i think about food 90% of my day. what the last superb meal was that i ate, what the next meal is i am going to make. food, food, food. and especially since i come ever closer to the last few months of my pregnancy. food!
i crave mostly vinegar based or salty things. dunno why. i am sure there is some medical explanation for that somewhere, but i just really don't care that much to find out.
recently, i crave sauerkraut. i have literally filled a hot dog bun with only kraut and pickles.
i figured i would snazzy up my taste buds a bit tonight and make an old standard kraut dish. reuben sandwiches. of course, i did not have the exact perfect ingredients, but these worked exceptionally.
mine, of course, with EXTRA sauerkraut.
wheat french loaf
pepper studded thin sliced pastrami (i used hillshire farms)
thousand island dressing
slice the bread, layer ingredients, and grill. we grill on, what i consider the king of ghetto indoor grills, the George Foreman. but, by gum, i use that thing like crazy and it makes excellent grilled sandwiches.
to cap off the meal, i treated myself to a post kid's bedtime snack. coffee and butter topped banana bread. i, no lie, have hidden the last 3 inches of this banana bread loaf under the aforementioned sauerkraut, and have snuck slices whenever i can the past week. thankfully, no one has asked if there is bread left. i don't think i could lie about it......or COULD i?
3 overripe bananas
1 cup unbleached white bread flour
1 cup whole wheat bread flour
1/2 tsp salt
1/2 tsp baking soda
1/4 cup butter, room temp1 cup sugar
mash the bananas in a large bowl. add flours, salt, and baking soda. in separate bowl, cream sugar, egg, and butter. add to banana mix. stir until you see no more clumps. pour into oiled/or buttered/or sprayed loaf pan. bake at 350 for one hour. let cool about 20 minutes before turning out. voile!
sweet endings to you!