by Alan Gore

    Since the stock market has brought us October in March this year, we decided to have German cuisine in honor of the occasion. Ursula and I hosted. Glenn and Nedra Case started the festivities with sauerbraten. Ken Brown put together a relish plate of mushrooms, sauerkraut, radishes, and Braunschweiger sausage. Joice and Chuck Braden served a cucumber and dill onion salad, then a German-style beetroot borscht that in its presentation with a dollop of cream could have qualified as a work of modern art. Jane Khatiblou added steamed and tender red cabbage to accompany Linda and Gerry Brazelton’s roast pork with caramelized onions and sugar.

    We welcomed a new member to our group, Lynn Bolander, who whipped up some kugel for her debut. Ken Brown prepared picked onions and tomatoes, and that carried us into dessert. Our desserts both came from Gerry & Linda this time: onions and sugar with ginger and cinnamon, and a baked apple dessert with walnuts. In total, enough calories to last us through the next Depression.

    In April, Glenn & Nedra will he hosting. Our theme will be regional Chinese, but you have your choice of regions. Is there a dish from Datong or a crock from Canton that you always wanted to try? Take the long march to Chandler and cook with us!