Brass

After yesterday's long-distance view of the mountains, it's back to macro today and these brass kebab skewers that have been in the family since I lived in Turkey when I was a teenager. Our neighbour had been to the Spanish border yesterday (quite a usual shopping trip for people in our village as it's not far) and he brought us some morcillas and sobrasada.* So lunch today consisted of these together with aubergine and onion skewers cooked on the barbecue.

* morcilla = blood sausage made with spices and pine kernels.
sobresada = pork meat with paprika or chorizo spices, usually made into sausages, but this time our neighbour brought us a tub of it to spread on toasted bread.

This is another entry for this week's macro challenge.