I would be interested in some frugal/struggle meals from around the world. It is very relevant today for a lot of us. "Depression" recipes in the US are still shared and used. Thank you for your time and the communities telling their stories with food. I look forward to many more meals :)
I found it! Florek was using a specific name their grandfather called it, "maczka". I found that the word by itself with a spelling change is "mączka" (MONCH-ka), which means "meal" (e.g. "cornmeal") or "flour". It led me to find a recipe in Polish: "Jajecznica z mąką", or "Little eggy thing with flour". That specific string is everywhere! So now, this Polish breakfast food can be more accessible to any who want to try it!
i assumed it was mączka right when i heard it, it sounded maybe misheard in childhood and probably passed on like that, bless. also, i’m Polish and have never heard of it, but seeing the ingredients makes sense.
For me as a German it sounds like "Matsch" (mud). Florek tells that he ate it in the mountains with his grandmother. So it might be, that it is a "mixed" up word, mixing up German and Polish (or other) origins.
American here who has never had this, but I wonder if to elevate this a bit, if using bacon grease to cook it in , and perhaps some spring onion greens on top would bring this a bit forward in flavor? Often bacon grease has been saved to flavor other dishes and to use the oil, so I'm sure grandmothers and grandfathers would have done that, as well as the grease from any sausages that might be had. Of course, the more simple is for the hard times.
Struggle meals! What an idea to get people talking! I’d love an episode where people contribute recipes from their grandparents and great grandparents (possibly even farther back!) dedicated to what they ate in hard times. Also Beryl, you have an instant pot! Stock is super easy and much faster when you use that!
I used to clean house for this 101 year old Lady, Mildred Miller, and she gave me this recipe they ate from the depression times called "Rivel Soup". I haven't made it yet, so I can't report on it's taste, but Mildred would make it whenever she was sick or had a bad day.
It was a funny episode for me, a hungarian girl, because "maczka" is pronunced exactly the same as our word for cats "macska". So when I heard "I ate maczka for every breakfast" I was like... Excuse me, WHAT? 😂
I was wondering whether it was sort of an important hungarian recipe maybe? But I can't think of something that would resemble it. My parents are from HU/RO so there was a chance haha
Wow i wasn't expecting Galette Saucisse to be on any cooking channel ever haha ! This dish is originialy from britanny in France, since this is where buckwheat crepes are from. If you want to recreate the dish at home i would really advise you make the batter a bit thinner than shown here, the crepes will be easier to spread around using the swirl method Beryl used, and the best tip i can give is to make the crepes in advance, then when you want to eat breakfast, reaheat your pan and the crepe with it in butter, put the ingredients in the crepe and roll the galette inside the pan so that the crepe becomes crispy ! This is the biggest advantage of having buckwheat instead of wheat flour, it has more starch and no gluten, meaning you can make it very crispy when cooking it, unlike the soft wheat crepes.
BERYL can you do a video series on "Struggle meals" or depression era meals or wartime meals? Because with this craziness with Insane prices and low pay rates in America RN it would help SO MANY people cope with food scarcity with Flavor.
If the idli batch turns out to be hard and not fluffy enough then you could cut them in bite size pieces and make idli fry. You can find many recipes for it online. Happy eating 🙂
I tried to Google some alternatives for Maczka and I’ve found an Old Polish recipe for “Prućka” which seems to be just that. Florek, great job recommending it to us!
Regarding maczka, my Romanian grandmother passed a similar dish down to my mother and to me: Instead of wheat flower she used polenta. Only three ingredients, polenta, egg and milk. To make it tasty, heat the polenta in the pan without oil until it starts to smell like popcorn, then add milk and the beaten eggs, salt and pepper. Delicious!
This confuses me a little bit. By polenta do you mean mămăligă or mălai (cornmeal)? I guess I'm just struggling to imagine how polenta can start smelling like popcorn, but maybe I'll just have to give it a try and see for myself :))
Hey Beryl! I’m from Kansas, and I’ve seen a friend of mine make Maczka! She has a long line of Czech heritage, so maybe that will help explain the origin of that dish. She didn’t call it that I don’t think, but she said she grew up eating it for breakfast! What a small world!
That first Québécois guy made me so happy ❤️ I never ate those galettes growing up but it still feels emotional to see my culture on screen. Thank you ❤️
@@kates7277 En Gaspesie on appelle ça des ployes, mais j'ai su qu'il y a des gens de d'autres régions du Québec qui en mangent aussi. Je me demande surtout pourquoi elle ne l'a pas fait avec de la mélasse comme le gars disait dans le vidéo.
Wow I didn’t know Quebec had buckwheat pancakes. Galette looks a lot like memil jeonbyoung (메밀 전병 literally buckwheat crepe in Korean) which is a popular delicacy in Korea. It’s always exciting to learn my chosen country Canada and my home country Korea have something in common. Especially after living in Vancouver for the last 20 years. 🎉
It's originally french for Canada and they brought it over. In my country, the Netherlands we have it also, but we usually mix the buckwheat with plain flour nowadays to make it a bit lighter. We usually make bigger pancakes, pizza size, and then a whole buckwheat pancake is a bit too much. 😆
@@007carot y'a un ami qui m'a dit que les ployes c'est fait avec de la farine de sarrasin vert, et que la galette c'est le sarrasin foncé qu'on retrouve un peu partout - il est très fier de ses ployes du nouveau-brunswick ! Mais ça se peut très bien que ça change selon les régions. Dans ma famille , des deux côtés c'est galette (Estrie et Mauricie) et on n'a pas de farine de sarrasin vert - , je serais curieuse de voir pour les autres régions du Québec !
A dump and cook dish episode would be so cool. Something satisfying about just dumping the ingredients in, stirring, and boom food. Like dump cakes. dump and go casseroles etc. everything canned or boxed because some people have a hard time accessing fresh foods.
It’s funny how some people really like quickie dump and go style stuff, and then there are people like myself who can’t handle that kind of homogeneity in food.
@Rose you think? i know of people in Russia, Philippines, Finland, UK, and Canada doing this! I think there are many countries who rely on canned/frozen/dried products.
Beryl, first and foremost, love love love your show, who doesn't. Secondly, Indian here and my tips for a great idli comes from my 75 year old mom who is sitting next to me and watching this episode with me, so yes you can trust it. The water at the bottom of the IP should only be so much that it doesn't drown the first tier of idlis at the bottom, better yet skip the bottom most tier and add water freely so, the idlis at the bottom don't get soggy. Then, add some poha or beaten rice to your mix it makes it the batter ore fluffy. Lastly, keep the IP on steam and turned on with steam valve open for like 20-30 mins particularly for a idli pan like yours (tiny) so that they are cooked all the way. Another thing to note is, when the batter is made at home it is a labor of love and we add some methi seeds (fenugreek, no idea why they are called that) to improve the fermentation process, not the case in store bought in which they replace it with baking powder. Hope you enjoy the humble idlis :D. Well I have to also say Beryl, I why the zucchini into sambar, you also get a sambar mix of vegetables in the indian grocery store, so much better to use instead, just saying :)
Canadian here. I have galette saucisse a few times a month, and they're delicious. But pair them with spicy mayo, a drizzle of maple syrup, and some chopped kimchi? They're 🔥🔥🔥🔥🔥🔥🔥❤
Yes. “Struggle meal” episodes please. Plural. Also I lived this episode. Oh! Gluten free options from around the world! Like, how buckwheat is used and such ❤
About the Balaleet. You're right about the scrambeled eggs part. My mom usually fry minced onions and crack eggs on it and make like a oniony scrambelled eggs then mixes them with the balaleet. It tastes much better.
Galette saucisse is also a very Breton thing. Bretonny was one of the poorest regions of France and people massively left for richer provinces of France. They also went abroad, including to Québec, which would explain why you'd find a variation of galette-saucisse on the other side of the pond ;)
I'd love a cookie episode. You could also limit it by type if you wanted, like cookies to have with tea or cookies for a certain holidays. Also, if you look it up, there are Beryl chocolate chip cookies.
If your idlies are hard you can just break them up and make idly upma by sautéing Spices with Onions and mix it with the idly crumbs and you now made an Idly Upma Successfully, It’s very delicious.
I've never heard of Maczka, but I have a strong belive, that you can't go wrong with egg, milk and flour - no matter what the ratio is, it'll be fine. I was also thinking about a hot sauce, maybe some greens and cheese. Maybe you can create a slavic shakshuka this way ;)
I agree, you can't go wrong with eggs, milk and flour - French crêpes, Dutch pannenkoeken, British Yorkshire pudding - so many different variations, toppings, fillings, and sauces/condiments 😄 And now Polish maczka - another one for me to try 😊
@@andrewjohnston9115 Lol 😄 I would definitely eat that very happily, but I would probably more likely go for pannenkoeken with cheese and sausage or bacon, (or maybe sometimes with sweet toppings). Whatever, it's a really good combination of 3 ingredients 😊
Some cracking dishes there - well presented as usual. You have some terrific followers. Special props to the Canadian chap. I'd love someone Galette Saucisse for brekkie.
soooo delicious, sadly I cant handle fermented foods, but thats one of the things I am the most sad to have lost since I descovered that foo intolerance
I’m Vietnamese and so glad you got to try Hu Tieu Nam Vang. You choose a great soup base powder. You should be able to find any Quoc Viet soup base products at any Asian grocery store if not then any small Vietnamese grocery store.
I'm a Québécoise but I have family in New Brunswick. I had no idea Quebec had a buckwheat crepe we called them "ployes" like my New-Brunswick Grandma! This channel will always teach you something even about your own culture! Thanks Beryl!
While making MTR idle it’s good if the curd is slightly sour … helps ferment it a bit. And the consistency must be thicker than a dosa or pancake batter or more like your cake batter … consistency is also very key ! Needs some try .
I love the idea of a struggle meal episode ; my first thought however when reading the term “struggle meal” was a dish I crave when I feel sad/down but I know keep eating is necessary and trying to keep it balanced 😅 I think both ways could make beautiful episodes
I'm not Indian but my husband is. We also use MTR (SIL gave them to me) and we love it. I also failed so many times before I succeeded. I usually only add yogurt, no water. I also let the batter sit for 2-5 min before steaming. I bought an idli pot that's like a pressure cooker and I found that putting over high heat will ruin them. Mine is on medium heat and I steam them for a lot longer than the package says too. Mine come out great everytime now Also, I wonder if your low fat yogurt has something to do with it.
With regard to idlis, I treat them much like one would treat dumplings. Closed basket steamer, cook until they are done. Idlis do not need to be cooked under pressure. So any steamer/ double boiler will work. You just need to do it once to figure out how long your setup takes. There is a dedicated idli cooker pot available, but even though i have one, I seldom use it. The easiest way is to use the idli plates in a crockpot with an inch or so of water at the base and using a lid that tightly seals everything so as to retain all the steam inside. It can take anywhere between 10--15 mins. Make sure the heat is low, this gives you both softer idlis but also flexibility in case you have to step aside for a second.
Your videos are like a hug. Very comforting. The way you edit with the contributor describing the dish with images of you making the dish is special. I’m sure it’s a lot of work but it is really effective.
I really Like SmorgasBORG but that is a whole other thing! LOL Smörgåsbord is a buffet-style meal of Swedish origin. It is served with various hot and cold dishes. Smörgåsbord became internationally known at the 1939 New York World's Fair when it was offered at the Swedish Pavilion "Three Crowns Restaurant". Wikipedia
When Martha Stewart made Balaleet I was floored from how such an obscure dish from my region made it to Martha (cuz it really is a quirky home dish from our grandmothers' early days pre-oil wealth, making stuff from whatever in the pantry, and a breakfast sailors would eat while on pearl diving voyages, all carbs and sugar, not something we serve to tourists usually because then idea of sweet pasta is a little ew) but I musty say seeing you do it filled me with pride! Love you Beryl xxx
there are quite a lot of very similar sweet noodle dishes I came across in "oriental" cuisine, it is very traditional. A few examples: -Meethi Seviyan from south india -Faloodeh from persia -Kunafa from turky -Shemai from bangal less sugary bust still sweet is also a trend in eastern europe and therefor ashkenazi jewish cooking, vereniki filled with blueberries, noodles with poppy and milk, sweet noodle kugel . . . germany has "schlupfnudeln" that are most often prepared sweet noodles and sweet is only weird to the "modern" eye.
I grew up on a version of maczka that came from my english miner heritage. We just call it egg gravy served on toast. Great with a little cheddar on top or salsa.
these were all such fascinating dishes. thank youuuu for featuring us, Beryl! 🤎🤎🤎 that idli, sambar and PODI combo looks delicious. I'm with you on having a go-to breakfast, my go-to is a sunny side up with PODI sprinkled on top. Based on the day, I'll usually vary the PODI I use 🤤🤤🤤
Steam the idlis in the instant pot but don't let the pressure build up otherwise idlis are too hard: Place the idli stand in the instant pot. Close lid and keep in steam mode in venting position, and press start. The thing to note is that the time on the instant pot does not work in the venting position, so you have to use a separate timer.
I second this! Another thing that also worked for me was pressure cook mode, where you start off by sealing the vent until the timer starts, and THEN let it start venting. This gives similar results as steaming all the way with the vent open, but there is less risk of losing all the water in the instapot which can lead to a burnt bottom. However, venting it in steam mode all the way is definitely more hands-off if you use enough water. In both cases, I set the timer for 10 minutes, and it works.
About "Maczka". My mom makes this dish very often but calls it just "omelette". I was confused because for me it looked like scrambled eggs with flour and milk. In Germany and Austria they have something similar but sweeter version. Kaiserschmarrn.
Idlis remind me a lot of a type of Chinese steamed rice cakes called “Paoba” or “泡粑” (a version of Fa gao)! They also taste slightly fermented but the difference is that they don’t contain lentils. I wonder if they are related somehow and hope that I can try idlis one day.
Idlis are of manh types. The most famous would be Rice idli and Rava Idli. Rice idlis are lighter compared to Rava (semolina) Idlis. I am weirdo so I like oats idlis the most.
This is the second video in the last few weeks with a soup! A while back you were like 'would the soup people like more soup?' and you know what: as a soup person: yes! A soup video would rule! I'd get my mom to finally write down her sausage and greenbean soup recipe, finally.
Throwback moment here for me as Mascka was mentioned. I’m from Germany and my Grandma occasionally mentioned „Eierbrei“ (egg porridge) on wich she was eating and raised when she was a kid or young woman around and/or after WWII. She never handed an exact recipe, but she talked about 1 Egg lasting for the whole family by adding a ton of milk and/or water and some flour. I’m pretty sure considering that it probably was buckwheat, rye or spelt flour, cause it was cheaper and easier to get around that time.
Hi Beryl! South Indian here, I think the problem can be from instant mixes rather than the instant pot. I usually ferment the batter from instant mix (leave it on the counter over night) usually gives much better result than making batter and immediately making idlies. And cook idlies no more than 10 minutes. Hope this helps😊
Hi from France where we eat galette saucisse in a tooootaly different way. It's a quick meal mostly cooked in Bretagne. You first put the galette, then some cheese, caramelized onions, a drop of mustard and a large sausage. Roll it and eat it on the go for lunch. These are often soled at music festivals or cultural events. They're cheap and good, and pair well with a cold beer. No molasse, no coffee ^^'
The vermicelli dish (balaleet) reminded me of "sewayien aur aalu" that we make at our home, it's very similar in its sweetness and there's also a similar savoury addition to it but instead of eggs it's spiced shallow fried pieces of potatoes, the spices are the common Indian ones turmeric powder, red chilli powder, coriander powder, and salt (I am unsure if this is all, but that's all I remember) Unfortunately Idk the vermicelli preparation, so this is all I can tell for now.
I happily use soup bases and carton stock when cooking. I think its more important to eat good, nutritious foods with a pre-made stock than to eat overly processed food when in a hurry.
Similar to the maczka, my Appalachian grandma always made scrambled eggs with milk and torn bread (usually the heel.) All of my most nostalgic meals are hold overs that her parents grew up eating during the Great Depression.
For idli - Boil water in the idli pan with lid closed. Once the water comes to rolling boil, add the idli plates with batter, close it and reduce the heat to medium. This prevents the water not to evaporate fast. Helps to cook idli softer.
Hello from United Arab Emirates! Yes, you can do scramble egg and mix it with the vermicelli noodles for balaleet, some people also add caramelized onion to it which I personally like 😋 I hope others will have enough courage to try it and enjoy it too
Never used idli mix but one thing that might work is to let the batter rest for 5-10 min. It might soak the water and then you can add a little more water if needed to make it flowing consistency. Idlis cook hard mostly because of lack of water and doesn't rise because of excessive water. You can also try rawa idli premix. I think those fluff easily.
Galette saucisse is an extremely famous stadium food in Britanny, France. There's even a song about it (Galette saucisse je t'aime). Traditionally you make it with just buckweat flour, water and salt (and sometimes egg). Funny to see it as a breakfast food in Quebec.
Il y a eu pas mal de Bretons qui ont traversé de ce côté-ci de l'océan ! Y 'a même pas mal de gens dont le nom de famille est Breton , au Québec. Et on est clairement du côté beurre salé de la vie ! Je n'ai jamais mangé de galette saucisse, mais de la galette tout court, ça oui. C'est clair que j'essaie ça sous peu - on verra si après je chante Galette saucisse je t'aime haha !
The Maczka reminds me of a southwest German dish we call "Eierschmier", basically "egg spread". It's very similar, but the base is usually diced bacon, then you put the milk, egg and flour. We also eat it with sourdough bread. Where I'm from it's usually made when drinking or after a night out for the rest of the fest, as you can whip up a large quantity very easily and most people in a village will have everything you need in the pantry. I remember fondly being crammed into a kitchen while enjoying a last beer and Eierschmeer, before toddling home in the light of a new day.
Oh Beryl. Where to begin. I freaking love your channel. I’m not sure how I stumbled upon it but you are a delight. I love your enthusiasm, your honesty, the art you feature, your husband, the vintage dishes… I could go on and on. Keep up the great work. I’m so intrigued by your audience as I’m a “hitting my senior years “ Canadian gal…..so much to celebrate in your diversity I’m damn sure. ❤️🥰👍
There is at least one fairly similar 14th c Italian dish with almonds and no omelette, and I think one in an English cookbook, but I'm not 100% certain on the latter.
yeah, overall, many old traditionaly cuisins have those sort of combinations, like indian food has a lot of fruit in curries, everywhere where plantains grow they are eaten combined with fish, meat or spiced beans, thai sauces often contain quite a bit of sugar, china has papaya pork soups . . . .its quite a modern thing to draw that line.
Hey Beryl! Maybe you could do a video on struggle meals? Would be cool to learn about hyow different countries delt with food shortage/poverty. Its just a suggestion of course
Thank you! Like you I'm a New Yorker who loves to explore the world through food -- I love how our home is a place where you can try Laotian and Cambodian and Georgian and Trinidadian food, love learning about the world through your channel
I asked a friend of mine who's of Polish descent, and she asked her parents about maczka. She had this to say: "Okay! I have asked the parental units, and have regional sorta feedback, which was fascinating to hear! Neither have heard of maczka, and my dad hadn't heard the meal in general. My mum, however, has, and apparently even made it when we were younger ( though I do not recall it at all). She'd been born and grew up closer to the Silesian region, but said her dad had called it szołtaj-bołtaj! Her side of the family was from the east though, where like, it was technically eight different countries over the span of the last century, so a hodge podge of different influences. She was delighted to remember all that, so thanks for bringing a smile to her face!! :D"
However, Balaleet can be served scarmbled in but the usual way is you make a thin salty flat omelet like a crepe and use it like bread to with your fingers to grab the balaleet, some simply roll up the balaleet into the egg roll like an omelet filling
I looove idli. Being Hispanic rice and lentils are right up my alley, but with sambar? Amazing!! I had no idea they sell prepared powders. Definitely going to hit up the Indian market here sometime soon!
for idli, if they aren't fluffy then you can add half a teaspoon of baking powder or eno, they will definitely rise. it's a trick we use whenever we make instant idlis. do a tester one before cooking whole batter too
I don't think I'll go back to powdered soups now that I've found Better than Bullion which is a paste with a ton of flavor, but I totally support people using whatever get them fed. If the only way you make soup is with ramen flavor packets but it makes you content, go for it. I appreciate that you're always clear when you've had failures, couldn't find ingredients or had to make adjustments. On a side note, are there any dishes with egg that you don't like? I don't think I've ever seen you not impressed with eggs! :D
My grandmother's struggle meal is something that they made up and doesn't really exist. They were German immigrants, so it had that influence, but its a stiff dough made of egg, flour, salt, and milk, then rolled into long pencil-thin logs, which are cooked in a pot of milk that's been thickened with the flour you used to roll the dough and a little sugar. The milk gets super thick and the 'noodles' get the best texture. It's eaten with a side of venison (which came from the deer they hunted and was their main source of protein). I made it for my husband for the first time and he said it reminds him of when you skightly undercook your pancakes (in the best way, lol). I have fond memories of rolling out the dough with my grandmother, who passed away recently. Almost every ingredient came from their farm or the woods. My great grandparents spoke very little English when they came to the US and it was the Great Depression, so they made this dish that we call Rainworms. If anyone knows what German dishes this may have taken influence from, I'd love to know.
I am from Greece i rarely eat breakfast and if i do it also depends the season that am currently in at spring am more lucklie to have greek yogurt with honey and almonds ( yes i do eat more staff i just say the ones i eat the most as breakfast) at summer its almost always melon , watermelon, egg figs( best kind if figs in my opinion) and vanila fruit! ( I do directly translation from greek to English so the staff am saying may have another name in English normaly ) at autumn 80% am having bread with marmalade and milk with honey and at winter mmm probably just herb tea because i find the days too short to have 3 meals a day
Hello my Greek friend…your reply was so honest and realistic. As an Armenian, I too have very similar breakfasts. Sometimes I like to add fresh farmers feta cheese and tomatoes on toast when in season…but our breakfasts are very simple and satisfying. Hope to visit Greece soon!
Was watching a video on organizing your bathroom cabinet when I got the notification for a Beryl video. Yeeted right on out of that bathroom cabinet video, yep!
I grew up with maczka too. Sława! Also from the Silesian (Śląsk) region. Certainly, potato pancakes were my favorite dish that my grandma made all the time.
OH YES, i lived in Tamil Nadu for several years and Idlis are my 2nd fave breakfast. My first fave is from there as well, Paper Dosai with potatoe masala, and coconut chutney , yum yum
Beryl, in regards to broth, I highly recommend making your own chicken broth in the instant pot. All the beautiful benefits of homemade stock without any of the work. I use chicken wings or thighs for maximum collagen and flavor.
Hi Beryl being a person who struggled getting idli right as I made it from scratch.. I can use idli rawa and urad daal (white lentils) in the ratio 1:1 soak them separately for 6-8 hrs. Grind the lentils into a fine textured thick paste. It's important not to make the batter thin. Then remove all the water from the soaked idli rava and mix it with the lentil paste. Add salt to taste and mix it thoroughly. Cover it and keep it in warm place or in oven for fermentation. In winters or colder days add half cup rice flakes while u r grinding the lentils. If the batter becomes thin.. make dosas..
I was intrigued by the fact that Florek said he couldn't find this online. I googled it in Hebrew and found out that Patchke-Matchke was mentioned by some people of Polish decent to refer to scrambled eggs. I wonder if his grandparents "invented" the idea of adding flour to stretch the recipe? what do you guys think?
Struggle meals and out-of-the-can meals please! Also cool to see the galette saucisse, it's a speciality of Rennes in Brittany, France (probably where it came from!)
Better than Bouillon is my stock/broth of choice. I've made my own stock, because sometimes it's fun, but for every day cooking, BtB is my go-to. I'll even just make a cup of the stuff to drink when I'm not feeling well; it's that good.
For the balaleet my husband likes the egg unseasoned, I like it peppery and salty. At my grandmas the would saute onions until slightly golden and egg and mix it in the vermicelli, because the onion becomes sweetish. I agree it is quirky, but I love the sweet salty combo of this dish.
The buckweat sausage crepe is from Britanny, France. It's a traditional dish in eastern Britanny, around Rennes. It was most likely brought over by French Breton immigrants.
The more typical polish breakfast is dry soup Sliezieniewska. Boil donkey bones, salt, 1 kilo each of potatoes, flour, sugar, Lard, pigs blood, coal and 2 drops of vanilla essence for 2 hours and 43 mins and presto! Sliezieniewska!
Vietnamese dishes are so balanced. All dishes from South East Asia are like that because of the principles of Thai cooking: sweet, sour, salty and bitter.
Idlis and Sambar is one of my favorite breakfasts. I will definitely try my Instant Pot next time. I need to be more careful to oil the pan depressions, I can see. Thanks for the inspiration, I definitely prefer savoury breakfast alternatives.
I'm super happy you loved the galette de sarrasin yay! There was an issue with my submission so I resent it hence the mix up between molasses and all. Either way I think she nailed it and super happy she loved it! I enjoy it just simply pork breakfast sausage wrapped with a galette then dipped in molasses. paired with coffee of course;)
