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’m sure Independent Health wasn’t thinking of this when they came up with their new ad campaign – “You deserve the Redshirt Treament.” They might have rethought it. This probably isn’t the image they wanted to portray:
Amanda’s Grandma’s birthday was at the end of February, and since all of us except Cambree have come down with some sort of cold/bug I have some time to sit at the computer and finally process some photos. Here’s a slideshow…
The News had a story on the “triple play” packages being offered by your local communications companies. The triple play is the bundling of a home phone service, TV, and internet all by the same provider for a theoretically better price. I say “theoretically” because while the price is almost certainly always better than if…
Three weeks in a row, three great events! Thanks to all the volunteers who helped out to make Oktoberfest run smoothly this year. And, of course, thanks to all the bloggers for unplugging for awhile and coming out to have some fun! Great seeing you all again!
Buffalo, New York February 26th, 2007: The Central Terminal Restoration Corporation (CTRC) is pleased to announce our 2007 schedule of events. Building on the success of 2006, in which the Terminal saw 8,000 visitors in September alone, three new events are being added this year: A Dyngus Day celebration in conjunction with St. Stan’s and…
That is one mega sausage. Bet that would be perfect at a barbeque.