Saturday, August 16, 2014

Just the Wurst

I went to a little restaurant in Germany a few months ago and ordered the house platter. The waiter showed up with a gargantuan bed of sauerkraut topped with every part of an animal you can imagine. Tongue, blood sausage, liver sausage -- reading off our main course's components was like going through the course reader of my German 1 "The Body" section. To be frank, I just think I'm not cut out for that kind of cuisine. The wurst family does provide some good pun material though.

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