Dutch haute cuisine

Okay. We go from the high of family on National Public Radio to--how shall we say it delicately?--estomac de porc.

Dorcas got a notion to do Pennsylvania Dutch at market Saturday morning.

So, you stuff this thing with potatoes, sausage, carrots, and celery. Bake for 3 hours. Voila. It's haute cuisine. You slice it open and don't eat the casing. It's really just sausage casserole. Or, as we say in Monterey, pig stomach. A first here.

hungry in Souderton

Let's finish our ride to work at Souderton. Here, underneath the reassuring American and Pennsylvanian (well, with a name like Keystone) flags, is enough local color and cuisine to satisfy any man-sized hunger. For me it's usually Wednesday breakfast. The ice cream du jour is "nix besser." I asked for it. Oh, it's just a joke. At check out you can buy Mrs. Benner's famous slap jack hard candy.