I take my cuisine very seriously.
I cook with only the most refined ingredients, such as elbow noodles, butter and cheddaah.
I follow in the footsteps of the great Pepin, Puck and Deen.
Dinner is not a thing to be trifled with, but rather an event worthy of the most solemn observation.
Which is why, tonight, I ate wieners and pickles.
After having scooped up quite the collection of spoils at Trader Joe’s last night, I had several options for dinner.
I really wanted to grill the jalapeno chicken sausages that I bought, but then I remembered this:
I am temporarily without-grill since my roommate moved out and took hers and I have yet to purchase a new one.
So, I resorted to a classic: fried potatoes, onions and “hot dogs”. Replacing the commonplace hot dog with minimally-processed chicken sausage definitely classed this place up.
I sauteed my potato and onion in a respectably sized skillet:
Then I chopped up 2 chicken sausage…ahem, weiners and fried those up.
Then, I did something that only the classiest of chefs do. I chopped up some of these to add to my dish:
Nothing says class like kosher dills.
I combined it all and seasoned with a dash of salt and pepper.
I served it up with a dignified dollop of ketchup and a side of roasted brussels sprouts.
Because there’s nothing more serious than a tiny cabbage.