Stop in for Supper, friend

[odonata]

Looks great!! Good choice on the wine, bro!!

Thanks! Piccata is such an easy meal to fix that it makes me look like I'm a better cook than I am. Visually it's a nice dish. I tried some fancier more expensive Sauvignon Blancs from places like France but to my palette they were too mild...bland if you like.

I find that Sauvignon Blancs from New Zealand and wines like the Chenin Blanc I had in the Stellenbosch region of South Africa to be a bit bolder & more to my liking. When it comes to white wine, the southern hemisphere produces my favorites which is why I have two bottles from New Zealand in the refrigerator right now. Doesn't hurt that it's really affordable either. I especially like it with sushi & fortunately my daughter's favorite restaurant carries one from the Marlborough region.

 

[Muskox]

My ideal summer meal.

Wurstsalat.

I make mine without mayonnaise. Both versions are traditional.

About a pound or two pounds of bockwurst (bologna works), use a higher quality meat, get a better product. sliced thin and cubed into 1/4 inch cubes.

Pound of mixed dried sausages also 1/4 inch cubes. I usually use whatever I have. Summer sausage. Some Italian dry sausage, probably lots of wrong and right answers. I wouldn't use liverwurst.

Two cups of your favorite pickles 1/4 inch cubes. (two cups might be too much for you adjust it to your liking.
1 onion chopped fine

Optional things. Moderately traditional, not so much here in Rheinland Pfalz, but those Austrians who live closer to Italy do this.

Tinned onions 1 jar strained
Tinned black seedless olives a cup strained
Tinned green seedless olives a cup strained
tinned mixed veg like peppers, dried tomatoes,
Cooked chilled strained tortellini (I don't do this, but it works)
Hard cheese you like half pound or so cut into 1/4 inch cubes (you can add this when served)
Mayonnaise if you are doing that one
Boiled eggs chopped 1/4 inch cubes (I don't do this either)

Toss all ingredients together in a big glass bowl.
Take a 1/4-1/2 cup of vinegar or salad dressing that you actually like (I use dill pickle water) Or enough Mayonnaise to cover it half to a cup)
I use a lot of pepper
I use some salt (it seems to be better)

Place everything in the bowl except the cheese cover and let sit at least 3 hours in the fridge.

Add the cheese to taste and strain serve and eat.

Goes well with fries, and it is commonly served that way in Germany.

I don't mind it with a salad for those on Keto.