Breakfast: bacon and eggs (farmers' market)
Lunch: Four Grain Soup (wheat, barley, lentils and wild rice) with venison pepperoni and chanterelle mushrooms. Thanks, Rick, for the venison!
Dinner: Reuben Egg Rolls (Kissel sauerkraut)
Reuben Egg Rolls
10 egg roll wrappers
10 thin slices Swiss cheese
1 1/2 cups sauerkraut
10 thin slices corned beef
1 tsp crushed caraway seeds
1 egg beaten
Russian or Thousand Island dressing for dipping
Place an egg roll wrapper on the counter in a “diamond” shape, point toward you. Place a slice of cheese on the egg roll wrapper. Place a rolled-up slice of corned beef on top. Add about 2 tbsp sauerkraut and a pinch of caraway. Fold the bottom point over the filling and fold in the sides. Brush the surfaces of the wrapper with beaten egg to seal. Complete the roll, sealing the edges. In a saucepan, heat one inch of oil to 350F (medium high heat). Fry each egg roll until nicely browned on each side. Drain on paper towel and serve warm with dipping sauce.