We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
German chocolate cake too.
Well and good, but it is from Germany as much as Italian Cream Cake- better pronounced as Eyetalian Cream Cake to reflect its origins- is from Italy. German chocolate cake originated in the land of the red, white, and blue- and I don't mean France. From the Wiki article:
Contrary to popular belief, German chocolate cake did not originate in Germany. Its roots can be traced back to 1852 when American Sam German developed a brand of dark baking chocolate for the American Baker's Chocolate Company. The product, Baker's German's Sweet Chocolate, was named in honor of him.
In 1957, the original recipe for "German's Chocolate Cake" was sent by a Dallas, Texas, homemaker to a local newspaper. This recipe used the baking chocolate introduced 105 years prior and became quite popular. General Foods, which owned the Baker's brand at the time, took notice and distributed the cake recipe to other newspapers in the country. Sales of Baker's Chocolate are said to have increased by as much as 73% and the cake would become a national staple. The possessive form (German's) was dropped in subsequent publications, forming the "German Chocolate Cake" identity we know today and giving the false impression of a German origin.
There is actually a recipe for SAUCE FOR GERMAN POTATO SALAD. It is just the bacon, onions, sugar and vinegar that you add to German potato salad. My sister knew she had arrived when she could make a German potato salad that her German-born husband approved of.
Another German dish I would recommend is red cabbage. I wonder if there is a genetic disposition to food. I am of partially German background, but didn't have red cabbage until I was in my 30s. Loved it from the first taste.
Bird Dog my friend... As a former Milwaukeean, let me recommend weisswurst, or veal sausage, if you can find it. It's lovely and delicate in flavor. Its only drawback is that it spoils more quickly than bratwurst, so Milwaukeeans mostly eat it during Oktoberfest. Sometimes I get lonely for some, but I haven't found a supplier down here in Texas, though I think there ought to be one in Fredericksburg, where a lot of German immigrants live.
Ohh, and I meant to add that the film clip reminds me of one of the best revenge movies we've ever seen, which we watch whenever things get really depressing. It's called "Hopscotch" and features Walter Matthau and Glenda Jackson. Matthau is an older experienced American agent [spy] and his new boss, played by Ned Beatty, hates him and wants to tie him to a desk job to work out the rest of his employment. Matthau doesn't like that at all. so he vanishes from the CIA offices and flees to Germany, where his old friend and former lover, Glenda, has a lovely little house. Matthau sets out to write a tell-all book about Beatty and the rest of his former work mates, and it's a thrill a minute from then on.
I'm sure Netflix or some other film rental outfit has this, if you want to take a look. I own mine, she said smugly.
Potato sauce? Thanks for clearing up that typo. I was having duh-duhs run around in my brain.
And if someone is dumb enough to come to your party wearing a tie, you cut it off at the knot and staple it to the wall. Have a quilt someone made off all the Countess Mara's lining his restaurant after too many chicken dances.
Take a bag of 'kraut, put it in the colander, let it drain. Then squeeze the remaining juice out of it - let it stay there and drain, you want it dry to 'slurp up' the flavors you're about to add.
Heat some olive oil, saute' a yellow onion til translucent. Add 3 minced cloves of garlic, stirabout. Add your dry kraut, a can of chicken broth, half-a-cup of riesling. Simmer for 20 minutes or so, add one of your grilled brats per person, and I add 1 smoked pork chop per person. Add a pinch of caraway seed, and 2 granny smith apples (cored, but not peeled) sliced thin. Put the lid back on, let this simmer for 15 minutes or so. Serve with rye and/or pumpernickel rolls, butter, your best hot potato salad, and good beer/riesling.