Smokin'

Please don't think for a minute that I shall ever carry out my threat to open that soul food restaurant. Not because squirrel brains are unsafe. There are good reasons to eat the rest of the squirrel, anyway. It's just that, as a plan, I don't see it coming together. However, it would still be good if, for instance, Gubbeen could have a go at some of those fine Southern smoked meat products like andouille (sausage) and Tasso (smoked ham). Here are another couple of links of that particular sausage. one from egullet

and here's a red beans and rice recipe, seeing as it's Monday and you want something that can be taking care of itself while you do the laundry. I'm desperately trying for a wine link here and not getting close. Let's let the good times roll instead with Clifton Chenier. And I'm fairly sure you'd find Damien Delecheneau's Riage Tournant rosé from the Loire Valley a delicious accompaniment to any of the above, if the beer ran out. I took a bottle home at the weekend and it is spiffing.