No thank you, we do training several times a year at 9-12,000 ft and its a real a** kicker, especially with a 50lb ruck sack on our backs. But I do love the nature and views up there.C'mon up to where I live, 9100 feet!
And the MAJOR reason we moved was the humidity during the summers. Nothing like coming out of the shower and getting wetter after you've dried off. Pensacola isn't that bad humidity wise compared to south MS and LA, though. Went to Knife and Fork school there and enjoyed my time there. Even had orders there until a hurricane tore the place up pretty good. Ended up being stationed in Mayport, that led to Iraq that led to me retiring.
You hit the nail on the head there!I really like looking at the Snow, On the News !!!
Gary
Thank you very much, and thanks for watching. The only thing from the batch I haven't tried yet is the pork sweet/hot Italian. I'm not sure how spicy it will be cause I only added 2tsp to a 5lb batch.Looks great and perfect timing too, got that winter chill thing working now too.
Congrats, good looking sausage!
Good call, home brewing is huge out here and a couple of the guys I work with do it. Possibly trade will be in the works.Those look great and I'm sure taste awesome too. Sausage for beer is always I trade I make with my fellow homebrewers!
Thanks, I got two little pieces, the guys destroyed it.Now that's a nice looking lunch Thumbs Up
Gary
Thanks. Sounds like a plan, your invited anytime.Looks great, I may have to come down and sample some for myself!
Well I'm still wet behind the ears with it but it's been very enjoyable. And more importantly it's not hard, yes time consuming but I am also mainly using premixed seasonings. My vote is to just jump into, you can learn as you go, and this site in the Google of all things delicious.Making sausage (Sausages) is on my list of to do's
Gary