Be gourmet

I had leftover hotdogs, for which I bought a can of saurkraut. If you had told me when I was a child that hot dogs with saurkraut and grilled onions would be one of my favorite meals, I would have thought you absolutely crazy. Saurkraut was the only item that caused our mom to take pity on us kids. Not only did we not have to "try some, you'll like it"--we got to eat at a small table in my brother's room, over the hardwood floors, just to escape the smell.

So I bought a can of saurkraut for the dogs, but what I did not buy was hot dog buns. I had mental arguments with myself over this fact for two days. I considered cutting the dogs and stirring everything together: a dog/kraut skillet. I only had two hot dogs; if I bought hot dog buns, I'd be freezing five of them.

In the end, I served the hot dogs on hamburger buns I had in the freezer. I sliced them and then cut them, and arranged the pieces on buns, topped with the kraut and onions.

It was divine. It was gourmet.

I think restaurants do that: "Rats, we're out of hot dog buns. Well, let's just serve it on a hamburger bun and act like it's the latest thing, a creative leap forward in culinary art."

If I only had baby kale to put on them--then they would have been the most fashion-forward imaginable.