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:
Count me among the people that are underimpressed by the iPhone. For those of us that have been using smartphones already, the iPhone is a bit of a let down. Sure, it’s got that sleek, spiffy look that Apple has become synonomous with, and I can honestly say it’s probably one of the best looking…
There literally was only one red daisy out amongst a sea of white ones. Made for a decent photo. Update: This photo now for sale on Dreamstime
She dances, she crowd surfs, she adds a little more cowbell… and wait until you see the big ending!
From the WNY Progress Report: I know some will question the rationale in New York giving $1.2 billion in tax breaks and other incentives to a private company, but I think such questions can be easily answered in 2 ways: $2 billion in private investment and at least 1,200 permanent good paying jobs with AMD…
Took a ride through rural WNY today. Guess the kids are bored with cow tipping.
That is one mega sausage. Bet that would be perfect at a barbeque.