If you've read this blog for any amount of time you'll have noticed that I like to post about food and I try to throw you some helpful links but I never write out actual recipes. The reason is simple: it seems like a lot of work? And also, when I do manage to create something that tastes good all by myself, I tend to forget to pay attention to the tiny details such as "ingredient quantity" or "cooking time."
So I'm going to give you a very general summary of these German potato salad...nachos? See, naming things is also a problem. I wanted a party-friendly version of potato salad, so I coated thick slices of red potatoes with olive oil and Dijon mustard and roasted them in the oven at a...high-ish temperature for...a while. Then I flipped them over and put a little pile of chopped red onion and sauerkraut on top and cooked them...some more. Then I took them out and put sour cream and scallions on top. Ta da!
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| Listen, I also wish I had more specific details, okay? We're all at the same disadvantage here. |
The last couple of bus stop mornings have been very very very good for me.
Less so for my children, who remain unconvinced that humans can survive sub-70-degree temperatures for extended periods.
