Leftovers can be better than the original meal, or at least just as good. This was yesterday's lunch, leftover choucroute garnie. In the mix was smoked palette de porc, saucisses de Strasbourg, a saucisse de Francfort made with chicken, some potatoes, carrots, turnips, and, of course, sauerkraut all served with a hot Dijon mustard. We drank a pinot-gris from Alsace. It was delicious, again!
A home-made grated carrot salad added some freshness to the meal.
Today we're having pizza. I made dough for the crust early this morning and set it aside to rise. We're planning to top the first one with a salami-like sausage made with green peppercorns and the second with sliced cured beef.
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