Homemade Sausage Making

Stopped by story28's new shop, a few days ago, in their second week open to the public. Jason was too busy downstairs to come up, having just received a delivery and trying to replace all the product that his customers snarfed up, but I got the better deal - got to talk with his sharp, beautiful, charming wife, between dealings with customers. Her pic doesn't do her justice. He couldn't ask for a better partner in crime.

They were sold out of many things, but my friend and I got to sample various products. The tasso was amazing, and we had a little artisanal bread for munching thin slices. The andouille very tasty. The aquavit-glazed gravlax, also amazing. We had a cured fatback that was off-menu, which I diced and fried for green lentils, wild and brown rice, a bit of onion and garlic, and some carrot. The duck wings, I tossed with a little olive oil, and baked in a hot oven for about 7 minutes a side. They were delicious. My friends who live a short drive away will be back, frequently, I'm sure. At about 140 miles away, I'll make the trip less frequently.

Nice to see something like this come to fruition.

Have to give those young folks credit. Opening a business in today's economy is tough enough. Seems like they hit the ground running and won't have to look back. I'm sure, that in a few years, they'll be expanding. All the support they've got from everyone here has only helped them on their way and removed their fears. Good work guys.