This year I veered away from the standard plate of corned beef and cabbage and made reubens! I love reubens. I've never made them myself before, so I thought it was about time.
Several weeks back I started a batch of sauerkraut out of a wayward purple cabbage. Isn't it pretty??
Armed with a Wellshire Farms corned beef brisket, a loaf of freshly baked homemade deli-style rye bread, aged raw milk emmentaler cheese, the purple sauerkraut and a little homemade dressing (consists of good quality mayo, homemade ketchup and finely diced dill pickles)...it was THE BEST DANG REUBEN I'VE EVER EATEN!
I know what your question is and the answer...no, I never do anything half-assed.
1 comment:
Mmmmmmmmmmmmm!
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