We started the Boomers as a subgroup in our church and, as we have a couple of “Meatmen” in our group, decided to host an evening of Christmas sausage making as a social event and fundraiser for the church. Our … Continue reading
Rudy
Almost all the nutrition labels nowadays include as a measure the “serving size”. This is okay with nuts and potato chips and if I compare the Nouveau Cuisine recipes some people will actually pay large sums of money for these … Continue reading
A lot of information on this subject can be found at the U.S. Food and Drugs Administration website “Nutrition Facts Label Programs and Materials” (click on title to go there). We also found a 29 Minute YouTube video from them … Continue reading
There seems to be a bit of confusion about this subject. Let me clarify it for you: It is not Red Meat that is bad for you. It is the Fuzzy Green Meat that is bad for you! … Continue reading
. .A post about this highly popular German dish can be found here! … Continue reading
What is a Hugo? A drink which is popular in Germany and one of the best summer drinks we came across in a long time! We served it a few times to our friends at our house and almost everyone … Continue reading
During the “Meat store owner” period of our life, catering and supplying parties with food used to be part of our weekly routine. So, when recently asked by one of our former customers/friends if we would consider cooking for a … Continue reading
Wurst is German for what we label separately as Sausages and Lunchmeat/Luncheon Meats. We have the famous Bratwurst, the Knockwurst (spelled Knackwurst in German), Leberwurst (liver sausage), Fleischwurst (bologna) and among many others the category of Hartwurst (salami). Most whole … Continue reading
We went to do our “civic duty” today and helped clean up a city park to get it ready for the summer. After completing the job we were invited for a hot dog and potato chip lunch which was donated … Continue reading
During our time in the meat business we were very fussy about the quality of the lunch meats and sausages we carried or made ourselves to sell in our store. With this in mind we are still picky and came … Continue reading