I'll Never Be a Proper Blogger

Silver Wedding FlowersHow do they do it? Guys like Stonehead I mean. He manages to run a smallholding and still blog a couple of times most days. I'm just not that organised or disciplined for that matter.

Take this week for example. On Tuesday afternoon we collected half a pig from Don Hutton. On Tuesday evening we dry cured the loin and put the leg to brine. That went fine.

On Wednesday we made sausage and faggots, and if it could go wrong, it did. On Thursday we hot smoked some Polish sausage and trout. This is the second test of the new smoker that my nephew Mick has been helping me build. Things went pretty well considering, it will need a few changes, but nothing major.

Now all this would be far more interesting in glorious technicolor but did I think to take photos – did I heck as like. Like I say, I'll never be a proper blogger!

Tommorrow, we're having a sampling session with the sausage and trout – I'm looking forward to trying the 'Chilli Willies' (tomato and chilli) from a recipe on the Sausagemaking.org Forum.

Other items this week, that have caught my eye include:

  • Photos of the Northfield Farm Spring Fayre are on the Northfield Website.
  • Shoppers at Blaby Farmers' Market on Saturday 24th May will be treated to a display of Maypole Dancing.
  • That we spend 5bn a year on sandwiches, on talkingretail.com. For an alternative way to do lunch, see the bento box entries on Soy and Pepper.
  • That the amount some people spend on food in a week makes me look mean.
  • That we waste even more food than was thought. How do people waste 1.2 million sausages?

And the picture...

...they're the flowers the kids got us for our silver wedding on 30th April.

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There are eight comments


You have been busy!

Jules, (Email ) (URL) - 11-05-’08 09:06
Mark Shirley

Langton Farm Shop at East Langton will be havng a Farm Walk & BBQ on the Bank Holiday Monday 26th May.

Mark Shirley, (URL) - 11-05-’08 13:19

Sure have jules – how’s your hubby getting on with his curing/sausage making?

Phil, (Email ) (URL) - 11-05-’08 13:25

Thanks Mark

Phil, (Email ) (URL) - 11-05-’08 13:31

Phill – he’s doing well. The latest salami and chorizo are hanging in the outhouse maturing. They will be ready to taste in about 2 weeks time. He hasn’t tried making normal sausages yet.

Jules, (Email ) (URL) - 11-05-’08 16:52

Brill I’m sure thy’ll be great – hope he’s keeping an eye on the temp – I’m not complaining but the weather always turns hot when you’ve got meat to process!

Phil, (Email ) (URL) - 11-05-’08 17:40

I do worry that this warm weather may kill the salami/chorizo, but they do seem to be developing a good coating of mould.
As for PYO we use Scaddows Farm, next to the farm shop. I can’t wait until they open!

Jules, (Email ) (URL) - 11-05-’08 18:31

Thanks Jules
I’d check the safety (say) on sausagemakig.org forums particularly if they have been made without cure – temp is more critical in this case.

Phil, (Email ) (URL) - 11-05-’08 20:29

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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