Sausages = Contentment?

I’ve written one post and already my readers- by which I mean my friends and relatives- have written to demand that I make a correction.

What have I done? What could an article about horseradish do to provoke anyone’s ire?

It turns out that this was the offending thought: “Wherever I go on this globe, as long as there are native sausages, fresh cooked bread, and some form of dumplings, I can be quite content.”

These were some of the responses I received: “I’ve been to Europe with you. I don’t remember you being content eating sausages.” And, this from another reader, “I’ve been married to you for over 30 years and I don’t remember you being content.”

The commenters have a point, albeit an exaggerated one. I know myself, and I KNOW that I have savored those sausages and devoured those dumplings. Contentment was assuredly mine! For a few minutes.

Later, my low- end brain would resume its dominance over my taste buds. If the sausages were the highlight of my day, and if I had spent $500.00 to be in Germany that day, then my “cheap sausages” were setting me back, oh about $495.00 more than they would have back home.

The next day I dried to drown my dismay with dumplings, but the doubts zurückgegeben. That’s right: I get so into my travels that they returned, in German, umlaut and all.

Eventually, I realized that there’s no place like home. Back home, with Holly’s KITCHEN 101 cookbook in hand, I tried her recipe for Chicken and Sausage Jambalaya from the Crock Pot Convenience Chapter–a meal that cooks while I’m at work is right up my alley.

You know what? I think my/Holly’s dish may have tasted better than Berlin’s best, and I know I saved tons of calories and lots of Euros/dollars. Sitting with my beer, not my bier, for a moment, I felt a Louisianan version of contentment.

Check out more of Holly’s crock pot recipes





Holly Clegg
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Holly Clegg

With over 1 million cookbooks sold, Holly Clegg has become a culinary expert on easy healthy everday recipes through her nationally recognized best-selling trim&TERRIFIC® and Eating Well cookbook series, including Eating Well Through Cancer, (English, Spanish and Chinese editions), Eating Well to Fight Arthritis and Diabetic Cooking with the American Diabetes Association.Clegg attended the Cordon Bleu Cooking School, London and has appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Cooking Light Magazine, Web MD, and Huff Post.She consulted for Walmart, Teflon, DuPont, The Coca-Cola Company, and hospitals throughout the country.
For more information, visit About Holly or The Healthy Cooking Blog for more recipes and tips.
Holly Clegg
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