Sausage

“There’s a sausage to please most every taste.” Or so says the (1950’s?) cookbook page we found on the sidewalk on our walk around the neighborhood this evening.

(My critique of the picture on the page: unless your fire is almost out, putting any sausage that close to the coals would cause it to burst into flames almost immediately.)

Didn’t quite make it

I bought my old lawnmower (on the left) in 1997 — one of the first rechargeable electric mowers. So it didn’t quite make it to drinking age before being retired. I was hoping it would last out the season, but its list of issues became too long when a repair I’d made a few years ago failed. So earlier this week I bought a new mower — also rechargeable electric, of course — and used it for the first time today. The technology has advanced significantly in that time, I have to say. But I hope I get 20 years out of this one, too.

Ohhh myyyy

2 lb bone-in pasture-raised ribeye steak, sous vide @ 130.5°F for 10 hrs, finished over a “am I missing an eyebrow” charcoal fire. Yes, there are advantages to having belonged to the same meat CSA for the past 8 years. Oh, and there’s another one in the freezer.

Waxwing

At a conservation area in Weston today, Lis and I were surprised to see that the insect-eating birds flitting around the pond were not the usual swallows, but cedar waxwings. Such a handsome bird.