Another post that is now public: I would like to make to a kind of Italian sausage (what else would a Jersey girl make) with the pork and venision -- I don't have a smoker... any suggestions? My reply: OK, start with lots of garlic, and you can even add things like rosemary, oregano, thyme, sweet peppers, onion, and even cheese. The onion and peppers I use are dried and don't add more water. The cheese I use is a high melting point cheddar that's cubed, available from one of my sources. All these are also available from the sausage making suppliers. If you like fennel seeds, add that too with a little anise seed. When I do fennel, I grind some in a small coffee grinder and use some whole as well. Also, ground black pepper and coriander are useful as is sage (easy on sage, its hot spicy). I use fresh and dried garlic and any recipe that calls for it I usually double or triple that amount. If the venison is gamey tasting, you can also add a little ground up juniper berries. They take away some gamey taste, but go easy. Italian sausages are usually all pork, no beef, but as mentioned, salami and pepperoni are OK with beef, and pork or venison, as is summer sausages. Things like hot dogs and bologna are pureed meat with cereal or soy added. For a smoky taste, I use liquid smoke. They sell small bottles of Wrights Liquid smoke in some supermarkets near steak sauces, but I usually buy a half gallon bottle from a sausage maker supplier and use maybe 2-3 tablespoons on a 10 pound batch, unless I want a lot of smoky taste. I also make a really good Canadian bacon that uses a whole boneless pork loin. I get a ham or bacon brine cure mixture and inject it into the pork. Then I place the injected pork in a big vacuum tight vessel and fill it with the brine and pull a vacuum on it for 1-2 days. THis last time, I added some maple syrup to give it a special tang. It too gets liquid hickory smoke flavor. Baked slowly at 200 degrees about 6 hours. Cooled, chilled and sliced. Then, I use a Food Saver machine to pack small amounts of it. Store cost about $6+ a pound, my cost under $2.00 a pound!! I have a decent digital scale that also weighs grams. I use Nitrites in all my sausages as they are not completely done in a refrigerated environment like they do commercially. The Nitrite amounts are tiny and that's what gives cold cuts their red color. They are tinted pink and are mixed with salt, so the ratio is easier and more accurate to measure. That's the main reason I don't use Morton Tender Quick, as you have little control if its added too much. I make pastrami out of corned beef, but simply coating them before they are slowly baked. A year ago, I made about 40 pounds of pepperoni and salami each, and the were not only baked very slowly (8 hours at under 200 degrees), but also dry cured for about a month at room temps and refrigerated. I used fibrous casings that are not edible, as I stuff these casings very tightly with the meats. Using edible collagen or fresh casings will burst if I were to use them. So, when I want to slice the salami and pepperoni I peel it first. I gave some to a kid who though it was a bit tough, until I asked him if he has peeled it beforehand.. DUH!! I have a professional meat slicer too as well as some vacuum systems I use to marinate and do a little home canning with. As mentioned, after mixing and before stuffing, cook a tiny sample and taste to see if it suits your taste buds.

Do you mind a NH gardener joining this discussion? Megmaine, very impressive successes in your garden. I don't usually use eggplant but your description makes me want to try one from the farmers market to see if I should include next year. I love growing nasturtiums and calendula just for pretty even though I know they are good plants in the garden. Also like marigolds esp lemon gems which have such nice foliage and lemon scent. Is anyone having trouble with plants bolting? Daikon radish is bolting on me. Some pretty young bok choy is also going to seed. Lettuce seems to be doing nicely. Second crop of sugar snap peas (tall variety this time) are coming in but they aren't as tall as I expected. Beans starting. No trouble with zucchini and summer squashes. Last year we also had a lot of rain and a neighbor was shocked that my zukes did well. It was first year in a lasagna style garden. Had first zuke last night. The sneaky curcubit almost got too large. My husband was waiting for me when I got home because he doesn't dare touch anything without my ok. He said it was time to pick squash and he needed more lettuce for his lunches. Cherry tomatos are planted around our kitchen porch but without the extra organic matter that the lasagna beds have. Soil looks too compacted. The peppers are lined up along south wall of our white house. Last year peppers seemed to come in early and turn red early. Right now have some about 2" long - a variety of heirlooms. I can see where black top driveway heat would be a help. Had to re-seed pots of basil. Looked like some damping off problems. Some varieties are doing super but not all. Also, they are already putting up flower stems (holy basil and thai basil). Golden beets planted a month ago looked good. April planting of beets was dismal, maybe one or two plants germinated. Same with chard. (short rows) I think this was the year of re-planting. Confection winter squash looks like it is doing well. Some small squash started. We were very happy with this variety last year once we let it sit a month or so after harvest. It was extremely dry at first but then became the perfect squash. We had a few mold but basically they did well in a box under a basement workbench and we had squash in April. I think I save one for May first just to say it lasted that long.

You could try these for dessert or how about Gingerbread or Gingerbread cookies? Czechoslovakia Cookie Rolls Cookie type: refrigerator or icebox This recipe came off the internet at www.foodnetwork.com in 2004. These are a rolled into a log and then cut into slices. Yields about 40 cookies. Ingredients: Dough: 1 cup unsalted butter, plus extra for greasing baking sheets 8 ounces sour cream 2 cups flour 1 teas salt Filling: 12 ounces apricot preserves 3 ounces sweetened flaked coconut ý cup pecans or walnuts, chopped 12 maraschino cherries, chopped Directions: Preheat oven to 350 degrees. Grease 2 baking sheets and set aside. For the dough: In a mixer, beat the butter and sour cream until smooth, about 2 minutes. Gradually add the flour and salt until dough stays together and pulls away from the side of the bowl. Refrigerate for at least 4 hours or overnight. Divide dough into 4 even pieces and roll into 9 by 12 inch pieces about ü inch thick. Set aside. For the filling: In a medium bowl, combine all 4 ingredients and mix until smooth. Divide the filling into 4 even portions, and spread 1 portion of filling on each piece of rolled out dough, leaving a 1 inch border. Roll lengthwise and transfer to a cookie sheet. Place2 rolls on each cookie sheet. Bake until golden at the edges, about 35 to 45 minutes. Slice while still warm into 1 to 2 inch slices and cool.

Jen, How rude of your DH to bring home germs to you. I hope you get well more quickly than usual. Jennifer, I really think more and more than whatever you and I both had in November was the flu. I've been around so many sick people (despite my best efforts to avoid them all) and haven't come down with anything, so I think I've already had it and now have some degree of immunity. I really do believe that. Eva Purple Ball is a good tomato. The color really is a deep pink, not purple, and the fruit are very smooth and globe-shaped, and maybe weigh 5-7 oz. each. It produces a decent harvest here. Rebecca, Take care of yourself. Everything else can wait until you're able to breathe more easily again. I've noticed lots of folks in our area are having respiratory issues lately. Nancy, We fed the Daytimer lust by buying them and they were marvelous. I think that was in the 1980s, maybe the 1990s too. I don't miss having one now and y'all know if I had one now, I wouldn't use it. I used to always buy Tim one for either his birthday (which is in December) or for Christmas until he started keeping track of everything on his phone maybe 5 years back. If he ever loses his phone, he's going to be so disorganized. Lucky went out yesterday, stayed out all night, but was outdoors wanting to come in and screaming to be fed this morning, so I do believe she's here to stay. We have been adopted so many times by so many animals since moving here. I guess we are big suckers because we cannot turn away an animal that needs a home. Like you, I never forget the pets we've lost. I think of them with happiness and with sadness, and I don't want to forget them. I've learned the more love we give to these animals, the more we receive back from them....and the more love we have to share with the next animal that comes along. Sometimes people tell me they don't have enough love to expand to another animal. I think they are wrong---I don't think you have to stretch some finite amount of love to make it cover another animal----I think the amount of love you have to give just is infinite and just grows and multiplies. Don't freak out over the seed sowing and WSing. It isn't like you get only one chance and don't get a do-over. Be patient. Stuff will sprout and grow. You'll find places to plant it all, and if any varieties don't grow (assuming you didn't sow a whole pack of seeds), you can just sow more seeds. We have a long season and plenty of time to plant more and more and more..... If y'all were warm yesterday at 46, then today we were hot at 63 degrees---and sunny! I love it and think we will have a couple more 'hot' January days before the next wintery blast hits us down here sometime Thursday. It's supposed to rain tonight and tomorrow and maybe tomorrow night, and they mentioned the word 'thunderstorm'. The amount of rain expected is small, except for anyone who lucks out and gets a thunderstorm. If we are going to have a thunderstorm, I wish it would just go ahead and hail. That way, we can get our annual quota of hail out of the way before there's any plants out in the garden that it could hurt. Amy, I think God sends us replacement animals before an old one dies. It happens every time. Lucky had been hanging around for quite some time now, but lurking nearby---not coming directly to us. I saw her for weeks and weeks before Yellow Cat suddenly went downhill and died. She has taken his place in the spare room upstairs and acts like she's been here forever. Shady is the last of a couple of litters of kittens gifted to us by Emmitt and Midnight when we first moved here and they just showed up out of nowhere. I enjoyed raising kittens and keeping them together their whole lives, but we got Midnight fixed after her second litter because we didn't want to turn into crazy cat people with 247 cats or something. Since then, we get each cat fixed ASAP after it shows up or at the appropriate time after it is born. (This, of course, does not work when a mama cat shows up with a bunch of babies in tow. and you find yourself adopting 5, 6 or 7 cats instead of 1.) It must be lonely for Shady to have outlived all his litter mates. He is a good decade older than the other cats we have now, and he does act paternal towards them. I think he learned good paternal behavior from his dad, Emmitt. He loves on all of them, likes to cuddle and snuggle, and tolerates no infighting amongst them, just like his dad before him. He even sits in the exact same spot on the back steps where Emmitt used to sit and watch over the yard and its inhabitants. It is like Shady was in training to take Emmitt's place. Honey sounds so sweet, while at the same time being pure puppy and totally destructive. I love it when a dog has that sort of happiness just oozing out of her pores----no wonder we fall in love with them. I have found it very aggravating to garden with puppies, but they aren't puppies long and don't remember destructive forever. One day you realize they've settled down a lot, and then it seems like they suddenly, somehow, in the blink of an eye have gone from being settled down to old and lazy. I look at Jet now and think of how he aggravated me his first 3 years or so and think that I'd give anything to have one of those puppy years back. He mostly sleeps now, and I guess that is the stage he's at in his life now. He is still refusing to eat his Prescription canned food, and the dry is not due to arrive until Tuesday, but the medication seems to be helping him a lot. He doesn't have to go outside nearly as often and he seems like he even feels better. Kim, The story about the Pyrex cup being your coffee mug made me giggle. I'm glad Sophie didn't lose her pups. Rebecca, Our TSC usually has 3 to 5 good basic varieties selected just for OK, sold in bulk from large containers by the pound. They usually have them sometime in January or earliest February. A little later in the season, they'll have maybe 4 to 6 varieties of fingerlings in little bags like bulbs come in. I've grown and liked all the fingerlings, though they produce less for the space than full-sized tomatoes. Atwoods has seed potatoes, about the same varieties as TSC, and usually a little earlier, but theirs come in netting bags of maybe 3, 5 or 7 lbs. Our Wal-Mart usually gets seed potatoes in January (the common ones like Yukon Gold, Norland Red, sometimes Adirondack Blue or All Blue), some form of Russett, etc. and Home Depot usually gets them in February. I have ordered seed potatoes online a few times, but they are very costly when ordered online/shipped and I haven't bought them that way in some time since it really isn't necessary. I started doing it so I could try some of the fingerlings....but now those are available here, and I ordered online the last time so I could grow some of the purple potatoes---fun, but not necessary. Just relax. The potatoes likely will be in the stores by February, and I don't think I'd plant any early than February if I lived as far north as you do. I haven't been in any of the stores here looking for seed potatoes this week, but it would not surprise me if the potatoes are there now. If not, they'll be here in another week or so. If I'm watching for them, they never show up, but as soon as I forget about them and stop watching for them to appear, suddenly they are everywhere. It happens every time. If you buy any grocery store potatoes to use as seed potatoes, just buy them (now) and put them in a cool, dry place and they'll sprout and be ready to plant by the time you're ready to plant them. The only downside is you won't know the exact variety and they won't be certified seed potatoes. Certified seed potatoes haven't been treated with a fungicide to ensure they are not carrrying diseases, but in the years in which I have used grocery store potatoes as seed potatoes, I have not had any special disease issues with them either. Remember, the reason to buy organic is so they'll sprout---conventional grocery store potatoes are sprayed with anti-sprouting chemicals to prevent them from sprouting so, even though that stuff wears off and they eventually sprout, it can take months and months. I have bought seed potatoes from The Potato Garden and they arrived a little later than I had hoped for (but they have to work around what the weather is doing). The seed potatoes were small but healthy but grew just fine and produced well. Still, it was much more costly than buying local. I already had received the catalogs you got today, but the new ones that arrived here today were Willhite Seed and Richter's Herbs. Now, if there is a catalog that is going to have some things I simply cannot resist, it is Richter's. I always have fun ordering new (to me) herbs from them and growing them. I've never had a crop failure or germination issues with their seeds either. The stores here have a lot more seed-starting supplies this week than they did last week, and it does my heart so much good to see them. Irrationally, while we were in Sam's, I wanted to buy some MG Soil-less Mix---not because I have a need for it or a plan for it, but simply because it was there. I didn't buy any because if there is one word that describes my approach to gardening this year it is "restraint". (lol, and we'll see how long that lasts). Dawn