Monthly Archives: January 2018

Stink and a hay

Knight in shining armour dissed by a dragon

Knight in shining armour dissed by a dragon

I’ll seer yr bacon, and raise you a stink and a hay. A bona dea keeps the anchor awake. Yes we have no null modems. I’d like you to meet my niche. Suckle me choppers at Pa’s moll and pick a peck of pox malt, apocryphal of rye. Ask me no algebra and I tell you no lie. No stone’ll be unturned, nor thrown out at first. Singasing of Sack’s pence, fractal Jack in the pluton green, and yet those cratons keep rolling along.


Head cheese

Li'l Abner drooling for Daisy May's ham

Li’l Abner drooling for Daisy May’s ham

Head cheese or brawn is a cold cut that originated in Europe and should have stayed there. A version pickled with vinegar is known as souse. Head cheese is not a cheese but a terrine or meat jelly made with flesh from the head of a calf or pig (sometimes a sheep or cow), and often set in aspic. The parts of the head used varies, but the brain, eyes, and ears are usually removed. The tongue, and sometimes even the feet and heart, may be included.