A recipe worth sharing

 I thought that I would come back and tell you that the Seafood Sauages are an $30 an plate dinner at the German Restruant called The Reinhlander,..owned an operated by an Chief (Horst Megar)similiar to Wolfgang Puck.  He starts with the meals with an wine/cheese Fondue with Dark Rye Bread and an tossed greens and Red onion Salad. You can see them on-line if you plug in the name of the Restruant and Portland, Oregon. He was for many years on an local TV morning show also. In all he owns at least three restruants locally..if not more. .I picked this receipe because it is so unique from the ussual LobsterTail and Crab cakes. I once heard an chef say, that cooking unique foods an making them taste good is a bit different from starting out with an high priced piece of meat and making it taste high priced...no problem to that one. But the true geneiuos lies in coming up with something simple and making it taste high priced. The Germans are of course an specialty in sausages. It is one of their trade marks. I thought you'd all like something different maybe. I have other receieps to share though, i fthis one is not to your liking. He would most likely serve an wine or stout German Ale with this as well.

The expression here is :- How's it hanging? Lyn.

 But I am real good thanks lover. Got the 'puter back for a while.