Or maybe this is the point of the challenge: we’re tired, we’re hungry, there are a bunch of leeks and cabbages in the fridge but we don’t have energy to think up what to cook, much less to actually cook it. So we end up making sausage and sauerkraut again, replicating that meal exactly — cabbage from Laughing Crow on Bainbridge, sausage from Skagit, buns homemade by me with organic flour from Utah.
Lazy? Sure. But still delicious.