In Oak Ridge, where daughter Wende now lives in addition to working, there is a little ice cream shop named Razzleberry’s Ice Cream Lab, where they make their own ice cream. They also have a few tables for serving lunch and a small meat case. The meat case came into existence to provide meat for the lunches and to sell as deli meat. But the reason they have the meat in the first place is that they are first generation Polish Americans and wanted to continue eating the good sausages (including lunchmeat) they were used to getting in Poland and one thing led to another.
So when Wende came over the other day, she brought me some mortadella, imported from Poland, and some capicola, imported from Italy – I thought we had salami, so I didn’t order any of it. She also brought me some of their homemade Polish sausages.
It just so happens that Bev baked bread that same day and made one loaf of bread into two muffuletta rolls. By restricting its raise time and brushing the top with water, it had a texture and chewiness very similar to what we had it NOLA.
Central Grocery in NOLA.
The next morning for breakfast, I tried the sausage by nuking it for a minute to warm just a little. I sided it with a slice of homemade bread and scrambled eggs, which were cooked in the garlic butter that Bev had put her steamed oysters in the night before (day after tomorrows post). It gave a really nice flavor to the eggs with just a hint of oyster.
Have a great day and thanks for stopping by.