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:
What a relief that the Sabres finally finished off Ottawa. All these playoff games have been seriously affecting my ability to get other things done, like work outside, pay bills, etc. Hopefully NJ/Carolina goes 7 games so I can get back on track!
With Stampede Friday and Shop-At-Work Monday now behind us, I thought it opportune to reflect on some of the frequently frenzied purchases consumers “need” that I don’t. Nintendo Wii – Perfectly happy pulling out my old school PS2 once a month to play Guitar Hero and Rock Band. Offline. We just don’t game enough to…
Amanda and I met up with John, Lauren, Chris, Allison, Suzy, Dave, and Sue and went to the Bring It Back To Life show Saturday night. Also spotted were Steven and RagingTaxpayer from SpeakupWNY.com. The show was great as always. The crowd size was a bit disappointing. We got to talk to Christina and Scott…
Amanda snapped a couple of shots of Ariella and I playing. 🙂
BuffaloPundit has been writing an excellent series of posts on the misnomer movement down in Bass Pro land. Frankly, I’m getting sick of the Tim Tielmans that are tarnishing the respectable “preservationist” moniker that many of us enjoy. Every time someone embarks on a personal battle to protest the latest development and they tack on…
Three photos from today’s visit to the hospital to share…
That is one mega sausage. Bet that would be perfect at a barbeque.