Ok, ok. I've got a home. I bought furniture for it. Now it's time to share some images of the domesticated sausage. On the way home the other day, I stopped by a butcher just on the other side of a nearby church. I was excited to begin the process of figuring out how much meat weighs in kilos. This is critical for keeping myself nourished and preventing the purchase of enough meat for a village. Even if that meat would still only cost 3 USD.Silly me, because buying sausage doesn't happen by the kilo, of course! This is why the link was invented. With a twist of one's hand, portion size is dictated! These two links of white sausage -- this means fresh (not dried) and lean meat with only light peppering -- were quite a project. But don't they look healthier next to broccoli?
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