I just got back from the cottage that we rent every year, and it always amazes me how much I fall in love with cooking again when I’m up at the cottage.

There’s something about working with tools that are always just short of what you want that seems to do this to me.

My sister also came up for part of the time, and played a big part in stirring up these culinary feelings of mine. She came up with the trunk of her little car fully loaded with bags and bags of groceries, and a cooler full of stuff.

She stayed with us for three days, and during those three days, she treated us to the most amazing ribs, succulent corn on the cob, a creamy to-die-for risotto (yes, she made risotto up at the cottage!), bacon-wrapped beef tenderloin medalions and rare, sliced, marinated flank steak.

And those were just the dinners.

For brunch (we never got up early enough for breakfast, so it was always brunch) she was on a major sausage kick I’ve always found it difficult to make sausage, because it takes so much time and attention on top of the stove. But she would brown the sausages, getting them that lovely rich color, and then she’d slice them and pop them in the microwave to finish them off.

It works for me! Sausages and eggs made for a very nice cottage brunch.

So now I’m back, and eager to embark on more culinary adventures. In a much better equipped kitchen then what I had up at the cottage, I might add.

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