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:
Decided to take a walk up the road tonight with my camera, knowing there were some huge hay bales that looked like they might be an interesting subject. Turns out, Ariella was the more interesting subject, but the hay bales made a nice backdrop. This one took a bit of photoshopping, as I really didn’t…
Buffalo Hodgepodge is a relatively new blogger, but it’s good to see another intelligent person emphasizing a point near and dear to many of us “fringe Buffalonians”… Conflict between Amherst and Buffalo, Clarence and Amherst, Orchard Park and Buffalo, etc. etc. only masks THE big whopping, massive problem – which I’ll call “global economic uncompetitiveness .
(Edit: linked to updated, framed version on Flickr) The baby will be here any day, and we decided to add a hook to our bathroom wall. I love the visual of it and took a snapshot, then did a very minor Photoshop treatment where I made the wall black and white. The wall is actually…
Here’s a couple more photos to whet all your baby-craving appetites! Amanda and Ariella are both doing great, and both should be coming home tomorrow.
This is already “old” news, but I thought I’d mention it anyways… the Paderewski Drive approach to the Central Terminal (that’s the part between the circle and where the parking lot officially begins) has been repaved! Photo by Nathan Vester If you’ve been to the Terminal before, you’ll really appreciate the fact that driving up…
That is one mega sausage. Bet that would be perfect at a barbeque.