Sliced Brat Hoagies

Summertime grill time. Cooking on the grill can be hot but when done the kitchen is not. Brats cooked on the grill are the best way to brat. The outside obtains this crunchy, slightly burnt layer and all the juices remain inside keeping the brat moist and delicious. To watch brat juices pour out of a slightly cool brat is mouth watering. Knowing the brat was going to be piled high with sauerkraut and yellow mustard for a Reuben Brat Hoagie was almost too much.

Modifications Made:

French bread seemed weak when compared to the flavors of this sandwich so a hearty ciabatta hoagie was toasted and used instead. Brats were sliced as thin as possible and stacked in several layers with a slice of cheese between each layer. Sauerkraut used was from the cold packed variety instead from a can. Cold pack sauerkraut offers a nice crunch not obtained from canned sauerkraut. Yellow sweet onions were caramelized in bacon grease. Thousand Island dressing is a key ingredient to any reuben sandwich. and is rated even worse than mayonnaise at this table. At least mayo will be used for tuna fish, deviled eggs, and potato salad. Thousand Island dressing is not now, not ever. Plain yellow mustard was used instead offering a nice tang to the sausage. Sandwiches were piled high. With hot toasty bread, hot sliced brats, hot well drained sauerkraut, the layer of swiss cheese melted immediately removing any reason to place the sandwich in the oven.

Scaled for Likability: Good

As it turns out, a reuben brat hoagie was just too much. For me, anyways. A brat is just too much on a bun, sliced on a hoagie, or served on a plate with mashed potatoes. Table counterparts on the other hand, prefer brats over hot dogs especially when there is sauerkraut involved. The table counterparts ate their sandwiches merrily and when done smacking lips and cleaning off fingers of brat juice, they were saddened to learn there was not enough for leftovers. Sorry plate mates, there are only five brats to a package and each of your hoagies had close to one and half brats each. You can rock paper scissors for the last brat tomorrow.

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001. Yikes, twenty years ago makes this paper print out old, no wait, that makes me old. Eek. Sadly, my current living quarters do not allow for cooking of this cheesecake. In fact the last time this recipe has been made have been close to six or seven years. That is just too long. Too long. Luckily, we are spending Spring Break at family with a real oven. A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature. If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix. Excessive mixing creates air pockets resulting in split mi

Layered Lemon Curd Loaf

Good grief us heat loving Texans have made it. What a week it has been. Winter is over and Texas winter is back. Last night to celebrate the end of The Great Freeze 2021 with heating pads, electric blankets, and space heaters we indulgently ate ice cream. Yes, it was 32 degrees outside but directly in front of the space heater it was bliss.. Tonight it was back to everything lemon with The Best Lemon Curd Loaf Cake using this Lemon Curd recipe. Modifications Made: For the bread, sugar was reduced by a quarter cup, greek yogurt was used instead of sour cream, lemon extract instead of lemon zest, and glaze was omitted. Scaled for Likability: Good Love this lemon curd. Have made several versions and this is by far the easiest. Bread was not excessively sweet, had a moist, crumby inside, and a crunchy top layer. Layers of bread to curd was good but the addition of a sweetened cream cheese would have been better. Bread was served cold and would have been great with a drizzle of lemon

Eating Waffles

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