I work nights as a bartender so my days must be carefully planned. There are but a few precious hours to do errands, tend to my house and yard, see friends, shop, and pamper myself at the salon. I can’t go to the gym at night like other people so it has to be early morning. It is hard to believe, but I fit in all in plus a bit of time to do online research for my job. I am looking for exotic drinks you can make with mescal and they are buried deep in the Web.
Given this horrendous schedule and the fact that I rush around through the day, I am bright eyed and bushytailed in the lounge at night. This week is full to the brim, but there is always the weekend. I look forward to a time of rest and relaxation. It will be broken by a fun day with the family but I don’t mind., We are having a potluck so I am thinking about something different to bring. A potluck to me means that people make the food with their favorite recipes. I am volunteering pork chorizo and I know I am the only one with the skill and the right meat grinder to make it. You buy sausage and add the spices that make it distinctive. You either love it or you don’t, but I find that when I bring it, there are always takers. It is tasty as it bites the tongue and frankly it beats unflavorful turkey sausage any day. You can add as much or little as you like of paprika, salt and pepper, coriander, and cumin. These ingredients give it the magic taste. Some people add garlic and red wine. You slip everything into readymade casings using a sausage stuffer. You can just heat them up or sauté the seasoned sausage in a pan and add peppers and onions for a full meal. It is a versatile and exciting approach to home dining, and perfect for my potluck.
The day of the potluck was glorious as we all brought out our culinary wares. Each specialty was carefully placed on a long, wooden table. After we were done it was a luxurious spread. You didn’t know where to start. Some people actually didn’t know about chorizo but were willing to taste it. What is your secret, they asked? I answered, the meat grinder with the cold coarse attachment, not wanting to give more away. I didn’t need competitors in the family for my cherished specialty. At the end of the day, some food was left, but none of the sausage. It was so unique that everyone wanted a taste. This is to be savored, said more than one person. I was ecstatic that my contribution had been a success. I don’t see why I can’t make it each and every time we all get together. The idea of a potluck is to try new things.