How To Make Homemade Sausage
Start cranking the sausage stuffer very slowly until the meat emerges from the tube. Now tie a knot at the trailing end of the casing. Slowly crank the sausage into the casing, using your free hand to regulate how tightly the sausage is packed; make sure not to overstuff the casing. When the casing is nearly stuffed, tie off the end.
He pointed out that nobody buys art because it's good - they buy it because they know it exists - and also think it's good! He said that he still spent about 50% of his time on marketing activities. In this poll only 7% spent over 50% of their time on marketing. Marketing is a key activity of any independent entrepreneur - because without marketing there is no business. No matter how good the product - or the art - unless people know about it, nobody is going to buy it.
It started with a picture I saw in the local paper about making crackers from scratch. I saved it, but then never found it again. But I kept thinking…how do you make crackers, And how would they taste different, So I decided to experiment. I have a new cookbook! Scratch; here’s how to order! How good were they, Well, after a few Uncle Cracker jokes, there were shocked, respectful, and delighted comments, filled with awe. Lucia asked for them repeatedly for snacks.
Eve asked me to make them all the time. Maya came home the next day from New York and, as my pickiest eater, reluctantly and suspiciously tried one. First she asked for the recipe to make for her smug married dinner parties in the city. Then, she found the last cracker, which Lucia had left sitting out after taking a few bites (and which was probably licked by the cat a few times)…and she ate that! The whole batch lasted exactly 24 hours.
1. Heat the oven to 375 degrees (because that’s where mine automatically goes to when you turn it on). 2. Put the flour, salt, warm water, and olive oil in a bowl, and stir until all the flour is absorbed (less than a minute). It kind of feels more like dough than batter. 3. Take a baking tray (I used a heavy one with edges, rather than a light one with no edges), and slather it with more olive oil.
4. Put the dough on the tray and smooth it out to cover the whole bottom. I used a rolling pin doused with oil. And my hands, too. No need to be fussy here! In fact, the thin rustic-edged ones tasted the best, I thought. 5. Take a knife and cut the dough into squares, rectangles…whatever!
7. Bake for about 15 minutes, or until golden. The crackers will harden up more after they cool. The potential variations for this recipe are endless: cheese, herbs, nuts and seeds, spices. I can see a lot of cracker experimentation in my future. And what I loved about them was that they were so easy and quick, and required no plastic packaging to bring into the house or to throw out afterwards. I stored them in a glass container, but as I said, they didn’t last long!
Soap making is my number one passion, so if I have a day to do nothing, I’ll just make soap all day. People always ask me how to make soap, so today I showing you how I do it! I gathered my ingredients and set forth to make soap. The first batch turned out great, then the next, but the next after that was a dismal failure. What did I do wrong,
I decided maybe I should take a class. I contacted the local adult education center and found the instructor had left the area. Would I be interested in teaching, I got talked into it and started the following January. I taught people how to make soap for a total of 11 years in Minnesota.
