Hey Frankie, it's that time of year again.

It's the time of year when us squirrels stock up for the long winter months. The firewood is all split and stacked, the vehicles are all checked for anti-freeze levels and most importantly it's food bottling time. The pickles are all made, the salsa and the spaghetti and pizza sauces are made. But most importantly, it's sausage making time. I spent Friday running a small batch of Brats, Italians and Cajuns. Only 5 lbs of each but enough to test everything out. I had some Cajun's last night, yum yum! Here's some pics of the bounty and maybe a sneak preview of what is next on the menu.

Jack