Duvel

See how its done 😜

Nope. Its just very fresh & raw minced pork, with garlic and spices. Raw onions. Heaven !

The first of the German states has announced a complete lock-down and it is expected that the others will follow over the course of the weekend. As „going out for buying Mett“ will most likely not qualify as a reason to break the curfew, I decided to enjoy a Mettbrötchen tonight 🤗

Roasted suckling pig shoulder with bread dumplings and braised onion w/ Parmigiano. A basic white to go with it. Yummy food made without any trip to the supermarket 😉

Rice, cooked with three kinds of mushrooms, veggies and pork stock. Part of my „Corona“ cooking ...

To quote Sepultura:

Maybe. But you looooove my comments 😜

Unfortunately, without picture it didn’t happen ...

Whole-wheat toast, pulled pork, fried egg ...

Yessss !!!

Now, that‘s what I call optimism...

Pulled pork (24h @ 65oC, bbq rub, liquid smoke) with coleslaw on a simple bread roll ...

As of today I will need to work in „my“ home office. As the schools in Germany are closed from today as well for the next five weeks, I will have to chance to cook daily lunch as well ... and will try to linit myself to whatever we have in the house - dry, canned, frozen. So, without further ado - my first Corona „vacation“ lunch: Tortiglioni with minced meat, tomato and spinach. Topped with Parmigiano and lots of black pepper ...

Yup, after. It is very thinly shaved and quite delicate, almost sweet conpared to the rest of the pizza ...

Sunday night is pizza night ... Margarita; Salami & mushrooms; Olives & prosciutto. Plus a rediscovered DVD. Perfect family evening 🤗

Fantastic, @Shelby. What a great meal 🤗 !!!

After witnessing the current state of affairs in our (usually exceptionally well stocked and slightly upmarket) supermarket ... I felt a very strong hankering for Erbsensuppe. Probably because all the dried peas were sold out. Since I had a decent stock I thought to satisfy my craving, knowing that it might become a rare occasion in the future, should the irrational hording of dried peas become a thing ...

Jägertoast - typically a toast bread, topped with pork loin and smothered in mushroom cream sauce. In tonights version with SV chicken breast filling in for the pork loin - tasty nonetheless ...

Cleaning the fridge ... Cheesy broccoli gratin with bacon & spring onions.

And I thought thats a little overweight kid with wings and poor aim ... (not Prof Hill !)

Left-over Mett turned into lemongrass-scented meatballs. To augment, yellow curry paste bloomed in coconut oil, diluted with chicken stock plus ginger plus dried kaffir lime leaves. Rice noodles and coriander finally made it into ... I don’t know. But it was tasty and consumed in the kitchen ☺️

Nope, we are beyond that. These days its the beloved Otfried Preußler classic "Das kleine Gespenst" ...

Me toooooo ...

Easy dinner: Mett ... Wurstsalat ... Herb & garlic butter stuffed baguette ... Omelett (slighly odd looking, but very delicious) & oven baked cheese ... And finally - one happy (and slightly overenthusiastic) kid with a Brezel ...

I usually drink my whiskey neat, or on ice (provided only little dilution, i.e. with large round ice spheres). But to stay with the Japanese theme, I do like highballs - one part whiskey, 2-3 parts sparkling water, plenty of ice. Its refreshing and yes: you are able to appreciate the nuances of the whiskey. Otherwise I wouldn’t use my Yamazaki 12 for it 😉 ...