>  ML> Swisher - over-under combo with a modest-size top freezer.
> I had an upright freezer at the house, I left it when I sold the house.  Here

Ah, I remember, in the laundry room.

> at Geezer Gardens I bought a small, 5 cu ft, chest freezer (powered down in the

I didn't recall one there - must have been after my
time. Is it out on the porch?

> winter).  They sell a ton of these here to store frozen fish in.  In Lake
> Havasu I have a 7 cu ft chest freezer that I got from someone I knew who was

That with the insulation and the works that's what,
a bit bigger than 2x2x2? Big enough to clog up your
living area but hardly enough for a handle of gin!

> leaving town (bigger than I need since I'm only there 5 months and it's powered
> down for the summer).  I used to have a standard sized RV fridge/freezer, 110V
> only spare, in the "shed" behind the RV, that would be about 6-7 cu ft
> combined, but I sold it.  The previous owner bought it as a cheap slide-in
> replacement for the more expensive 12V/110V/Propane model that's normally used.
>  Plus the "RV" fridge/freezer down at the lake here, which is powered up from
> June until October, turned it on today as a matter of fact.

Progress. Is there going to be a July 4 party?
I'll be at Keuka Lake, looks like.
 
> I want you to know that today I discovered I DO have a toaster!  I found one

Woo hoo, all Pop-Tarts all the time!

> convience.  It probably has to do with my bias towards stuff fried in butter. 
> But now there's an option for those frozen waffle thingies that I've never
> tried and never had a way to.

Even in Sandy Eggo I've not had an Eggo, sandy or otherwise.

In line with my investigations of mystery novel food 
explorations:

Saucisse Minuit
Categories: literary, main, sausages
Yield: 1 approximation

onion
garlic
goose fat
brandy
red wine
beef broth
thyme
rosemary
ginger
nutmeg
clove
breadcrumbs
bacon, boiled and chopped
roast pork, coarsely chopped
roast goose, coarsely chopped
roast pheasant, coarsely chopped
salt
fresh ground black pepper
pistachio nut
pork casing (pigs intestines)

Chop up some onions and a clove of garlic, and brown 
them lightly in a generous amount of goose fat.

Pour in enough brandy to cover the onions, and twice 
as much good red wine as brandy, and as much strong 
beef broth as wine.

Add a pinch of thyme and one of rosemary, the 
slightest dusting of ginger and nutmeg, and a mere 
threat of cloves.

Let simmer gently 10 min, and add enough sifted 
bread crumbs to make a soft, runny mush.

Cook gently for 5 min.

Add chopped boiled bacon, coarsely chopped roast 
fresh pork, twice as much coarsely cut up roast 
goose as pork, and as much coarsely cut up roast 
pheasant as goose.

Season with salt and a generous quantity of 
freshly ground black pepper, add a few roasted 
pistachio nuts, and let simmer to the consistency 
of fresh sausage meat.

Chill until extremely cold.

Wash and scald the pigs' intestines thoroughly.

Fill with the cold stuffing, tying at intervals 
to form sausages.

Broil on a slow fire, having pricked the skins 
to prevent bursting.

Nero Wolfe Cookbook via chocolatl at food.com
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