RUNNING THE AT APPROACH TRAIL AND SAUSAGE FEST!
As you know, I like running and I like sausage. I have been getting the itch to run the approach trail to Springer Mountain as well as an itch for some more homemade sausage. Put that together with a great group of friends and you have a FUN weekend!
About once a month GUTS hosts a group training run somewhere cool. Unfortunately, a lot of the time this run is on a Saturday and people that work on the weekends often miss out. I then asked myself at one point, why not do one on a Sunday for those that had to miss Saturday or that wanted to do both. So, that's partially where this came from.
MAKING THE SAUSAGESMy buddy Franco is an old world Sicilian via Brooklyn via Cleveland via Detriot via Miami and via Atlanta, so when it comes to making Italian Sausage you want to go to the source...I'm not going to give all his secrets away, but here is a glimpse into the process.
|Trimming the meat.|
|You're looking at my balls.|
|Prison shanks. Yes, the grooves have meaning.|
THE MEAT GRINDER RUNTalking with Franco and a couple of other friends I decided to take the shorter 11 mile Hike Inn loop so that we could get the picnic set up. This actually worked out really well, so that as soon as everyone was back we started cooking.
|The beginning of the journey...|
|Lots o' water.|
|Me and Marc. (Photo: Candy F.)|
|Me and Jenn at the Hike Inn (Photo: Candy F.)|
|Check out my shank...me and Candy. (Photo: Jenn C.)|
|US! (Photo: Jenn C.)|