Revive the senses through feel-good food. Just do anything food-wise, no matter how small, that makes you zing: pour hot water over fresh herbs for a fragrant tea; buy a whole organic pumpkin for a kitchen table centrepiece; thank a farmer at a farmers' market; put your hands on warm earth; spot a local rosemary bush; snag some for your lamb roast or your hair (Why not? Go nuts!); and comment to share your feel-good spring snippet. If stuck for ideas, mine are yours. Let's unite in support of feel-good food and ethical food practices. Thanks to all too who supported my Spring Feel-Good Food Project. I had a blast! While my food interests are diverse, so is my food writing history (and lifestyle freelance writing and corporate writing, yada...). Please see below right and my new FoodLit Website. Yeah! Please also subscribe for occasional food-fuelled news, ventures and opportunities.

Monday, 12 September 2016

Salami, Salumi or Sausage? Day 12, 80 To Go....

Call it what you will, and who gives a sausage about the semantics, but when it comes to Italian salami, salumi or sausage, (called sausage from here on in honour of my ancestors), I'm taken home to my centre, my core. I have no shame about having sausage at my core, just pure pride  - and any Italian will understand

So too might anyone who's been lucky enough to know Italians who've shared some of their  precious, garage-made, succulent, oh-so-tasty, somewhat chewy sausage with them. It's only made once a year on or around the Queens Birthday in June - and it's something that's shared very selectively. 

To get a better idea of just how precious, and just what lengths (sausage lengths?) people might go to get themselves a share of the sausage action, have a laugh at this.  

And to get yourself a slice of the sausage action, or salami action in his case, get to the 2016 Melbourne Salami Festa, celebrating its fifth birthday with a healthy dose of Italian culture on October 8 and 9 in Northcote, naturally.

I'd be there with bells on, or sausage dangling from my ears, but I have to be elsewhere. Family, you know who to keep in mind when making your purchases - and indeed at any other time when negotiating sausage lengths with sausage-making family and friends. 
I don't get it (sausage, that is) often as my parents don't make it anymore - and I'm yet to buy a whole pig and build a smoking room .... Hence the sparing six slices, lightly crisped in the grill to savour slowly after they've been mushed into a bit of good bread so the bread soaks a bit of the flavour.  

Six slices of home is better than a kilo of crap. And I've got a few more serves tucked away in the fridge. To quote Jamie Oliver when he's excited, happy days!

Do you do salami? Or sausage? Or salumi?
Foodliterary Regards,
Julia Svoice
(Julia Hebaiter in Another Life)
FoodLit Writer, Feel-Good Food Lover & Storyteller

                                     Because Food Sans Story is Bland

No comments:

Post a Comment