. . . and I feel fine.
Does anyone know - was the world supposed to be kaput by the time we all woke up this morning or do we all have to awkwardly wait around for the end today ala Seeking A Friend for the End of the World? If the world happens to not ex/implode before midnight, does that mean we'll be living in a post-apocalyptic world for now on?
Since this is the third time (I think) in less than two years that the world was supposed to end, I'm developing a rather flippant attitude towards the impending doom. I'm sure you are too. Admit it. And honestly, I think anyone who survived the Y2K boondoggle is apt to apply a grain of salt to any forecast of doom and gloom. (I'm not sure how we'll be explaining the Y2K hysteria to our grandchildren. "Well kids, lots of people were really worried that the world would end because the computer chips in our coffee makers might not work. Oh humanity!)
I was talking about the apocalypse du jour with my dental hygienist last week (because that's the sort of thing you talk about with dental hygienist . . . am I right?) and she pointed out that she doubted the world would end today because she still had an unpaid credit card bill. Well played! I have a feeling that fate is not so kind that I'm going to escape my current holiday credit card bill. Ah well, better to pay up and face another day than to have both bill and myself obliterated. Besides, if I really thought the world was ending today, I wouldn't have gone to the dentist's! ;)
There is one thing that I know for sure about today: it's the winter solstice and the official start of winter. Hooray for days getting ever so gradually longer!
Not only was yesterday the last official day of autumn, it also marked the end of deer season at the cabin. At long last, all the venison from this year's deer has been processed and/or turned into sausage. Tonight we'll package up the last batch of sausage, squeeze it into the very full chest freezer and then we are done! *excitement!*
Usually we just make bulk sausage (Italian, wild rice, etc.) that can be used in lasagnas, egg bakes, etc. But because we had so much sausage meat this year, not to mention a snazzy new meat grinder, we actually tried our hands at stuffing sausage into casings. The process requires some patience, but really, we made a massive batch of potato sausage (tres Scandinavian, yah) in short order last night.
20 pounds potato sausage
21 pounds wild rice sausage
16 pounds Italian sausage
6 pounds Chorizo
8 pounds breakfast sausage
Assorted cuts: roasts, round steak, ribs, sirloin
Hmmm, I wonder what everyone's getting for Christmas . . . .