Tom grew up in Milwaukee, bartended in Wauwatosa in the '70s and moved here in 1984.
Commentary, observations and musings about the outdoors, life in general and maybe Tosa politics and personalities will be the order of the day. He savors a lively debate as much as terrific cooking.
It's the start of the first weekend of 2013. You you liked Uncle Tupelo and Son Volt - for sure you're going to like Wilco.
With Jesus, Etc.
Jill and I connected with Sid and Lawyer tonight at the sacred House of Lambeau for the 2012 NFC playoff game between the Vikings and the Mighty Packers.
While out bow hunting I came across this track. It looked like a miniature log flume.
Leading from a rock pile, down a slight incline to the creek, within the flume there were paired sets of tracks spaced about twelve to eighteen inches apart.
It's the start of the weekend and time to mellow-out with Percy Sledge...
I should have figured-out earlier that there might be a connection but it didn't sink-in until I started feeling a whole lot better three days after I started feeling like crud.
The day following the Mighty Packers win over the titleless Vikings in the NFC Conference playoff it started with a tickle in my throat. I thought nothing of it - chalking it up to a typical post game reaction to shouting and yelling in 28 degree cold. Besides I felt fine otherwise. Scratchy throat. Big deal.
After letting the girls out at half-time Jill announced:
I know now that the Packers are going to win.
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Start your weekend with a walk down memory lane.
Widespread Panic covering this classic tune by Buffalo Springfield - with a bluesy twist...
Jill and I have put a working weekend under our belts up at the farm and it was 7 degrees out there today. Not fit for man, woman or Labrador retriever. The woodburner has been going non-stop and while it is a toasty 70 degrees in the main living area - it's brisk in the perimeter rooms. It was a good day to sharpen pruners and loppers and perform other indoor chores. Including some terrific cooking.
Here's a hearty meal that will take the chill out of your bones.
That sure is a lame-sounding title isn't it? Nevertheless, it is time to render the annual report. Or shall we say - a good portion of the year report.
For openers I want to remind my 82 readers that it's not easy being a blogger here at TosaNOW. The hours are long and criticism abundant. Try to pull an April Fools joke and you have to publish a disclaimer. Don't show any outrage over a new auto parts store in East Towne Tosa and you reap scorn and ridicule. Stand-up and put your reputation on the line to find a mechanism to preserve the Eschweilers and people tell you you're nuts. Gun owner and gun rights advocate? I might as well be certifiable. Some evenings I sit in the warming glow of my computer monitor and wistfully think back to the early years of the blog. I wax nostalgic and think about how the previous Mayor would poke me in the eye and I would do the same to her. Sigh. Those were the good old days. I miss
the old the former Mayor. It's hard to catch a break nowadays. Everyone's so ornery and on edge. Complicating it all we've been up to our elbows around here in spammers pitching counterfeit goods from China. And the pay still sucks. But I digress.
I'm not sure if this is safe for work. If you can't slow-dance a song with your sweetie at least close your eyes and savor this number by the incomparable Ray Charles and Norah Jones.
Here We Go Again...
From Wikipedia - the name is derived from Old High German Brätwurst, from brät-, which is finely chopped meat and wurst, or sausage. Though the brat in bratwurst described the way the sausages are made, nowadays Germans associate it with the German verb “braten”, which means to pan fry or roast. Bratwurst is usually grilled or pan fried, and sometimes cooked in broth or beer.
It has been an exceedingly long time since Smokey Joe and Braumeister and I have made sausage.
In my previous post I covered the first steps in making fresh bratwurst. Now that the tub of seasoned meat has been thoroughly chilled and the hog casings soaked and rinsed it's time to assemble the wurst.
Begin by slipping your casings over the tube of the sausage stuffing tool. Sure, I know what some of you are thinking but I'm not going there.