That is so over the top I lose my appetite. It is like the luxury of having enough homegrown black currants to make a few jars of jam and enjoy it with the seeds left in even though the French will charge $50 or more for small glass where the seeds were plucked out with a goose quill prior to cooking. The few jars I was able to put up are consumed with love and respect to the amount of work that goes into just an "ordinary" food.Tonight we are having "spezi" - ground lamb fried up with onions and garlic, mixed with brown gravy mix from ALDI - an old family favorite dating back to when the lamb was from the herd we kept in the back yard.I'll be 80 this month - take pleasure in cooking, filling the freezer, and eating out for special occasions where the food is well prepared and tasty and the staff reasonably well off.

That is so over the top I lose my appetite. It is like the luxury of having enough homegrown black currants to make a few jars of jam and enjoy it with the seeds left in even though the French will charge $50 or more for small glass where the seeds were plucked out with a goose quill prior to cooking. The few jars I was able to put up are consumed with love and respect to the amount of work that goes into just an "ordinary" food.Tonight we are having "spezi" - ground lamb fried up with onions and garlic, mixed with brown gravy mix from ALDI - an old family favorite dating back to when the lamb was from the herd we kept in the back yard.I'll be 80 this month - take pleasure in cooking, filling the freezer, and eating out for special occasions where the food is well prepared and tasty and the staff reasonably well off.

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