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:
Well, it certainly didn’t take long for a replacement for Media Play to move in. Albany-based Trans World Entertainment (NASDAQ: TWMC), operators of several music and video chains, signed long-term leases to operate two of the region’s five Media Play stores. Media Play closed its local outlets in January. The two stores re-opening under the…
BuffaloPundit has been writing an excellent series of posts on the misnomer movement down in Bass Pro land. Frankly, I’m getting sick of the Tim Tielmans that are tarnishing the respectable “preservationist” moniker that many of us enjoy. Every time someone embarks on a personal battle to protest the latest development and they tack on…
The Marine Star (Aquarama) got it’s first coat of paint in who knows how long. Someone was kind enough to cover up the grafitti that marred it earlier this year. The cool thing is they even managed to match the paint colors pretty well!
I have over 1000 photos from Europe to process, but to remain timely here are some photos from Easter egg coloring. Happy Easter!
We’ve made it to my second stop of this trip – Milan. My coworker Mark’s wife joined us in Milan (Amanda will follow a couple days later) so you’ll see her in one of these shots. Our first stop in Milan – the Galleria Vittorio Emanuele II. Built in 1865, it was the Galleria from…
… but BuffaloGeek’s heartfelt post made me do it. Mostly because our stories are eerily similar – both involve geeks, wonderful women named Amanda, and an anniversary. Amanda and I had started dating in the late summer of 2001, so we were still really just getting to know each other. Of course everyone was a…
That is one mega sausage. Bet that would be perfect at a barbeque.