I tear the wrapper off a 3-Euro bottle of Cotes du Rhone with my teeth and push the cork inside with my guitar capo. It's midnight here in Nice, and the fireworks are blazing out of a lighthouse in celebration of our American Independence Day. In the States it's still the third, but this is as much a French holiday as American, I suppose. This is all besides the point, since my tale is actually set in Slovakia where I sampled delicious pig brains.
I say delicious with no twang of sarcasm. I ate them breakfast, lunch, and dinner for two days straight. Try them on a nice piece of rye bread with a side of tea. Mmmm! But In order to get them, you need to do some serious slaughterin'. Care to know more?
This article appears in Jul 1-7, 2009.