Hello again, it's an exciting summer so far, my tabascos are looking great (which i use to ferment/age and bottle), corn and peanuts for my Parrots are going to be great this year. We been lucky, it's hot, a little rain now and then, cool nights and even my bee's are happy.
Oh, happy is my hams, about 90ish in the smoke house so they are aging nicely and checking them last week they are firming up nicely and by late september we'll be eating on the new batch. I even did a couple in March and will hang for 15 to 20 months for a more italian style known as proscuitto. It's going on my cheese trays here at stove and will be a great addition
I've entered my D'Lish sauce in 'Made in Virginia' contest Virginia Living Magazine, 'Made in the South' which is done by Garden & Gun magazine and another thing, can't remember but its a kind of convention of different sort but if they like my sauce and select me then i go there and get a whole bunch of more folks selling this stuff so wish me luck there. Well, this is a short one cause it's inbetween seatings on a saturday night and time for second turn. bon boe tee to