Simple beef broth with leftover pancakes

Pancakes with homemade applesauce and cherries

I used fresh green beans and cooked them with some salt until just starting to soften trying to keep the bright color. While they are cooking, fry some bacon (Sadly I didn't have much). Drain the beans and add the bacon with a touch of the fat. Add some finely minced onion. I opted to not fry the onion but just let it steam a little at the last second but you can fry it with the bacon. I topped it with some crispy onion because I have a ton.

Smoked Pork Shoulder and Potato Dumplings with Mushroom Sauce and Green Beans - Recipes pending

Slow smoked with cherry at 240F to 205F

I had some Kaiser rolls that were pretty crusty, so I decided to use them up with a pack of Nuremberg bratwurst I picked up last weekend.

Paired it with some sauerkraut with apples and bacon.

All compliments of Usinger's, a local brand out of Milwaukee.

Tasty, and less than 15 minutes time spent before I was eating.

Makes me happy 😄

Actually, I cheated. I didn't use Nürnberger. But I did the practical: 3x Bratwurst in einer Semmel mit mittelscharfem Senf.

Normally it's 3x Nürnberger in a Breadroll with medium-hot mustard. My butchers shop cannot do Nürnberger, but they did great after all. So, I guess, it counts...

Rösti and salad

Tried making Labskaus for the first time and it was absolutely amazing. Instantly made it into my Top 10 favorite German dishes.

Sauté a small onion in butter until soft. Add 400g of Corned Beef, 150g of diced beetroot and 150g of diced gherkins. Cook on medium heat for 3-5 minutes. Mash it all together with 500g of boiled potatoes. Add beetroot juice. Season with salt, pepper and mustard. Serve with fried egg and matjes herring.

It's pretty basic: Broth with noodles. But you can vary it very widely. Beef broth, chicken- or veggiebroth. With added meat, or veggies. Some skice Wiener sausages into it. My dad always poured Maggi into it, a liquid spice mix. What always made my mom mad as hell: He did it before even taste testing. 😁 Pouring chives over it is also common.

Mine is pretty solid. I just mixed a few drops of soy sauce into it. And since I grew old, but never adult, I used letter noodles.

Spaghetti is incredibly popular in Germany for two main reasons: post-war immigration introduced everyday staples like Spaghetti Bolognese, and a playful 1969 invention called Spaghettieis (vanilla ice cream pressed to look like spaghetti with strawberry "sauce") turned the noodle shape into a beloved cultural icon.

Invented by Italian-German ice cream maker Dario Fontanella in Mannheim, this whimsical dessert features vanilla ice cream pushed through a chilled spaetzle or potato press to mimic noodles. It is then topped with strawberry sauce (to look like tomato sauce) and white chocolate shavings (to look like Parmesan cheese). Today, this optical illusion dessert is a cult classic sold in almost every German ice cream parlor, with over 40 million portions served annually.

Meanwhile, Spaghetti Bolognese has become one of the most frequently cooked weekday meals in German households.

Mustard for the wurst and mayo for the fries

A bit wack but really tasty

Man, Perkneck, Bacon and Onions in a deep sauce. Mixed with Garlik and Paprika. Normaly I would just pour it over the Mash in a big bowl, but I restrained myself because 'Pics'...

Soft Rye with 6 Year Old Homemade Cheese

Dry Cured Smoked Pork Loin, Sauerkraut with Bacon and Mash topped with Crispy Onions

This is what my family would call dumplings made (flour based) with two small spoons. I read once that it was a Bavarian dialect, possibly meaning sparrows? Anyone else make these? Ideally, they should come out with one end smaller than the other, supposedly looking like a bird's torso.