German Eggs in Green Sauce

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                            FOOD FUNNY
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Thanks to Joyce Sealey for sharing this classic food funny with us:

Baby Bear goes downstairs and sits in his small chair at the
table, he looks into his small bowl. It is empty. "Who's been
eating my porridge?" he squeaks. Papa Bear arrives at the
big table and sits in his big chair. He looks into his big bowl,
and it is also empty. "Who's been eating my porridge?" he roars.

Momma Bear puts her head through the serving hatch from
the kitchen and yells, "How many times do we have to go
through this with you idiots? It was Momma Bear who got
up first, it was Momma Bear who woke everyone in the house,
it was Momma Bear who made the coffee, it was Momma
Bear who unloaded the dishwasher from last night, and put
everything away, it was Momma Bear who went out in the
cold early morning air to fetch the newspaper, it was Momma
Bear who set the table, it was Momma Bear who put the
cat out, cleaned the litter box, and filled the cat's water and
food dish, and, now that you've decided to drag your sleepy
heads downstairs, and grace Momma Bear's kitchen with
your grumpy presence, listen good, cause I'm only going to
say this one more time. I HAVEN'T MADE THE PORRIDGE YET!"

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                            TODAY'S RECIPE
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This cold dish originated in Frankfurt and was reportedly one
of the favorites of Goethe. It is frequently served with boiled
potatoes which are dipped into the sauce.

German Eggs in Green Sauce

1/2 cup (125 ml) sour cream
1/2 cup (125 ml) yogurt
1/4 cup (60 ml) mayonnaise
Juice of 1 lemon
9 to 13 hard-boiled eggs, peeled
1 1/2 cups (375 ml) finely chopped fresh herbs
(any combination of parsley, tarragon, chives, dill, or fennel greens)
1/2 tsp (2 ml) sugar
Salt and freshly ground pepper to taste

Combine the sour cream, yogurt, mayonnaise, and lemon juice.
Finely chop one of the eggs and stir it into the mixture, along
with the herbs, sugar, salt, and pepper. Spoon the sauce onto
a serving platter or individual plates. Slice the remaining eggs
in half and arrange them on the sauce.
Serves 4 to 6.
Received on Wed Mar 2 00:53:46 2011