Why not? 4-15-11

Much less lengthy than Susan’s recent Kambuchooby tutorial

(More power to you, dear sister!  You do inspire me.  And just out of curiosity, does Adrian join you in *cough* enjoying a glass every now and then?  Hans?  Gretchen?)

I thought I would post a picture every now and then of some of the random combinations I often throw together.
(By the way, peanut butter and eggs were made to be eaten together!  Honestly, pb goes with pretty much anything.  
Ketchup makes a great salad dressing.  
And the best way to eat choc chip banana bread?  Sliced frozen, soaked in a bowl of milk – heated or eaten really cold.)

I’ll call these posts “Why not?” because that’s usually my thought when I throw a random lunch together.  This one actually doesn’t have very random ingredients, but I thought I’d post it anyway.
Lunch today:
-Stalk of celery sliced up
-A few scoops of failed sauerkraut (the glass randomly broke after only a day of fermenting! :/I couldn’t bear to let all that food go to waste… )
-Last of the leftover marinated chicken, last of the avocado
-And a dollop o’ salsa.

3 Comments (+add yours?)

  1. Erika
    Apr 15, 2011 @ 13:09:06

    Sounds yummy! Minus the “failed sauerkraut”. I hate regular sauerkraut so much that I’m too nervous to try the lacto-fermented kind you guys keep suggesting. Or did I try some last time I was there? Now that I think of it perhaps I did. Was it REALLY salty?


  2. Adrian C. Keister
    Apr 15, 2011 @ 13:20:28

    Don’t forget the very scary death’s head smile. Very important.


  3. hannahpi
    Apr 15, 2011 @ 13:25:37

    Erika – yep, it’s pretty salty, so maybe you did try some? But Susan has it down to more of a “science” now, so it’s pretty salty but not overly so, especially if nicely paired with something like eggs. I LOVE sauerkraut and eggs together. And don’t think of regular sauerkraut when thinking of this sauerkraut. Quite different, IMO.

    Adrian – *scratches head* Huh?


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