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Yes, the blending of flavors is what does it. We have a German butcher shop where I used to get potato sausage, yard long sausage and their brats. But they're more expensive. I don't think he makes or orders kielbasa but I will ask because I need to go get 4 pkgs of ground chuck 1-1/4 # for the freezer (like a little extra and sometimes combine 2 for meat loaf.

I will try to find the real deal. Put some around ham, that is a good idea. I like Cook's brand the best around here although there are tons of choices. I like their cure and buy the more expensive end but only for something special. I don't fuss any more with glazes, have a meat slicer but only drag it out for a lot of meat. Then I make soup out of the bone and what's left on it.

This is changing the subject, but one night my son brought me a plate of beef roast, mashed potatoes and forget what else. I told him you know I can't chew meat sliced with the grain because I only have a few teeth left (don't look a gift horse in the mouth). Well, I got my knife and sliced small pieces across the grain.

That roast beef was so flavorful I could not believe it, made it's own gravy, maybe credit to his wife 'cuz they both cook. I thought it was chuck roast but it could have been a more expensive cut like rump or sirloin tip, surely not prime rib. I asked him where he got that beef. His business partner buys a half a cow from a farmer. Oh my, I'd love to have some meat like that!

Oh thanks about the lemon meringue pie. It's not something I would make too often because it's a little acidic but I've always been crazy about it and you can only get good purchased pies a couple places and quite expensive. Did you know you can use that box mix and use cream instead of water (directions for the way I made this one are on there) and it is heavenly for filling, especially meringues I used to make with whip cream on top.

That satay chicken sounded so good. I'm crazy for Asian food and it's so good for you. But I have to buy so much extra I don't normally cook with. I have some of the special stuff on hand but then I run into a recipe that needs something else. I've never tried jasmine rice. You can get it at the store raw. Lots of Asians around here.