This is a “modified” bread soup dish that takes about 10 minutes to prepare.
Stale bread. In this case I used about 2/3 of a baguette that I sliced into bite-sized pieces.
One smoked chicken leg quarter de-boned and chopped.
One cup of Bavarian sauerkraut.
One cup of German potato salad.
Approx. one cup of shredded Monterrey Jack cheese.
Layer these ingredients up in a deep ceramic dish such as a crock-pot and top generously with the remaining cheese. Pour one quart of boiling chicken stock over it all and place covered in a 375F oven for at least 1 hour. I uncover for the last 15 minutes to brown the top.
Serve in bowls with a little chopped parsley.
Sorry if my plating skills are lacking. Sure is tasty, comforting and filling!
Here’s my lunch today. Lunch at 2100 hrs that is. Got my ass whupped. But always makes some time for steamed and fried dumplings with ginger soy and garlic chili-oil.
Not too nosey. I’m a Radiographer with full credentials. My skills run the full gamut but feel that my specialty lays in pediatric trauma. I’m privileged enough to work on second shift so my lunch usually is around 1800-ish. Breakfast is usually around 1300 so guess I get “two” lunches lol.
Pediatric trauma… you are a good man. I wouldn’t have the strength of heart to do that job.
A second-shifter. I worked the second shift, 15:00 - 23:00 for 11 of the 15 years I worked in the power plant. Definetly the best shift for that job. I was able to get my engineering degree at nearby University of Central Florida during the day, and study at work at night. I was very fortunate not to have to work the rotating shifts that most of the operating crews worked. Rotating shifts make you old before your time.
Bring a curious masochist I added up all of the hours I worked in those 15 years. Over 15 years I averaged 54 hours per week. Not easy to get an engineering degree working those kind of hours. It took 10.5 years to get my degree. Lucky ting I could study at work many nights. Lucky ting I’m still married!
I got my BFA while working full time. I’d pull 8 hour shifts as a bartender 5 nights a week. Then I’d drive 20 miles to my studio and paint till 3-4am. Drive 20 miles home and class in the morning. When I started Radiology school I quit working just to feel what it was like to go to school and have no job. :o
My office does b-day parties as well. Typically it’s just champagne and petit fours… I’ve been shunned previously for making mimosas out of the champagne they have, apparently it’s really good, but frankly I’d rather have beer.
Still, those Chalupas beat anything the cafeteria serves.
We make lilikoi (Hawaiian passion fruit) mimosas that no one ever turns their noses up at. But then, we don’t use Perrier Jouet or DP or the likes to make them with either.
They rocked but if the tostadas and shells were toasted it would have been first class. Regardless, they beat anything our cafeteria serves. In France? I guess the French got institutional food too…
