the norcino
i made this brkfst the other day, which could mean a day ago, or twenty seven days ago, i don’t remember. at all. however i do remember the exact contents and how it was made. it was a plate of bacon, norcino sausage*, porchetta, eggs, and fennel salami. some enjoy the term “brkfst of champions” and some prefer “jordan, why do you do this to yourself?” to which i kindly reply “step off” and “mind your own business…” but hey, “to each their own,” as one ‘chacha69’ stated in a forum post, or was it leonardo sciascia’s** great novel “to each his own?” anyways, as i was saying, before you all rudely interrupted me, i had two (that’s 2) eggs cooked over hard/sunny side up, a norcino sausage - baked, cold porchetta, and fennel salami so thick it could stand it on it’s own in a saffir-simpson hurricale scale rated category 5 windstorm. delicious. i consumed this brkfst with great exeunt, and by that i mean after i ate the brkfst, i exited the place of where i was consuming the food, to the left. i am not completely sure as to why this holds any bearing on eating a brkfst, but some say it helps in digestion.
have a great day and evening, and i bid you adieu. stay tuned for upcoming brkfsts. i don’t mean throwing up, i mean coming up soon. not coming up my esophagus.
*norcino sausage is an homage sausage made of pork shoulder in a smaller diameter with fresh parsley inside to hail to the norcinos and norcinerias in the norcia region of italy.
**leonardo sciascia was apparently a ‘great’ sicilian novelist…i’ve never heard of him, how great can he be?
