Tonight is just for appreciating that I have a kilo of spicy homemade sausage in my freezer, stuffed with redolent garlic, firey paprika, at least 20% delicious, delicious fat, and a good friend to go to workshops n’stuff to help me make it.
Bartek makes really truly excellent sausages btw, just perfect. And his sauerkraut + potatoes ARE worth writing home about (if you happen to have the energy to write, I would start with those excellent potatoes and then you can get into how the cousins are doing. yes, this sounds like the correct order of things. )
Currently listening to….