Season’s Greetings, darlings!
As of today at 5pm I will officially be on holiday break. And boy does that feel good.
But perhaps I’m not feeling as good as Sausage Santa, here.
Is Mr. Skogman making a friendly offering of tasty beef log? Or does that smile hide murderous thoughts of assault by salami and hot dog strangulation? Only he knows.
But I am positive that his table is looking mighty like the traditional Swedish Julebord!
I am a little familiar with the Julebord (holiday smorgasbord) because for last year’s Christmas Eve I made Holiday Glogg (above)–to go with our Xmas Ham buffet–which is a little smorgasbordish, now that I think of it. The Glogg was popular enough that I am going to make it again this year.
And I got a little smorgasbord action going on when I made jellied veal or Kalvsylta for the Knoxapocalypse gelatin challenge.
But hold on, what was the point of this post?
Ah, Happy Wiener Wednesday! And here’s to a very Merry (and Swedish and sausagey?) Christmas!
Klappa pa, indeed! Play me out, Mr. Skogman.
Listen at your own risk. It’s catchy