So this little entry is being posted under duress. I received a shout-out for my blog from my dear friend Inga two days ago where she said, and I’m quoting here, “go read it so she feels pressured to update more than once every galactic rotation.”
Then, she follows that up with a detailed (and one-sided) account of the German dinner we shared last night at a very delicious establishment called Suppenkuche, where she proceeds to label me an amateur because I chose to ask the waiter to serve me brussels sprouts in place of the braised cabbage.
What is this Sh$%?
She does make an attempt to smooth it over by first saying:
“Katie, I may or may not call you an "amateur" in here for substituting brussel sprouts for red cabbage. Let it be known that I know you are a foodie and a connoisseur of all things food, but... I stand by my decision because in the multiverse of Teutonic cuisine, homemade cinnamony red cabbage touts brussel sprouts. Hands down. Every time. But I still LOOOVE YOUUUUU please don't be MAAAAAAAAAD-UH!”
I think she thinks I need to be schooled in all things European cuisine and that she is apparently the authority that is going to take on that challenge, however, I’d like to say in my defense that I am well aware of the station that braised red cabbage has on a German menu, it is also a well known fact that brussels sprouts are cooked with bacon, and in the universe of any cuisine…anything cooked in bacon trumps braised red cabbage. Smacking those hands on the table. For Infinity. But I still LOOOVE YOUUUUU, please don’t be MAAAAAAAAAD-UH!
