Free the sausage

This is a view of me from a sausage's point of view.
I would worry if I were that sausage.

Karin says I smell like a sausage. She's right. I do. Today I took apart a chuck as part of a yield test. It took longer than expected - it will be interesting to see how efficient I become in the upcoming months. A yield test is a measure of how much labour (time) it takes to produce (in KGs) sellable cuts, waste, trim and bone of a primal cut (i.e., the chuck). This is how you gauge pricing. I finally got how to get a blade cut out. I can see it now flat iron, brisket.

Tomorrow the meat delivery comes in. I am not ready, my shoulder is in rough shape. I can't hold the phone with my head to neck without pain. Can't imagine moving 3000 lbs. of beef, 600 lbs. of pork and 300 lbs. of lamb tomorrow.

I'm in a weird spot right now and I don't know what to make of it. I am happy the way things are working out. It seems as though I am observer in my own life watching things unfold without much control. I wish I were on a beach with my toes within reach of the waves.

This is a picture of me in the front gardens of Sooke Harbour House. We had dinner and spent the night there last summer. Max had a crab the size of my head. My highlight was the following morning talking with Sinclair Phillips, the Canadian pioneer of the slow food movement, over coffee. It was both inspiring and awakeningly tragic to find out that food sources, even there, are on decline. Looks like I'm really thinking about something here, I remember the smell of fennel pollen in the air and my kids giggling.

Here is a link I stumbled on, this guy looks like DDay, I wish I could still play like this