12 January 2011

Dig the Pig

I always said I'd make a great vegetarian if it weren't for pork.  Barbeque pulled pork, pork tenderloin, ham, bacon, sausage - I'd miss it too much.

I try, as much as is realistic, to buy my pork at the farmer's market, where they raise "happy pigs," my term, but it doesn't always happen.  Last weekend, recovering from the Eternal Cold, which has now developed into a full-blown sinus infection, I just didn't have the strength to muster the trip.  Cool Guy and I went to the local grocery store, and he asked for Stick Sausage.  That's our term for sausage in links instead of patties.  Well, you don't have to ask me twice!

Today, a snow day, but nevertheless one with very little sleep on my part (thank you, racking cough), I thought it would be the perfect time to just slide those babies in the skillet and basically let breakfast take care of itself.

Yes, they're fatty.  Yes, they're salty.  Yes, they're processed food, and I don't know what some of the ingredients are, but they are tasty, and they are just what fills the bill on a day like today - a "Mom's not at her best" kind of day.

We had ours with oranges and toast.  Easy Peasy.

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