my 1st official NYC winter

Although I have been in New York City over 2 1/2 years now, I am calling this season my first official winter. The first year I moved here winter was non existent. I remember a couple day in February when it was at least 80 degrees. Then last winter it snowed a few times, but the weather was not too bad and I don’t think it stayed below freezing for long. But this year, oh, this year…it’s bad. I have even overheard people who have been here for a very long time saying how this is the worst winter they have ever seen.

For me it isn’t the snow that is the problem, actually I quite like the snow. I love putting on my boots and trudging through it. No it is the cold, cold, just plain cold. And the wind, oh that fucking wind. It is the same wind that made me leave San Francisco…I guess the jokes on me because now it’s 3 times colder!

I took a short stroll through the north eastern end of Central Park on Saturday and the lake up there was completely frozen over. It was beautiful!

central_park_Harlem_Meer

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646 hell…(n)o

Hoot Hooty Hoooooo!!!!

ladies & gents – attention, achtung, atencion

I am now a part of the 21st century…you may call, text, send pix, facetime…sky is the limit!

Happy Birthday & Merry Christmas to me.

 

take me home

Now I remember why I left San Francisco….IT’S TOO FUCKING COLD!! No really, how do you deal with this? New York City is too hot and San Francisco is too cold…time to move somewhere else!

complain, complain, complain

better late than never…

look out CA, i’m headed your way!!!

i’ll be in SF from thursday july 25th – tuesday july 30th (Em, if you happen to be in the city for your birthday I want to see you!)

ECC, All PWers…old & new, you know who you are & Mr. Mattè Lipps – I want and need to see you all & I owe you all drinks (I haven’t forgotten!!!)

i’ll be in HBG from tuesday july 30th – tuesday aug 6th

Em & Dave – we have some LEOOOOOOOOOOOOOOOOOOO’s to celebrate! Puppies I want to squeeze you til your eyeballs pop out. And all of you fine other folk, I haven’t forgotten about you too!

CAN’T WAIT TO BE HOME! MISS YOU ALL & MISS A PROPER CITY & STATE!!

pano series v.4

I have endless amounts of photos on my hard drive taking up precious space. I found a program that searches all your files and tells you what type they are and how large they are. It turns out I have over 50 GB of just photos. So over the last few weeks I have been doing some spring cleaning; deleting the ridiculous and moving the older to my backup drive. In the process I came across a night shoot that Claudia and I went on in SF right before I left for NYC (which btw will be 2 years tomorrow!). My favorite is this pano I took out on the end of Pier 14…

Embarcadero_SF

sausage maker

Yesterday after work I walked over to Forger’s Market where Dickson’s has a butcher counter. Although it is only a few blocks from the studio where I work, sometimes, I had never stopped in before now. What brought me in was the promise of helping to make fresh sausages! So exciting!

The market is very small, not at all what I expected. Brian stood behind the counter waiting for me. We walked through the recipe, which consisted of 15lbs of pork shoulder, jowl and back fat. This chilled in the freezer while we prepped the rest of the ingredients. A lot of different spices went into the mix, but the main spice was mace. I had never smelled mace before. It’s has a pleasant, woodsy smell. To this we added garlic, chives, lemon zest and white wine.

The mix smelled amazing. I grinded the meat and fat together. Then we mixed everything else in by hand. The mixture has to stay very, very cold, otherwise you run the risk of the fat not incorporating with the meat. So we kept everything in the walk in fridge. I could only stand mixing in short bursts because it was so cold that I couldn’t feel my fingers at times.

Once the meat started holding together we were done with that and on to the next step. We filled the sausage stuffer cylinder with the meat mixture and put a hog casing on the tip. The mix is cranked out into coils of casing. Then the meat is sectioned off, pinched and twisted to form a sausage link. The links are hung in the walk in to dry out a little…and that is all there is to it.

I loved it! I have been wanting to do this for so long and finally I got the chance. Hopefully this will be an ongoing opportunity for me to help out with. And best of all…I got to take some home!!

sausages