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:
This is like a super extra busy week for me. My supervisor is out of town for training, and that leaves me in charge of our team of two. That in itself wouldn’t be a big deal, except that this week marks the start of our benefits enrollment period, the single busiest time of year…
Phigment turned me on to a new site – CodingHorror.com. I especially like this post on Egoless Programming: 1. Understand and accept that you will make mistakes. 2. You are not your code. 3. No matter how much “karate” you know, someone else will always know more. 4. Don’t rewrite code without consultation. 5. Treat…
I decided to give the whole Facebook thing a whirl, and much to my surprise have found oodles of people that I’ve been out of touch with. Facebook is like one big reunion! Family members, high school classmates, RITers, random Buffalo people I don’t even know (I am not adding you all as friends, sorry)…
We’re walking down Corso Venezia in Milan. These are three of my favorite things on that street.
Greg Connors has a piece in today’s Buffalo News about making money from blogging, which quotes yours truly: Derek Punaro blogs with his wife, Amanda, at Punaro.com. He says there are not interested in selling ad space. “A lot of people incorporate ads into their site to defray their costs and bring in some income,…
That is one mega sausage. Bet that would be perfect at a barbeque.