Some thoughts

With my exponentially growing follower-base, I've decided to meet high demand with a second post this week!

• A Haiku:
  

Repeats in my mind
bacon bacon bacon ba-
Spring in December

For some god-knows-why reason I woke up 45 minutes before my alarm this morning and couldn't go back to sleep. In my half-daze mind-wander I wrote that haiku. . . . Not completely random, I promise - stay tuned to next week's post for clarification.

• I just ate the Spicy Italian Sausage for lunch. I had it in a little bath of the bell pepper marinara I made. It was good, definitely the best Italian I have made. For some reason I think in previous attempts I used the large dye grinder for the meat. The texture was much better with the little dye.

• I need to not stuff the sausage links so much. The casing shrinks a little when it cooks so it hikes up the meat a little. I think if I make them more flaccid (yes, I'm using that word.) it will stay in the casing better.

• I have to admit I voted twice in the meat-type poll, so reported results are slightly skewed. My mind chose pork. My heart chose duck. I voted once for each. My brain is responsible or this blog (Hence: pork).

• Check out Kwan's blog. She posts much more frequently than me, and with a lot more interesting content. Plus if you look carefully she's linked Pork Pile, so you can come right back here!

• I will add some comments to the sausage-making photos soonish