Sausage!

We headed up to Whidbey a couple weeks ago with our friends, and fellow meat aficionados, the Crawfords. The weather was beautiful, the view was perfect and the house was comfy. And then there was meat. 35 pounds of it to be exact. Our freezers are full. And our bellies were happy. Breakfast sausage, Merguez (spicy lamb), Sweet Italian and fresh Kielbasa. But the surprising hit of the weekend was when we ground up the beef short ribs (boneless) we brought for a braise and instead turned them into burgers. OMG. We will now only be grinding our own burgers. Amazing. 

Onto the slideshow...

Looking out at Pt. Townsend and beyond.

Pork. Lots of pork.

Leo and Mom taking a walk on the beach.

Contemplating life's big mysteries.

The Maestro and his Merguez.

There really is no way to talk about
making sausage without giggling. 

Pretty links.

Leo and Daisy exploring.

Best. Burger. Ever.

Relaxin Mommas.

Jay and Steven...and the KitchenAid of kings.

It's important to balance out the 35 pounds of meat with some fresh fruit. And sugar.