HANNAH BW

This morning we went to our local Bräuhaus, where we ate sausage and pretzels and drank Bockbier for breakfast. It was so German, it was almost enough to make me forget about the pathetic realities of American political life.

Here are some things I’ve made recently:

• Cabbage cake. Despite sounding gross, this layered concoction of blanched savoy cabbage leaves and highly seasoned ground meat (pork/beef) was totally delicious. Plus, beautiful when you turn it out of the dish, it’s true.
• Mujadara. Kind of a letdown. But then, what else do you expect from a cheap-ass meal that’s also a complete protein? Three words to guide me next time: fry more onions. Was really yummy with a lemony salad with feta cheese.
• Delicious Thai-style and Indian-style chicken curries.
• Potato, egg and bacon breakfast tacos made on homemade tortillas.
• A delicious take on this Peruvian chicken soup.

Peruvian chicken soup recipe:

Simmer together:

• One whole chicken (1 kg)
• One package chicken wings (.5 kg)
• A couple of peeled, chopped carrots
• A piece of parsley root
• A piece of celeriac
• A leek, roughly chopped
• A big hunk of galangal
• Some powdered ginger
• Some pepper flakes
• Salt to taste

for a couple of hours, until the broth is fragrant and yellow. Don’t forget to skim the scum (yuck!) while you keep it just below a boil, and if you refrigerate it later, you can scrape off the fat. Strain the broth, toss the vegetables, shred the chicken from its bones (ditch the skin–or do as I did and fry it in a pan and eat it like chips, oh yum, I can’t believe I’m admitting this).

Heat your broth and serve in a wide bowl with some cooked egg noodles, a hardboiled egg, some shredded chicken, chopped scallions, pepper flakes, a lemon wedge, and sriracha sauce.