Brunch Sausage
A sausage.
A sausage.
Drumsticks, that is the legs of chicken, are a wonderful thing. If prepared correctly, their meat is most tender, but they still supply one with loads of crunchy skin. At a recent brunch, graciously prepared by my cousin, the ones pictured above were served. Apart from the usual seasoning, they were also glaced over with maple syrup. Which gave them not only above mentioned crunch, but also a faint sweetness. Which is a really awkward ending for a sentence. Or for a blog post, for that matter.
In which I write about a turkey. A dead one. For consumption.
It’s Christmas Eve today, and already food is aplenty. I will be consuming large amounts of things, including but not limited to biscuits, meat, cheese and ham during the next few days and you, dear reader, will benefit almost as much as I will. Because, as you know, I will not hesitate to put it all up here for you to enjoy.
What you see here, by the way, is a Swedish-French Christmas lunch, with cheese, ham, grapes and other things so awesome my camera was unable to capture them.
Anyway, have a good Christmas, whether you actually are into that kind of stuff or not.
In which I will not only show off my skills when it comes to preparing pasta dishes, but also my opinion on the word “farfalle”.
In which I tell a heart-warming story about love and happiness. And a dead bird.
So yes, you read that right. It’s Candied Chili Almonds. They’re like ordinary candied almonds, only with, you know, chili. They are hot, sweet and crunchy. What’s not to like?
Got them from some sort of Christmas market, where the almonds were definitely the least esoteric item.
