Because obviously I don’t know how to read a calendar

You know that post that went up on Saturday super late at night?
That was supposed to be for this morning. I
“scheduled it” for Monday morning… last week. **facepalm**

But I know most people read blogs early in the mornings and I didn’t want you all to miss my new favorite post about my mother’s father, so I’m mentioning it again.

If you’ve already read my Homage to Poppa, wander over to From Scratch Club where I talk about my father’s mother and write about Stobhach Gaelach (which sounds fancy but it’s actually.. not)

Now I want a Rueben

So someone ordered lunch today and the deli made a mistake and sent an extra sandwich. (yes they called… and yes the deli said “keep it”)

It was a Rueben.

Which is my all time favorite sandwich. Which is also no on the eating plan especially since I had bread AND macaroni yesterday.

It was hard to say no to that you guys.

But now I want a Rueben.

So I’m gonna make myself work for it.

I have sauerkraut going right now and it’s fermenting up a storm.
I have a brisket in the freezer that I can “corn” to make corned beef.
I have an awesome sourdough Jewish Onion Rye recipe. I’ll start the sour on the same day I put the brisket in the brine.

I’ll have to find a recipe for home made Russian Dressing and I’ll have to buy the Swiss.. oh well.

I’m going to make a Rueben as much as from scratch as possible.. cool, yes?

So, about that Kvass…

Beet Kvass

That’s my Fire Cider shot glass. Awesome, yes?

So, about that beet kvass… I’m actually enjoying this in small doses.

It’s pretty salty, though. I’m hoping that after it continues to ferment a bit in the fridge it will mellow out a bit. Next time I’m going to try sea salt.

But will I drink it? Yes!  I have a second ferment going right now with the original beets since they still smelled “beety”

What’s Kvass?  Here is my original post on the subject.