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.
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!