In January of this year, we took an extended long weekend and travelled to Sault Ste. Marie. At the home of our very good friends, Livio & Marilyn Ubaldi, we made 64 salamis from scratch. It is a labour of love and you must be patient because the product is not ready to eat until September. You also need the perfect cold room to store the salamis while they age.
Everyone has their job to do to make this weekend happen. Marilyn and I (as you can see from the picture above) have the chore of preparing the skins the night before. And the next morning, the process begins for Liv and Kern. It consists of cutting, seasoning and grinding the meat. Then we have the cooking and tasting to check the seasoning - and oh my what fun that is - the kibitzing begins - too salty, too hot, too this, too that. In the end, a fun time is had by all with lots of pictures as memories.
This year, Liv's twin sons, Marco and Stefano came over to help out. In the earlier years, it was a chore to babysit these boys and now they are helping us out. Now we have more memorable moments to share.
Hope you enjoy the pictures - the faces tell the whole story!
Thank you Liv, Mare, Marc & Stef for a truly remarkable weekend!
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Gloria Pageau enjoyes sharing recipes and her stories, especially about becoming a grandma!