New Year sausages - cârnați - done

Romanian sausages are quite different to British sausages - no bread or rusk for a start - and highly flavoured with garlic, herbs and spices. Often, as are ours, a mixture of pork and beef though they can be just pork. Helluva faff but worth it (I'm on the switch and the 'pusher').

Now I can leave the rest of the dishes to Petronela. Usually they'd be for New Year's Day but because it's P's birthday on 31 Dec and, as Romanian tradition dictates, it's 'open house', we have to be ready a day early.

Again thanks so much for all the kind comments and sprinkling of stars; despite the kind assurances that I don't need to acknowledge them individually I will try to do that.