…and none the wiser. Or maybe a little bit, at least what concerns my cooking skills.
Gregor was here over the weekend, so we continued our culinary pursuits and yet again ventured deep into Bavarian territory. My birthday dinner was Wuerschtl, Sauerkraut and my home baked sourdough bread. Easy.
Then on Saturday, we mastered the Schupfnudel challenge, several hours of intense work cumulating in a very late dinner for the exhausted cooks.
The Griessschnitten on Sunday turned out to be a piece of cake. Definitely one to remember as a quick dinner option.