If the house was on fire and I could rescue a limited number of photos, which are my favorites, what should I grab? I am going to create a new category, favorites, try to figure this out.
After having been brought to North America by European immigrants, “Vienna sausage” came to mean only smaller and much shorter smoked and canned wieners, rather than link sausage, beginning about 1903.However, they have no federal standard of identity. North American Vienna sausages are made similarly to pork wieners, finely ground to a paste consistency and mixed with salt and various spices, such as cloves, coriander, nutmeg, garlic powder, onion powder and finely ground, dry red pepper. The sausages are stuffed into a long casing, sometimes smoked, always thoroughly cooked. Beginning in the 1950s, the casings were removed. The sausages are cut into short segments for canning and cooking. They are available plain (in gelatin, similar to aspic) or with a variety of flavorings, such as smoke, mustard, chili, or barbecue sauces. Consumption of Vienna sausages peaked in the 1940s to 1970s but has declined since then.–Wikipedia
Approaching the end of route 354, River Road.The end of the road is the beginning of the road depending on direction of travel.prizes at the end of the road vary. this time the prize is silence.
