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.

That much cured meat could make the grinchiest of grinches smile.

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.

Meat Jell-O deliciousness

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.