September 21, 2006

In the WWR Kitchen, Sausage and Such

Tonight's menu was Boudin Blanc with Leeks and Mustard Sauce. Man, that was good.

Long story: substituting for French boudin blanc was bockwurst sausage (veal and pork, with spices, an odd shade of white, pale enough to make Mrs. WWR state that they looked like...err... male... parts, minus certain essentials) served with leeks and mashed potatoes with a creamy, grainy mustard sauce.

Short story: mmmm, tasty tasty.

Served with a K-J Chardonnay that could have used a little more buttery, oaky creaminess to properly complement the sauce, but close enough for our layman needs (or hell, a mile off, and who really cares).

I should probably start taking photos again, huh? With smell-and-taste-o-vision. You could lick your screen.

Not that some of you don't already, on other sites, but still...