What I Had for Lunch Today: Chef's Salad
The cucumber salads were my contribution, a request by Amy. For the German one, I tossed thinly-sliced cucumbers with rice wine vinegar, salt, finely-ground pepper, dill, and a pinch of brown sugar. For the Polish one, I tossed the cucumbers with soured cream, salt, pepper, chives and parsley. I brought home two empty bowls.
Dessert was German chocolate cake, a chocolate ice cream cake, a marble cheesecake, and little raspberry tarts. Plus a cappuccino made in Amy's spiffy-looking espresso machine. Afterwards, we got Amy's sister Gretchen to play dorky German--and other--music on her accordion.