Heiroglyphics

Gosh...is that MUSTARD on top? If that's mustard then maybe you made some wacky meatloaf? *scratches head* *whimpers* It looks like a brownie with chocolate frosting...but what is the stuff on top?! *whine* I just can't figure it out!!

BTW, I was chatting with Peggy C and she told me you live in Klamath Falls... lol...did you know that we live about 80 miles from each other?! :D Do you know where the Table Rocks are north of Medford? We are 3 miles north of the Upper Table Rock! :D Next time Steve and I go down to visit your area, I'll let you know, maybe we can meet up for coffee or something! :D

Nope, but I really wish it was something with chocolate frosting! Yes, that's mustard. The stuff underneath is a type of bread.

I had no idea where you were, I assumed SF because one of your narratives mentioned that city. (Was SO jealous, then!) Holy cow, that's amazing, and I do know where the Table Rocks are. I can't imagine why you and your husband would be down visiting Klamath Falls, but that would be great!

Well, it looks like liver paté under the mustard!
(Look!! I'm getting more used to my new Spanish keyboàrd!!)

Oooh, you have accents! Excelente! That means you also have the coveted ñ. There is supposed to be a way to make them on an English keyboard, but it doesn't work for me.
So, it's "copy and paste" for me.

Yes, it's Braunschweiger - liver pate - on Pumpernickel.

You have absolutely ño idea how chuffed I am that I guessed it right about the liver pate, Diañe!

Always happy to have inspired chuffing. Or, chuffitude. ;-b

I do chuffiñg; ît's öñe of my my spécialîties¡¡¡

Isñ't that somethiñg horses dö? OK, maybe horses and Englishmen.

I am not an expert of cuisine …. I simply say that you have a great imagination !
All the best
Fabio

Aw, thank you, Fabio! Maybe you aren't an expert, but you live in a land of deliciousness! ;-)

Hmm, I'll have to think about this as I've never tried pumpernickel. Pâté (copied for the accents) is great, then it may depend on the type of mustard...

German brown mustard with seeds is preferable, but I was out of it and reduced to using American brown mustard. That is less brown and doesn't have seeds. I didn't care!

Pumpernickel is a very sour rye, dense and crumbly.

Do you use powder mustard and paste mustard properly??
I use the previous powder mustard, but the family's reputation is good.

I use to "steamed meat buns"...

This is paste mustard in a jar. I use powdered for other things. Steamed meat buns - oooh!

Pumpernickel - yum ..

But liver .. I can do liverworst., but that's it ...

Spicey mustard?

If is, I'm on the way ...

Yes, spicy, or any kind will do. Believe it or not, all four Putnam siblings loved liver as kids! Specifically, deer liver from Dad's once-yearly deer hunt. Fried with liver and onions in a big cast iron pan. Yummy! VERY few kids (or adults!) will even stay in the house if liver is being cooked.
;-)

My Mom insisted [we had no say in it] that we all eat liver and onions .. "it is good for you" ...
But, when asked why she didn't eat any .." I eat molasses for my iron" ..

One of those things that once out of the house .. has not crossed my lips. Used to sit next to Dad at the dinner table when we had homemade chicken soup ... gave him any liver in my bowl !

Hahaha! Yeah, my brothers and I were extremely unusual. Mmm, chicken livers - gourmet eatin' as far as I'm concerned! ;-)

The important thing is it healthy ? !!!!!