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… )
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.
=YUM!
Sororal Adventures 
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?
Apr 15, 2011 @ 13:20:28
Don’t forget the very scary death’s head smile. Very important.
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?