I hope you all had a great end to 2017 and that 2018 is treating you well. If you don't follow me on Instagram you may have thought something had happened to me but, no, I was just taking a break from blogging. I guess it's time to admit to myself that that is what this is and accept the title "Food Blogger" a title I hate. I have never been that great at the writing part of it, the food part is what I love, but I have decided that this is the year I get to get my brain back into writing. So I will be making an effort with every post to be more wordy and try to include more about myself.
This year started out with an unexpected change for us, another reason I haven't been posting, our older daughter decided to move out. She is just across town living with a couple friends, but it has completely changed the energy of our house. And if you were wondering, her bedroom is being changed into a home gym.
I'm not sure what drew me to the recipe I made this week. It just looked interesting so I went with it.
So, as usual, I made the recipe exactly as it's written and while I think the idea is interesting it ended up way too sour. I eat German food often but this was too much. I'm not sure if it was the brand of sauerkraut I used or it I just should have added more sugar. I do love the little stuffing balls, they give you a nice break from the sour.
It's not the prettiest dish but I think with a few tweaks it could become something amazing.
Happy New Year! And have an incredible day.