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:
Ariella was in for her 4 month doctor’s visit today. She’s 12lbs 11oz and ~25″ tall. Here she is sleeping off her two shots.
*DING* Frank Lloyd Wright’s Fallingwater is the correct answer! Congrats to both Toni, one of our hosts at the Silverstone Inn, and Chris Byrd for guessing correctly. We planned a stop at Fallingwater on our trip home, since it’s about a 6.5 hour drive direct from Buffalo. More photos and narrative when I get a…
Now that the Jetta is gone (and the snow is still here) I’m selling the winter tire/wheel set I bought for it. I have a set of four 195/65R-15 DUNLOP GRASPIC DS-2s mounted on 15″ steelies (15×6) with 5-100 bolt pattern. Used on a 2003 VW Jetta. Great tread left, only used for about 7000…
All the QuickPlace functionality is working, but somehow my two existing PlaceTypes ended up with save/replication conflicts in them, which promptly caused them to be inherited into most of my places. My first shot at creating an agent to delete them deleted all the docs in the QDK view, which kills the place completely. I…
We took a ride out to the Hamburg Recreation Center to get discount tickets for Kissing Bridge and decided to make an attempt for a geocache or two. We trudged through the snow, but determined the cache we were looking for was buried under the snow and/or frozen to the ground, so we skipped it….
That is one mega sausage. Bet that would be perfect at a barbeque.