In this post: Kvetching, New Year’s Eve, a treatise on Vienna sausages.
It’s 6:30 in the morning and I woke up sneezing about 15 minutes ago. This is a good thing, actually, because I was also thirsty, I had to pee, and I just discovered that I’m having a mild hypoglycemic (low blood sugar) episode. So — for all of the aforementioned reasons — I’m wide awake, writing a Howdygram post and enjoying my first Marcytini of the day. L’chaim, y’all.
Let me know if you want to come over. We’re also serving Vienna sausages, my favorite canned mystery meat.
Incidentally, I’ve found the best way to eat Vienna sausages is at room temperature on a paper plate with a wad of mustard. I tried to Google an appropriate photo a couple of minutes ago to include with this post and ran across the following from another blog that featured an actual Vienna sausage taste test. As the image below clearly suggests, Vienna sausages are cut-up hot dogs floating in liquid. Fine cuisine at 50¢ a can!