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:
Amanda and I both planned to take today off and turn this into a four day weekend for the sole purpose of going skiing. Planning ahead for a ski day is always tricky since you never know what the weather is going to be like, but today worked out perfectly. First, the weather was the…
It ain’t easy bein’ green, especially in Marburg, Germany where a new building ordinance now requires any homeowner that does roof or heating system repairs to install solar panels. From his deck, Mr. Schönherr can see the town’s famous hilltop Gothic castle as well as two of its three power-generating windmills. On his roof, a…
After my weekend in front of the computer, I’ve been trying to stay away as much as possible. But I’m sure some of the Lotus readers are interested in an update… so… after three days in operation there have been no reported issues! One of my placetypes ended up with a couple conflict docs again,…
Variety Club is holding a fundraising Halloween Party at the Terminal on Saturday October 28th, 6pm-midnight. This isn’t a CTRC-sponsored event, we’re just renting out the building, but I like to share all events going on at the Terminal. 🙂
BuffaloPundit today takes on the issue of people suing to stop the Southtowns Connector. I laugh at the standard comments, such as “By the way I think it is quite quaint that you think the residents of Hamburg and Lackawanna should have any say in what Buffalo would like to do with its water front.”…
That is one mega sausage. Bet that would be perfect at a barbeque.