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| Double brat, Charcoal Inn, Sheboygan |
What's cute, but futile is how some foreigners try to make hard rolls. You can buy them most anywhere, I think, even from WalMart; but if you're going to pick up a dozen from them, wait a day and buy them half-off because what you'll take home are really not hard rolls. I'm not trying to be arrogant. Arrogance is arrogance; truth is truth. Some people do simply know better, and most of them are from Sheboygan County, Wisconsin, a place I still can call home.
Check out the video some time to see a master chef turn out crusty gold. No techie has figured out how to connect smells to video, but when they do they really ought to start with a Sheboygan County bakery--right here, in fact, where the vowels in every word spoken are dragged into dipthongs to produce that lingual mess, Sheboyganese--not lake as in lake but la-yak is in la-yak. Listen and learn.
Listen to Mr. Navis here, watch him with his precious loads of fresh bread, check out the hard rolls--available only here--and then determine when you can get in a quick trip. Great golf, great brats, once-in-a-lifetime hard rolls, colorful language and--oh, yeah, how can I forget: La-yak Michigan.
World's best cheddar too, preferably from the factory in Gibbsville.
Look, Florida's fine, mid-winter. But a Sheboygan brat on a Sheboygan hard roll and January cold's no bother at all.
This morning, I'm thankful for home. Got to get there again.
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