With a name like Zimmermann, it is not surprising I grew up eating sour food–pickled herring, pickled onions, sauerbraten, and sauerkraut. I prepare German and Scandinavian meals regularly, too. While I make a sweet-tart red cabbage, and misshapen but tasty potato dumplings, somehow I had never made sauerkraut. My grandmother made kraut. I recall the […]
Karen O. Zimmermann
Karen O. Zimmermann savors chance encounters with people throughout the state of Maine, and is endlessly delighted with the tales they have to share.
Vanishing points... and perfect baguettes
Local brews are a bonus at restaurant with worthy food