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:
As promised in a previous post, I wrote a letter to the editor of The Sun in response to their editorial on tearing down the Skyway. There it was today, filling up a huge section of the editorial page. Reprinted here: Editor, The Sun: The Skyway has certainly become a hot topic since waterfront development…
A huge congratulations goes out to our good friend, and Central Terminal Restoration Corporation President, Mike Miller, for being appointed Executive Director of Preservation Buffalo Niagara. Mike is leaving his job at M&T Bank to take on this new role, one that in his own words is “truly a once-in-a-lifetime opportunity for me!” Read the…
My luck won’t quit today. Ari wanted carrots for a ‘healthy’ snack, so I went into the fridge and saw that they were all rotting in the bag. So I took them out and decided to steam the good parts for Cambree’s first veggies, so they wouldn’t go to waste. Got them into the pan…
Sorry for the day or two off, here’s three photos to catch up with. Here we are in the very cool Mercado de San Miguel. Inside are a whole bunch of specialty shops, most single purpose – one for meats, one for cheese, one for nuts, and of course wine and beer bars. More photos…
According to a sign posted along Milestrip Road, Borders will be coming to the southtowns with a new store at Quaker Crossing. I have conflicting feelings on this. I’m glad that the southtowns will finally have something to fill the gap left by the closing of Media Play and Sam Goody. Unfortunately, it’s a new…
Merry Christmas from all of us to all of you! This was the photo from our Christmas card this year – taken during our annual day-after-Thanksgiving trip to Evergreen Hills Christmas Tree Farm with this year’s tree behind us.
That is one mega sausage. Bet that would be perfect at a barbeque.