The guys went night skiing and even met up with James' cousins who happened to be in town.
While on the trip, Tom said to me, "I think I'm starting to figure you out. You were raised on Dr Pepper and classic rock."I don't think anyone has ever described me so accurately, with so few words.
James got some new toys!
There's always a good time to be had at the Leadership Center on Super Bowl Sunday!
My brother came and stayed with us for a couple days and helped get the basement (or should I say basements) project rolling again. Trevin took advantage of some bonding time.
They were able to get both basements cleaned out and gutted. They are now ready for the actual reconstruction. It's gotta get worse before it can get better, right?
James' Christmas present was a gun safe. A gigantic gun safe. That he wanted in the basement. Thanks to the help of some hard workers, they got it down without much trouble.
Butchering 2014 is in the books. And it was a whopper. Warning, if you can't handle dead livestock, don't continue. #nofilter #bloodymess (And I believe those are my first hashtags...ever. I'm glad we could share this moment.)
|Butchering is a tradition that has been passed down for generations. Grandpa always takes care of the liverwurst.|
Friday consists of loading, killing, skinning, gutting, and hanging hogs. Now normally this is a man-only day. But I was determined to break through the social barrier and show the world just what women can do! (Did that sound feministic enough?) For real, I just wanted to get my hands dirty. And dirty they became.
My cousin Corb is the expert on gutting and he showed me just what to do. I took that hog by the hams and showed it who's boss. The most important thing was to not cut open organs or intestines and not dig into the meat.
Obviously the camera crew had a sense of humor.
I was elbow-deep in that beast. And no matter how many times I washed my hands that night, I still fell asleep to the smell of hog guts on my hands. Interesting dreams were had.
I'm glad to have my first hog under my belt. Can't wait to try the skinning next year.
When Saturday comes around we process the piggies. Some do bacon, some do chops, some sausage, some do brats. This is where the creativity shines. Everyone makes our trademark smoked sausage. And I love the pork chops. And the bacon. And the sausage. And the ribs. And the liverwurst. Mmmmm pork.
|But THIS is what I absolutely love about the event. Just as I was taught, now we teach.|
We ended up with 14 hogs this year. Usually average 16, so it was a pretty fast and smooth weekend.
See that pot? Pretty nasty, but it produces these delicious ribs that have a sodium content that could kill a woman of my stature.
And at the end of the day, we pack up a hog's worth of meat and place it in the freezer to enjoy for the whole year.
Eating good tonight, growing on the farm...