(no subject)

[madbaker]

Saturday I went with the upstairs neighbors to our local food bookstore to hear Ken Albala and his co-author Rosanna Nafziger speak about their book. Some months back I sent Ken a link to my charcuterie Google Doc - I figured he'd enjoy the compendium. When I introduced myself (and handed him a smoked sausage that he helped inspire) his response was "Oh, the historic sausage guy!"

I was pleased. And amused, but mostly pleased.