For Easter I made four 2kg batches of sausage – two for the smoker, one fresh batch for the grill, and a batch of breakfast sausage links (not shown). It was my first time using curing salts and smoking the sausage at a lower temp (160-180 F) than normal smoking temps. It was a tasty experiment, I learned a few things, and will certainly be making additional batches in the future! Here are some pics:
I’ve never had a music video before, and this is probably as close as I’ll ever get. Big thanks to Chris Byrd for posting his video from the Apriori art show held at the Terminal in early 2006, using a piece I wrote as background music. That piece was the Bergomask Dance, from a suite…
Ugh. I’m sorry, but they’re bringing Knight Rider back and they made KITT into a ricer Mustang? Ok, Hollywood. Rule #1 of TV shows where the main character was a car – if you really feel the need to do a reunion, you can’t change the main character! Although, maybe since Will Arnett is now…
Yeah… you may have noticed I can’t keep up with the blog posts. Obviously a lot has happened in the past 6 weeks and much of our time has been spent at the house – sometimes just observing, sometimes planning, and lately even some working. We are down to [supposedly] the last two weeks of…
I did make it out to the presentation of the pro-net neutrality petitions to Senator Schumer’s office today. Jen has a wrapup on her site. I have more to say on the issue, but I’m still adjusting to Amanda’s new schedule, so it’ll have to wait for another day.
Now that the Jetta is gone (and the snow is still here) I’m selling the winter tire/wheel set I bought for it. I have a set of four 195/65R-15 DUNLOP GRASPIC DS-2s mounted on 15″ steelies (15×6) with 5-100 bolt pattern. Used on a 2003 VW Jetta. Great tread left, only used for about 7000…
That is one mega sausage. Bet that would be perfect at a barbeque.