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:
Today I bring to an end a three year springtime tradition of shoveling half my driveway from the ditch across the street [where it gets plowed to] back to where it’s supposed to be. Yes, today we finally had a blacktop driveway put in. Here are the before and after shots:
From the Barenaked Ladies official website: A MESSAGE FROM BARENAKED LADIES By mutual agreement, Steven Page will be parting company with the remaining members of Barenaked Ladies. Jim Creeggan, Kevin Hearn, Ed Robertson, and Tyler Stewart will continue recording and touring together as Barenaked Ladies. Steven Page will pursue solo projects including theatrical opportunities while…
Mary Kunz Goldman’s article about Alive Night came out today, and it was pretty good. BuffaloPundit ranked it an all new record-breaking low score of 1 on the mockability scale. I would have given it at least a 1.5 for poor fact checking (it’s broadwayfillmorealive.org and Paderewski Drive) but we can blame the editors for…
Not sure I’ll be able to afford one, but it’s on… Chrysler Group President Tom LaSorda Says Dodge Challenger is a “Go” Press Release: July 1, 2006 Nearly 35 years later, Dodge Challenger returns as the ultimate modern American muscle coupe * Unprecedented public response to Challenger concept leads to “green light” decision for production…
That is one mega sausage. Bet that would be perfect at a barbeque.