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Somebody Stole The Kishka? Fry Up Some Scrapple Instead
A frigid 🥶 snowy ❄️ Saturday ☃️ is the perfect time for some savory pan sausage to warm you up inside. Whether you go with country sausage, kishka, scrapple or something even more exotic, today’s got the perfect weather for enjoying this awesome comfort food.
Like Life
Sausage is a great deal like life. You get out of it about what you put into it. ~Jimmy Dean
That’s an axiom, I’d say. It’s also making me hungry.
There’s something inherently wholesome and savory about a well prepared bit of sausage.
Whether it’s links, patties, slices or ground sausage scrambled in with your eggs, it’s such a splendid addition to any meal.
It’s especially good for brunch.
Given that it’s a sleepy, snowy Saturday, waking up just shy of lunchtime is what’s called for.
If you have the opportunity to take a ❄️ long Winter‘s nap ❄️ and wake up nice and late, I find that a gorgeously seasoned sausage serves as an excellent bridge between breakfast and lunch.
Kishka Or Scrapple?
Who Stole The Keeshka?
Sure, you can rip open a bag of frozen links or patties. You can grab a package of Jimmy Dean’s breakfast sausages. That’s totally acceptable.
For me, a marvelous pan sausage like kishka or scrapple is the way to begin the day.
Scrapple gets a bad rap. Maybe it’s the name.
Having had some properly fried up totally sold me on this PA Dutch treat.
But don’t go by me. I like SPAM. You need to judge for yourself.
Maybe you like something as basic as ring bologna or kielbasa.
Maybe you like a Cajun classic like andouille or boudin.
You might even be a snobby gourmand who leans into Ibérico chorizo de bellota or Calabrian soppressata.
However you take your sausage, I definitely encourage you to take it from sleeping late. I sure will.
Scrapple | Celebrate Sausage S03E05
📓📚 How It Was Made ✍🏻😣
A novel is like a sausage. You might like the final taste but you don’t want to see how it was made. ~Harlan Coben
People always say that: How the sausage is made as if that’s a bad thing.
Writing a novel is work.
You need to put time in trying to tie disparate plotlines together.
You need to hone your craft.
You need to make your characters believable.
You need to make your settings plausible.
You need to put it all in the grinder and crank that handle.
When you’ve got the meat of the book all mixed together, you go ahead and stuff it in a casing to make it distributable.
Book formatting, cover design, blurb verbiage, title selection, all these act like the casing of the sausage, making it crisp and pleasant to bite into.
There’s more to writing a novel than writing a novel. You’ve got to package it for delivery, too.
That should definitely also be done after sleeping late.
That’s all for today. See you back on Wednesday for ✍🏻 wintry ❄️ writing ✍🏻…