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:
As a web applications developer, I often read Jakob Nielsen’s articles on usability. His most recent article deals with something of interest to the blogging world – participation inequality, or as we might say, lurkers vs. commentors. In most online communities, 90% of users are lurkers who never contribute, 9% of users contribute a little,…
Cambree started Preschool “mid-season” right after Christmas break. She had no problem on her first day, showing off her independence, name writing, and going potty skills.
I did make it out to the presentation of the pro-net neutrality petitions to Senator Schumer’s office today. Jen has a wrapup on her site. I have more to say on the issue, but I’m still adjusting to Amanda’s new schedule, so it’ll have to wait for another day.
This Christmas season is proving to be exceptionally challenging trying to get shopping done, cookies baked, the house prepped for Christmas, and everything else that needs to be done while managing Ariella’s eating/sleeping/pooping schedule. Amanda also came down with a sinus infection that’s had her mostly benched since Thursday. We wouldn’t trade it for anything,…
The Parent Network of WNY will be hosting their annual Harvest Honors Fall Festival fundraiser this weekend at the Central Terminal. There will be family entertainment, raffles, silent auctions, a farmer’s market, beer and wine tasting, and more!
That is one mega sausage. Bet that would be perfect at a barbeque.