Sausage making and snowshoeing…

Lee harvested a doe with his bow last week. This weekend we butchered and made sausages.

Ingredients:

Venison, pork belly (venison is so lean, we add a little pork fat to prevent the sausage from being too dry), local garlic, local honey (from a co-worker of Lee’s), crushed tomatoes from our garden, salt and pepper.

Delish!

And we did lot’s of snowshoeing. We hit the Brandt track and were the only ones out there without a sign of anyone else having been down the trails in awhile. I love being the first one to break trail! The trees were all heavy with snow and it was beautiful!

Paisley looked so lovely this weekend (as always) -like a perfect little snowglobe!

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