Shoestring Gourmet: Do Over!
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by Alan Gore
Our October Shoestring, at the home of Theron
and Lyn Jackson, carried the theme of Oktoberfest to a level far beyond
beer and pretzels. As we arrived, Theron was grilling four kinds of German
sausage: beef and pork, spicier and less spicy. This time we dived right in with
the accompaniments Glenn Case brought for the sausage: sauerbraten and
pumpernickel. This went perfectly with Ursula Gore’s sweet red cabbage
and Esther Shaw’s hot potato salad with bacon, onion and paprika.
To the accompaniment of authentic beer hall music, we quaffed Beck and Shiner
beer, the latter from the German settlement in Texas, and some fine German wines.
Our desserts were just as sumptuous as our entrees. Ursula started
us off with plum torte and two kinds of apple strudel, one with raisins and
rum and one without. John Nangle sliced a German-style chocolate cake.
Remember Mama’s pasta – or at least the great dishes Mother used to
try to make? Our November Shoestring will be dedicated to the foods of our fondest
memories. Now if the best thing your mother made for dinner was reservations,
that’s okay too: if the family went out to a favorite little place where you could
order something you loved, that’s a memory you might be able to recreate for us
this time. There is, of course, no need to limit this to childhood. There might
be a dish that goes with – or made by -your first date. Because we’ll be traveling
some distance for this one, let’s try for dishes that, if not to be served at
room temperature, can be reheated easily on arrival.
We’ll meet at the southerly home of Esther Shaw in Sun Lakes at 6
pm on Saturday, November 9. Please call Esther at 480-895-1114
by Thursday, 11/6 to coordinate the dishes. It’s the homecoming season, so let’s
refresh those memories, folks!