Did I mention that I used our new meat grinder for the first time last week?

Jah, it's true.  Made a little forcemeat of chicken and provolone and parsley and sage and hard boiled egg, then rolled that in some cutlets from Flying Pigs.  If I don't know who raised the animal or who ground it, and it ain't cured, I think I'm heading down the road of grinding it myself.

Still resisting building the bunker.