≡ THE “HITCHIN’ POST” ………………Talk About Anything ≡

≡ THE “HITCHIN’ POST” ………………Talk About Anything ≡

Keep it clean, folks! (…more or less.) sausage making

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by Frank L. Visco
My several years in the word game have learnt me several rules:
  1. Avoid alliteration. Always.
  2. Prepositions are not words to end sentences with.
  3. Avoid clichés like the plague.(They’re old hat.)
  4. Employ the vernacular.
  5. Eschew ampersands & abbreviations, etc.
  6. Parenthetical remarks (however relevant) are unnecessary.
  7. It is wrong to ever split an infinitive.
  8. Contractions aren’t necessary.
  9. Foreign words and phrases are not apropos.
  10. One should never generalize.
  11. Eliminate quotations. As Ralph Waldo Emerson once said, “I hate quotations. Tell me what YOU know.”
  12. Comparisons are as bad as clichés.
  13. Don’t be redundant; don’t use more words than necessary; it’s highly superfluous.
  14. Profanity sucks.
  15. Be more or less specific.
  16. Understatement is always best.
  17. Exaggeration is a billion times worse than understatement.
  18. One-word sentences? Eliminate.
  19. Analogies in writing are like feathers on a snake.
  20. The passive voice is to be avoided.
  21. Go around the barn at high noon to avoid colloquialisms.
  22. Even if a mixed metaphor sings, it should be derailed.
  23. Who needs rhetorical questions?
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645 thoughts on “≡ THE “HITCHIN’ POST” ………………Talk About Anything ≡

  1. My drinks are beer, wine and whisky. Not too fond of any of the hard tack.
    I thought about beer as we can only get lager here and I love some good Belgian beers.

    That crab sounds amazing. You’ll have some great meals to look forward to!

  2. I love a good pilsner, but also enjoy Belgian varieties. I’ve been making beer since 1969, when we made good friends with a biochemist + home brewer and his wife while in the army. (We were living in a dry county at the time, so I consider it a hardship tour.) …kept on brewing over the years. I prefer filling 5 US gallon kegs rather than the hassle of bottling. One of my favorites is a Belgian Wit Beer brewed with coriander and orange peel. I’ll send you the recipe if you’d like.

    I need to get back to fermented sausage making. We had some interesting travels in late 2018 which interrupted my sausage-making schedule, plus my cure cabinet “bit the dust.” Time to buy another used dormitory-size refrigerator from an impoverished college student and get back into the summer sausage and pepperoni business.

    1. I’m going to order some of the stuffing tubes from UMAi and try dry aging some of my sausage that way. I don’t have the room for another refrigerator and with already constantly running two stand-up freezers in my garage I don’t want to increase the utility bill. RAY

  3. I would like that recipe eventually Duk. Thanks.
    At the moment I am still looking around to find out what I can get locally, and I will start by using a sort of ready mix

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