Today I had the most delicious homemade sauerkraut, it was warm and savory with meat – instead of cold and vinegary! Does anyone posess such a recipe? I was at a German bakery and afraid to ask the grouchy chef.

I am also very bored with my daily ration of cottage cheese (trying to low carb it and giving up hash browns, etc!) So my question to all you roadfoodies out there is, how do you "season" your cottage cheese?? Please offer any suggestions! Thanks so much, buttrdish