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 finally had the opportunity to listing to WNYMedia’s interview with Congressman Higgins. Who would have guessed that we’d be actually be agreeing on Route 5 issues? Higgins said, “The fact of the matter is according to the Department of Transportation, you have some 43,000 vehicles that travel from the Southtowns into the city of…
This was the first time this year we really got out for a geocaching adventure. We hadn’t yet made the time to even find the caches hidden near our house, so that was our mission today. We found our first one quickly, couldn’t find our second attempt, and then found six in a row. Included…
The Prison of the Psychotic Damned premiere went really well! The first screening was standing room only, and the second was pretty full as well. For a full review, check out North Buffalo Journal and Review’s recap of the event. Nice meeting you, Mike! I’ll just add a few photos of my own… Dave Franczyk…
Time to venture away from the politics for a moment and talk about something completely different – fireplaces. Our house came equipped with a wood burning fireplace, and I absolutely love it. What’s better than a roaring fire tempering a cold morning, or a soft romantic glow in the evening? I often sit entranced just…
I was going to post my reaction on the Bush-bash of the day, but then I saw that Craig already wrote exactly what I was going to say. C’mon, media. There are plenty of real things you can bash Bush with, but this one doesn’t even come close to being newsworthy. Talk about stretching the…
This is my new favorite photo of the Terminal, taken from outside of Arty’s during the Alive Night party on Friday. It’s a nice, full shot where you can see the tower, the concourse arch, and even the baggage building, yet it’s far enough away that you don’t see all the gritty details. I’m thinking…
That is one mega sausage. Bet that would be perfect at a barbeque.