Wherlocks reopened today. Yeah! (For the background see here.)I could have gone for the famous Southville Sizzlers I've been yearning for these past two months, but I was tempted by the new kid on the block, the Welsh Red Dragons. Instead of shoving them in the oven for half an hour or so, I skinned them , divided each sausage into four pieces, formed them into balls and fried them with onion, garlic, a tin of tomatoes and a couple of spoonfuls of cream. We ate them on a mound of spaghetti.
One of the new butchers is a Scot who has promised to sell their own haggis and Lorne sausage. I know what I'll be having for breakfast this weekend.
No comments:
Post a Comment