Well, this Friday and Saturday when others are shopping the Black Friday sales, taking post-Thanksgiving naps, watching football games... I'll be tossing the pigskin.
It's butchering time, and we're going to be making fresh sausages. I really hope not to witness the slaughter itself, but I've got to be around the day of because we're making (don't gag) blood sausage, boudin, bratwurst, Italian sausage -- they all need fresh meat (and blood and liver).
If I actually go through with this thing, I'll try to post some non-gory pictures!