For me, today was one of those days.
Today I was strangely compelled to sit on the couch and do nothing but watch the telly and eat a bit of junk food.
(Or, more truthfully, I had to catch up on about a million Fun Monday posts).
So instead of depressing you with the reasons why I didn’t want to front up to the world today (in fact, there isn’t a reason), I thought I’d show you a picture of what we had for dinner last night.
This is half of a Ukrainian sausage.
I’ve seen some curly sausages in my day – I have many a Zimbabwean and South African friend who’s treated me to the delights of boerewors over the years (and yes, it’s a very yummy sausage. Good for camping, and brekky).
Here in Ukraine, there are lots of sausages available, always of the piggy persuasion, and always laced with a shizen-load of fat. So far, we’ve resisted the temptation to purchase, but when we decided to make a yummy risotto that calls for Italian pork sausages, we decided to brave the Ukie snag.
After we’d lugged the snag home and pulled it out to start the risotto, we were very surprised to find that, contrary to any other sausage we’ve ever eaten, this snag wasn’t made with minced meat – rather, chunks of pork, and chunks of fat.
We used half the sausage for the risotto, and had to eat the other half for dinner last night.
The photo shows ‘the other half’. It was seriously the most giant and chunkiest sausage I have ever seen.
Do you want to take a closer look? Here goes…