but
having completed one more course for my diploma and having one left (a
week end intensive at the end of April).


 ML> Disneyland); after that I'm planning to be back in Munich to
 ML> eat in the funny hot little room at Haxn'bauer where they put
 ML> small disreputable-looking groups and have always put me: Lilli
 ML> and I will watch the pig parts turning on a spit by the kitchen
 ML> fire about 20 feet away. The food is better at Augustiner and
 ML> Spaten, but the atmosphere cannot be matched at Hax'nbauer.

Sounds like fun; we've not in Germany for almmost 20 years now. I
wouldn't mind trying to catch a (military) hop over there but not during
the school year. After Steve graduates in December, maybe we can
consider it but see what the budget looks like for an anticipated move
as well.

 ML> Here it was 30 and windy, March coming in like a lion.
 RH> Today was one of our nice days--highs in the upper 60s, some wind but
 RH> sunny. Rain coming in tomorrow and a cool week end, with a good chance
 RH> of rain on Friday night into Saturday morning.

 ML> Outside Haxn'bauer it will be just above freezing and that
 ML> funny hot little room will be extra welcome.

Enjoy a good schnitzel for me. My usual choice has been jaeger schnitzel
the last few times I've had it. Probably because I don't make that one;
I do make Wiener schnitzel (and varients thereof).


 ML> Yesterday, here, where I'm doing the Beethoven Mass in C and
 ML> the Rutter Mass for the Children, it was 69; tonight it is
 ML> going to be 25.

Sounds about like what it has been here the past few days, tho the
daytime highs have been in the 50s (Friday & Saturday) and low 60s
(today).

 ML>       Title: Lavash (Armenian Cracker Bread)
 RH> I'm going to have to give this one a try; we like the Ac-Mak crackers.

 ML> Fresh ones are even better.

But require wrist action for the rolling part. This week was our turn to
cook for our Life Group. Knowing that the weather was to be cool-ish, I
made turduckin soup (more of a stew in consistency) using some duck
stock, turkey stock & meat, chicken stock and meat, a couple of bags of
stew vegetables (potatoes, carrots and marble sized onions), about half
a 2 lb bag of frozen mixed veggies and a couple of bags of whole wheat
noodles. Sides were home made whole wheat rolls & baby carrots with
french onion dip; dessert was lemon pound cake with lime sherbert. Using
my 12 quart stock pot, we had close to 11 quarts of stew plus 2 dozen
rolls and about a pound and a half of carrots. Brought home nothing but
half a stick of butter and some dip but 3 quarts of soup/stew, 4 rolls,
some pound cake and carrots went home with others. One family got a
quart of soup/stew plus the carrots, cake & rolls and 2 other families
each took a quart of soup/stew.


 ML>       Title: Rotkrautsalat (Red Cabbage Salad)
 ML>  Categories: German, Salads, Vegetables
 ML>    Servings: 4

 ML>       5    Bacon, Slices
 ML>       1 ts Sugar
 ML>       2 tb Vinegar
 ML>     1/4 c  Wine, Red or White
 ML>     1/2    Red Cabbage, Head, Shredded
 ML>       2 tb Vegetable Oil
 ML>     1/2 ts Salt
 ML>     1/4 ts Pepper
 ML>       1 tb Caraway Seeds

 ML>   M would maybe use more bacon and omit the caraway.

I agree with the more bacon--use some of the fat to fry the cabbage. The
caraway I'd probably reduce but not totally cut out. I'd also use red or
white wine vinegar instead of vinegar and wine.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


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