A funny thing happened the other day.

I went to a sausage making class and emerged three hours later a fleeting vegetarian.

Bring on the beans and cheese.

Of course, I expected a slightly different outcome when I signed up for the class.  Visions of grinding my own meat and hand-stuffing thick chicken, turkey, and pork sausages filled my thoughts while mounds of frozen links filled my fantasized freezer.  I was one excited sausageer – that is until I spent 3 hours huddled around fifty pounds of raw pork.  There was just so much meat and so many people and so much talk about the step-by-step process involved in getting the poor free range piggies from the farm to that fork you’re holding in your hand there.  And the smell…. oh dear god the smell.

I didn’t know it was possible to get the meat sweats without actually consuming meat.