With the humidity gone and little chance of seeing 30 C before we see -30 C, Market Square beckoned this morning, as did a trip to the Baltic Deli just to ensure I had my fridge full of Polish labelled food.

That'll be a Lwowska sausage on a Krakowska in the lower left, black current juice behind apple/peach next to a loaf of chleb. The cold cuts from the Baltic are all in a bracket above anything I ahave ever had. How the world can rotate without knowing that these northern Slavs smoke pork better than any other nation is beyond me. These two are variations on a theme, the smoked but unground pork sausage. Another delight is the variety of smoked and peppered full pork tenderloins which, like the products of Lwow and Krakow (pronounced Wvuv and Kra-coov respectively) are also named after the towns they are from. Even for the daughters of Warsaw who run the place can keep track of which pork loin is in the style of which village. It is all good.

Chleb is the Polish wonderbread, the ubiquitous medium rye that you buy at the corner store from a baked daily bin for 15 cents. You buy it daily in Poland as preservatives are frowned upon - so the next day it turns to concrete. Wrenched my jaw for a week on an early morning heel of the previous day's chleb once.

Next to the Polish delights are the romas and heirloom tomatoes down at the market. Russian blacks, lemon boys, and a creamy patti-pan that you would have a hard time identifying as the flavour of a tomato - which is really the point. Between them Polish cranberry-horseradish sauce.