I just finished cooking for a couple more days at the lodge. Typically, I don’t cook lunch. My routine is a big brunch, appetizers, and dinner. So, it was a bit of a challenge, to gear myself to lunch. I had to scale down breakfast, and pretty much cook non-stop!
Lunch on the first day was chili, sausages, hot dogs, sauerkraut, German Potato Salad (recipe below), and Panettone Bread Pudding for dessert. I fixed the sauerkraut like I do for Reuben Rolls, only I add the sauce ingredients to the kraut. The potato salad is so delicious, and easy to make.
Lunch on the second day was a meal that I’ll use a lot there. It wasn’t too heavy, and a great combination of flavors – everyone loved it. I made pork tenderloin like I usually do, and had garam masala rice, and Green Bean and Tomato Salad for sides. I just looked back, and realize I’ve never posted the pork tenderloin recipe, I use all the time, so I’ll do that soon.