12/20 – 12/26: Eric returned home from North Carolina on Monday night, to great relief all around. This is why the food records become more detailed again on Tuesday. We made several special meals for Christmas and beyond, including a full German dinner for Joanna’s parents on Friday. German food just isn’t as photogenic (see below) as Italian or Asian, but it tastes just as good and is well suited to winter cooking with its base in winter produce (potatoes, apples, cabbage) and easily preserved items (applesauce, sauerkraut, meat). Below, you see goat sauerbraten, sauerkraut, potato pancakes with applesauce, rye bread, and beer. Now THAT’S winter comfort food.
Saturday: Black beans with sweet potatoes, corn, and rice.
Sunday: Leftovers from Saturday, with homemade bread and curried lentil dip
Monday: Grilled cheese (Uprise bread, Cabot cheddar) and thawed chili from the freezer.
Tuesday: Potato omelet (our eggs, purple potatoes, onions, garlic, herbs) with salsa (Mercuri tomatoes, our cilantro, garlic, onions, etc.)
Wednesday: Leek & goat cheese gallette (pastry) with vegetable soup (our frozen spinach, tat soi, beet greens, green beans, corn, zucchini, okra, tomatoes, goat broth, plus onions, garlic, herbs, and spices).
Thursday: Marinated goat roast with homemade pitas and fruit salad (our thawed blueberries, strawberries, raspberries, blackberries, peaches). Roast made by rolling long, thin cut of meat with garlic and JJR Farm bacon, marinating in red wine/juniper berry sauce, and roasting for four hours. Tender and delicious.
Friday: All-out German night. Sauerbraten (vinegar marinated goat roast), potato pancakes (our spuds and onions) and our canned applesauce, homemade sauerkraut, rye bread from Joanna’s parents. Sauerbraten recieved the seal of authenticity from Joanna’s full-blooded German father.