“Hello, my little girl.”.  “Hello, my little gramma.”.  We giggle.  I don’t call my gramma as much as I should, but when I do, that is almost always how the conversation begins.

We talk a lot about food because, well, she’s who shared her kitchen most with me when I was a wee one.  We talk even more about food because she’s FoodFash’s biggest fan (and I appreciate that).  Today was all about sauerkraut and potatoes because it’s a cozy meal that reminds me of my family.  And even when you’re having the time of your life, you always miss your family.

FoodFash Gramma’s Sauerkraut & Potatoes

2 lbs of country ribs (I couldn’t find these in Austin, so used baby back ribs)

5 medium sized yukon gold potatoes, cubed

1 – 28 ounce jar of sauerkraut

salt & pepper

Salt and pepper each side of the ribs and place in a large pot.  Fill the pot with water until the meat is covered by about 2 inches.  Bring to a boil, reduce heat to low, and continue boiling for about two hours (meat should pull easily off the bone).  Remove ribs from water and set aside.  Add cubed potatoes to water and boil for 15 minutes or until potatoes are soft, but not mushy.  When the potatoes are finished, add the entire contents of the sauerkraut jar to the pot.  Stir potatoes and sauerkraut together and let stand over medium-low heat until kraut is warm.  Add the meat, salt and pepper to taste, and serve.

When I asked for this recipe, I wasn’t expecting a list of only three ingredients that required little work and even less dishes.  So I sat there and watched the pot, wondering if my kitchen could produce sauerkraut and potatoes that would satisfy the bit of nostalgia that I was feeling this afternoon.  I served myself a bowl and let the tart warmth fill belly.  I thought about how I forgot to buy cornbread and that I should order some tomorrow.  I thought about how grumpy I’ve been at work lately and that I should change that.  I thought about how I should call my gramma more.