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:
I really didn’t even intend to try and get Ice Bowl tickets when I woke up this morning. I figured with 75,000 seats the game wouldn’t sell out for quite some time. Then I said to myself, well, if I’m planning on going, I may as well try and get the best tickets possible. So…
We have a hole in the ground! Only problem… we don’t technically have a building permit yet. They can’t set the footers until they have the permit. We’ve been stuck in this loop of the building inspector saying he’s going to issue the permit, but first wanted the fire chief to give an opinion on…
I was just finishing up hanging new blinds in Ariella’s room, when out the window I saw a complete semicircular double rainbow! We have an excellent vantage point for these types of things. This is the second time since we moved here (not quite three years ago) that we’ve seen one of these. Hey –…
That is one mega sausage. Bet that would be perfect at a barbeque.