Last night I took the easy route. We had in the freezer both sauerkraut and rookworst (a smoked spicy Dutch sausage, so it was easy peasy to prpare. The only thing you have to
do is don't boil the sausage. Goes chewy if you do. just below simmer for about 20 minutes.
NZ has just past the hall way point in the world's most severe lockdown; other countries are looking at us to see if we have done it right. Small businesses are basically shot. Can't see the son's business making it out so there goes about half our superannuation.
All take aways are closed. Nothing. Zip. Zilch. Nada. Hence, I am cooking. Not that I mind. So far it would appear that I have put on 2kgs so far. Perhaps it is from the feiijoa loaf and the blueberry muffins. <shrug> Stuff it, who cares. I think (I know actually) that our alcohol has increased, which won't help.
So, tonight's menu will be the sauerkraut and mashed spud to finish off the extra from last night with stir fry, chicken drums for me and fish for my better half. Apple sponge with icecream for dessert.
We have a cold southerly predicted to hit in two days, so a big pot of Muzza's special vegetable soup is coming up. Base is a big shin-on-the-bone, important to have a good base. It's almost a meal-in-a-bowl, tastes good too which is always a bonus.
