Christmas markets across Europe are open, and in my dreams I would fly over to Austria or Germany and visit. So when I went grocery shopping yesterday and found fresh Florida Kohlrabi (never knew that existed, and certainly didn't expect now to be the season), I had a hankering for Austrohungarian fare. I had been introduced at New Year's in 1996 in Bavaria to a raw dill seasoned kohlrabi salad that was incredible, and only years later tasted the vegetable that my parents' neighbours grew every year. It was too late when I planted my seeds this year, but I hope to try again for my own homegrown kohlrabi next year! I found spaetzle in the pasta aisle, and made a moral exception to a small fillet of tenderized pork that I planned to transform into schnitzel, but when I found that I misplaced my meat tenderizer, they weren't quite thin enough to be called truly schnitzel, but my daughter ate it, kohlrabi and all! The ketchup from St Hubert (actually Premiere Moisson) was an amazing accompaniment, as was a last glass of Ménage à Trois Red wine.
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