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One of the few things I missed here in Tennessee from my years in South Florida was the lack of true Spanish-style chorizo. There was a company in Miami which made amazingly good ones that even my sainted mother could not find foul and used them regularly.

You can easily find the Mexican aberration called chorizo in this latitude, but that makes me go all Cortes v. Aztecs because they are nothing more than sausages sprinkled with some paprika and bland as heck.

A week ago, I found out that the company that makes the chorizos, Elore Enterprises, had a previously unknown online store and I had to order some.

They got here today.

The simplest meal to make is a farmer’s one: big pot of boiling water you add potatoes, eggs and a chorizo or two. after the taters are soft, the eggs should be hard boiled and the chorizo about to burst. Drain, serve, add salt, olive oil and let the juice from the chorizo soak the soft potatoes.

If you know how to make a tortilla (Spanish omelet, not that other flat Mexican thing), just add the chorizo cut in thin slices to the mix. Don’t want to do the whole thing? Cut in small pieces and do scrambled eggs. Still too complicated? Get a piece of good bread, a piece of chorizo and a sharp knife (soft cheese optional) sit under a tree with your favorite summer beverage and just enjoy.