This was a very German meal which warmed the kitchen, the breakfast room, and a pair of interested diners on a cold February night.

• two extraordinarily juicy smoked pork chops from Millport Dairy, seared briefly in a hot pan on both sides, buried in a pot of Sauerkraut (that is, a jar of drained and well-rinsed Bubbies sauerkraut, chopped onion from Lucky Dog Organic, chopped carrot from Keith’s Farm, whole allspice berries and pepper corns, one large bay leaf, salt, and enough water to cover everything, brought to a boil and simmered for about an hour) and heated for about twenty minutes
• two unpeeled ‘red potatoes’ (red skins, white inside) from Samascott Orchards, scrubbed, then boiled in heavily-salted water, drained, dried in the still-warm vintage Corning Pyrex Flameware blue-glass pot,  quartered, tossed with a little butter, and sprinkled with homemade breadcrumbs which had been browned in butter
• the wine was an Australian Riesling, Pewsey Vale Eden Valley Dry Riesling 2013
• the music was a number of delicate early-nineteenth-century chamber works by Franz Xaver Wolfgang Mozart