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Eat’n Up ~ A Simply Preserved Lunch

January 7, 2011

Lunch in our home is a simple but necessary meal and here is a simply preserved lunch ~ The Reuben Sandwich ~ with some home preserved dill pickles.


More often than not I am responsible for making my own lunch…And, why shouldn’t I be? ~ I’m a big girl.  But, for those of you who don’t know ~ I can’t cook!  People are often amazed to discover that I can CAN circles in the kitchen but that I have trouble making a grilled cheese sandwich ~ well it’s true.  I admire all of you that can do both.  Personally, I think making homemade preserves is much easier than tackling the task of dinner or lunch for that matter.  However, I made the Reuben (above) all by myself using some of Matt’s homemade Rye Bread (recipe to follow in a later post), with some of our home fermented sauerkraut, and a few of our dill pickles on the side.   I think it looks pretty good?!  And, it tasted great!

We know that lots of you are busy in the kitchen canning, preserving, and/or just making some cool things.   We’d love to hear about what you are canning or preparing with your preserves in your kitchen and we encourage you to post your pictures, thoughts, comments and ideas on our facebook page ~ Putting Up With The Turnbulls.  Afterall, we could all use a little bit of inspiration to keep us motivated over the long winter. 

One Comment leave one →
  1. January 8, 2011 2:10 am

    Wow, homemade Rye bread, sauerkraut, and pickles!!! You guys are just amazing! That is SO cool! Reubans are my favorite sandwich! I love it with pastrami and cole slaw instead of sauerkraut. But either is yummy.

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