Dear readers and fellow bloggers:
Good evening and Happy Sunday to all of you. We hope that you are well and in good spirits, most likely bearing this forced Social Isolation (how many days already? Can’t remember….) with your loved ones. Today we prepared a traditional dish, from that fabulous gastronomic region straddling the French and German borders: Alsace. It has perhaps, with Bretagne, Bourgogne, Provence and Le Pays Basque, some of the very best cuisine that we can find in l’Hexagone. They use hearty meats and the finest produce.
To make this dish more healthy, we did not use the traditional slabs of bacon to sautée the potatoes and vegetables but a dollop of Extra Virgin Olive Oil; also to give it more flavor we added some mushrooms, artichokes, garlic, ginger and jalapeño peppers. Of course we added the classic sauerkrraut on top. We used less meat, just some bratwurst that we grilled separately to take out all the excess fat. We hope you enjoy our recipe.
We will sit down with Gian Luca momentarily to enjoy this dish with some Jack Daniels whisly to celebrate in style his excellent semester grades from the Creative Writing program at Florida State University. Even in Social Distancing, we must keep good rituals.
Stay distant. Stay safe. Stay beautiful.
Bon apétit à tous mes amis et toutes mes amies!
