Pleased to report the Big Dig is over, the garden has expanded, the beasts are happy, Ol' Red is running, and despite the headlines, all's well with the world again.
As it turns out, the black water found about a meter down is ubiquitous for the area - a result of highly organic bay water seeping into the various caverns, nooks, and crevasses then putrefying. So, what was...is...down there has been "properly" covered up and the above-ground damage was fixed. What effect the new small drain will have on evacuating water from the yard has yet to be seen. Full report to follow.
Yesterday I made a bunch of Spicy Italian Sausage which is as good as ever. After letting it dry out a bit in the fridge overnight, today I'll bundle it up into 500gr packs and freeze it. At some point I'd like to either have enough customers coming by regularly or be able to schedule their trips into town so that I can sell them fresh sausage. Not that freezing is bad but fresh is better.
We will soon have a guest coming from the Land of the Big PX who will be with us for a week. It'll be our chance to show them around and do a little tourism of our own going to at least one place we haven't yet been: She wants to swim in a cenote that is in a cavern. I think we can accommodate that. Then there's spending a day or two, on a beach, by the ocean, toes in the sand. I think we can accommodate that as well. We'll even throw in the margaritas. And you'll get some pictures other than of the yard and the kitchen.
In exchange our guest has agreed to be the mule and bring a few items we need. A big bottle of Ibuprofen for one. It's rather expensive here for some reason and my sprint triathlon victor-in-training needs it. As well, a few other odds and ends including a food vacuum sealer. Air is the enemy of frozen food so this will enable vacuum sealing my products. When I want to legally export to Belize, vacuum sealing is one of the requirements. There be a market down there!
I'm thinking of offering for sale a few condiments to go along with the sausages. Items we use ourselves on a regular basis such as Pickled Pepper Relish and a Raisin-Onion Chutney. I could even see adding an aioli to the mix.
Sausages...there are so many varieties it would be difficult to list them all. There is fresh (or raw) sausage that must be refrigerated or frozen until cooked. Cured/Aged whole pieces of meat (ham), cooked sausage (hot dogs), blood sausage (boudin), liver sausage (liverwurst), cheese sausage (still made mostly of meat but with cheese inside), dried sausage (pepperoni), smoked sausage, and finally salami that are raw but fermented and aged sausages. Oh, and in America I guess you can add pickled sausage. I don't believe that's made anywhere else. And I believe the vegetarians have a tofu sausage. No meat. As we say in the South, bless their little hearts. So, I think every other sausage falls into one of those basic groupings, yes? So far I'm sticking to fresh. We shall see if that changes in the near future. I think it will.
Until next week, play well together.