Tomorrow night is New Year’s Eve–no matter what your plans are I am willing to bet that Pork and Sauerkraut will make an appearance at some time in your New Year celebration. As for the Butcher and I, we can eat Pork and Sauerkraut anytime. We both like it. For those of you who may be a little afraid to tackle this dish I am giving you the most basic recipe but it will be delicious. Don’t worry if you…
Last Friday night I did something I didn’t think I would ever do. I participated in a Freezer Dinner Workshop. My friend Lillian Turano, Tastefully Simple Consultant, was hosting a Freezer Workshop. I had prepared meat for these workshops before and thought the meals sounded delicious. Before I knew it, I was preparing meat for 5 participants, and one of them was me. Yikes! What had I gotten into? I might have started a little shaky; However, by the end…
It doesn’t get much better than this. I was born in Texas, so we don’t have sauerkraut without blackeyed peas and mashed potatoes. The Butcher has been wanting sauerkraut so this past week I dutifully made him a healthy sized batch. This ought to hold him until New Year’s Eve. Sauerkraut, Sherman Provision Style 3 pounds of trimmed boneless pork loin 2 pound bag of sauerkraut 16 oz. jar of sauerkraut 3 apples peeled, cored and sliced 3 Tablespoons of brown…