@Evangelist_Guy - yes sirree!   I’m well as in happy   blessing to ya Pete

@moniet - you’d have liked the other nights chimichanga hootinany hoo hah. crispy tortilla flour and yummy fixin’s

@moniet - and horses…for ridin… lol.  oddly enough mom often made that although terming it vegetable soup versus goulash.  but I meg   polish?  my sister likes making what is goulash  yet not the come to remind people it’s goulash as in wheres all this pasta coming from goulash dosn’t mean italian night!?!  but i me  and speaking of polish again antioned polish with very clear intentions and designs of sausage from my german heart.  perhaps with obligatory potatos and mabye a lil cabbage litter.   and for that matter do you like cabbage rolls the greek hungarian way of a leaf stuffed and rolled in a tomato sauce?  or the polish way of a puff of dough like an unsweetened danish stuffed bursting with cabbaged ground beef and perhaps too much garlic oh beware you vampire?  back to polish and sausage yeah yeah kielbasa… have you ever noticed as in compared a brittish banger to that of a proper pork kielbasa? I mean there is a very close consistancy which is very much not a german bratwurst….its almost mealy soft by comparison.  but oh boy and my german heart again you like those self serve singles green beans  and spaetzle? or a sauce with pasta and gb’s?  those are good.  click for a pic singles…etc   now back to germany the fatherland… ya ya.. hows about amish/german country?  get you in touch with the interior beach blanketer?  amana colonies iowa… I’m sad but the most magic thing I’ve ever had german was a smoked porkchop here and I didn’t see it mentioned… but to get your german on…a menu. for the ox yoke restaurant.  talk about a splash of germany and iowa at the same time!  of course i like sausage. and lemme tell you that there is a magic to the pastrami the corned beef… these things so much more of german decent  and yet amazing how what would be a more german if not jewish thing east europe style becomes?  the irish st patricks day tradition of  corned beef and cabbage… how odd, my irish national friend said the rasher with cabbage that would be irish not the corned beef   it took til last year to learn a rasher is a fatty  thin slice pork chop type cut on a fatty porker not tod  but before I leave you lasagna lover.. I’d like you to consider getting quite high..ays far leaner ones brined not smoked brined… I’m like ba wha?  weird never had it still haven’t in america we like american bacon me thinks lol.  I swear it’s mega frustrating searching a town of 20 plus restaurants to see only one listed next to a subeway knowing such isn’t the case… I’m after the listing of the what for me is a highlight of life best eggplant parmesian sandwich acheived up in fairplay… it was a deli like beary beary tastee but that’s not italianie enough but it wasn’t fancy land italian either just a place… forget and it’s frustrating in that this is not a simple acheivement to find… lol I can’t exa ctly get there easy either its a bit of a too much to peddle a bike to lol…mainly because there’s just too many chances to get flattened and I’m fat out of shape old blind and etc whine!…yes as in f the exercise bring on the wine.!  but your mercy is I must end your taunt about food here.

@sleekpunk - that has a f sundng ie t pes t mre than jst the sbject massage

@moniet - saurbraten is areal normal perhaps not fod handling wise safest approach to a dish, but it’s normal  so is fermented mustard greens  I can’t do all the worsts as I  an hang but my head to blick with the liver…. I have tried it since discovering hatred and it’s confirmation more than once and I cant stand it. it smells oddly good cooking but  yuck  I cant think of what sardine icecream made off the engine of a snowblower ‘d taste like… now remember I like sardines  I used to think it was only herrings but gradually I like sardives now even an occasional achovies on pizza thing but that can get overdone…fast.  ..then you’re eating pizza that somehow now tastes like yucky shoe….interesting culinary choices as a child … still like that boiled boot campfire ash lapsang su chong tea btw.  I don’t know, I am not dying to try deep fried cobra bones… or snake urine soup… you know stuff from lesser shock food presenters.  but what the heack if you pay attention to them some times there is a little bonelette on the edge of a chicken wingg that if some one doesn’t is crispy enough to eat through after a good deep fry… thus I’m sure there is this tangy crisp out there for other bones…but don’t line me up for gaggis just yet… I’m not head over heels (and toe to toe this is the sound of my gotta roll.) for a lot of stuff being squeaminsh american and all.  I have had tom yum and some world cuisine   I try.

@nov_way - HI you! thanks for poppin back over haven’t seen you in quite the spell hope youre well   and thanks for the above. yeah, we should becarefulto find some smiles if’n we’d rather them  to frowns.

@adamswomanback - here we go haiku, to be sayin I hug you, there’seven more too.  I’m thinking burgers now, nuked wearing me pj’s loud.