I went to the market yesterday to pick up some items to prepare a dinner for myself on New Year’s Day.
I could, if I were so inclined, have the traditional pork and sauerkraut at Flinchy’s, who spoons out the Pennsylvania Dutch treat said to bring good luck for free, but I’m going to take a stab at it myself this year.
Luckily, I have scored myself a significant helping of Carl Hursh’s homemade sauerkraut (if you want to try this oft-mentioned treat, go to Flinchy’s on New Year’s Day – that’s his stuff!). I plan to plop a jar of that with a fresh pork loin in my slow cooker and let it do the work.
I haven’t decided whether I will include the local potatoes in the slow cooker or whether I’ll save ’em and make mashed potatoes for the first time in my life.
*Update*
The slow cooker pot is in the fridge, ready for tomorrow. As I was putting it together (per Carl’s instruction: small layer of ‘kraut, browned pork loin, some onion, fresh ground pepper, rest of ‘kraut – I also used some garlic salt because that’s how I roll), I realized that if I come home at 3 a.m., I could plug this puppy in and have a good, traditional New Year’s dinner at noon! I might consider it.
Tomorrow I can prepare my green beans and mashed taters whenever I’m ready to eat.
Regardless of whether this tradition rings true, at least I know I’ll be having a delicious meal!
