A few weeks ago I was paging through my mother-in-law's Betty Crocker's International Cookbook and found some fun looking new break recipes. I decided the first one I needed to try was Suomalaisruisleipä, more easily pronounced as Finnish rye bread. It was my first time baking with rye, and I was quite pleased with the result (and, judging by the fact that only a few slices were left after dinner, so was everyone else).
 |
| Ignore the unsightly tupperware I was too lazy to move... |
I baked, and Alex cooked. He constructed some amazing Reuben sandwiches with homemade Russian dressing, sauerkraut, corned beef, and Swiss cheese. What with all that piled on the Finnish bread and paired with an Oriental cabbage salad, we had quite the international meal. Quite the delicious international meal.
 |
| The chef--who now has no basis to claim there are no pictures of him on this blog. |
 |
| Mmmmmmmmmmmm!!! |
No comments:
Post a Comment