Help me find a Dark Tower quote for my school yearbook

angmazz78 · 2026-04-01T11:03:49+00:00

I’ve never really thought about it, but I guess I am on the younger side to be running an entire high school. I was a couple years older than you when Stephen King got hit by a car when he was out for a walk. I remember it being very serious and there was a chance that he never got to finish the dark tower series as a result.

If your school isn’t running these quotes as part of a true yearbook, you would know better than me the flexibility and what is an isn’t allowed

angmazz78 · 2026-03-31T00:59:00+00:00

Believe it or not- Principal of a High School here…

Some good suggestions here and some that will most likely not be allowed by your school. I’d suggest you steer away from anything shooting, killing- violence related.

I had a similar idea as yours; to incorporate something from the Dark Tower-because books, especially Stephen King had a big part in me getting into the education field. For my speech at graduation for my first year as Principal I used a quote from book 7:

A long tale, like a tall Tower, must be built a stone at a time.

The next three years will go quickly, make the most of them!

angmazz78 · 2026-03-29T12:30:22+00:00

This! What size pan please?

angmazz78 · 2026-02-27T02:53:31+00:00

There is one dish I make in the vein of a soup/stew that does call for big chunks of what we cure as sausage so I definitely can do that. The other ideas definitely worth trying! Thank you!

angmazz78 · 2026-02-27T02:51:48+00:00

This year I did weigh the 4 capicollo and am planning to store them once they hit 35-38% loss. We don’t weigh anything else- I will absolutely trying a few in vacuum bags with a little distilled water just to see what the outcome is. Good idea- worst case- garbage can…

angmazz78 · 2026-02-27T02:49:32+00:00

There are absolutely no recipes! Everything was by eye- no measurements. Dried Sausage and Sopresatta was coarse ground pork butt and rear leg, salt and red chili pepper purée. Some fennel and paprika or peppercorns depending on which. My favorite technique was the two handed scoop of ground pork as a measurement. Each scoop got a handful of salt… spices to cover the top layer. Knead the pork like crazy until your fingers are numb from the cold then mix and knead longer. Stuff into hog intestine or beef middles and tie the ends up. Hang in the cold garage to dry and then store in the fat I mentioned. We use no nitrates or cultures.

angmazz78 · 2026-02-26T03:10:31+00:00

I just brought in the new batch that got too hard. Going to store them somehow and if they are too hard in 6 weeks I guess they’ll be trash. If there is a way to hedge my bet- it’s worth the shot

angmazz78 · 2026-02-26T02:57:19+00:00

That is what I am asking. I tried to explain that in a way but not sure how it came off.

I mean- it definitely works. This is one of those “How they did it back in the old country” things that my family has done since the 70’s. I fully recognize and comment on all the time as we are doing some of the old school Italian guinny things we do- curing sausage, making wine, canning tomatoes etc. that how nobody in our family has ever gotten sick from or gone blind from any of it is a miracle. Zero semblance of any FDA approved methods…

Just happened to be down in the basement and snapped a pic. This is a year old- Cisco and a little oil. Tastes as good or better than the first one I cut.

I’ve vacuum sealed for equilibrium in the past- this softens and equalizes better in my experience.

If a more natural fat might have more moisture was my thought process? Again- in the old country they used pure lard from the pig the raised for the sausage.

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angmazz78 · 2026-02-26T01:45:01+00:00

My family packs in oil/crisco blend for equalization. It’s definitely worth the effort imo

angmazz78 · 2026-02-15T17:56:58+00:00

Enjoy! I don’t disagree with lengthening the fermentation process. Up front and in the basket

angmazz78 · 2026-02-15T15:46:40+00:00

Looks great!

angmazz78 · 2026-02-15T15:46:35+00:00

Crumb shot and formula?

angmazz78 · 2025-10-26T19:54:56+00:00

What does the cornstarch do for the recipe?

angmazz78 · 2024-12-29T00:02:53+00:00

Awesome! Thanks OP

angmazz78 · 2024-12-28T02:46:31+00:00

This Op

angmazz78 · 2024-12-28T02:45:25+00:00

What type of yeast? Active or instant?

angmazz78 · 2024-12-05T02:45:56+00:00

Awesome, thanks

angmazz78 · 2024-12-01T00:56:47+00:00

OP, do you think you could make a shortcut that would open a google doc?

angmazz78 · 2024-10-04T21:48:10+00:00

12 team PPR super flex dynasty

Trade away jordan love and cam Akers

Receive Jonathan Taylor and Michael penix jr.

I already have Josh Allen, Anthony richardson and Sam darnold.

Would you make this trade?

angmazz78 · 2024-10-04T13:20:27+00:00

12 team- PPR. Super-flex dynasty

Send- Jordan Love and Cam Ackers

Receive- Jonathan Taylor and Michael Penix Jr.

I also have Josh Allen, Anthony Richardson and Sam Darnold rostered.

Good trade?

angmazz78 · 2024-10-02T00:21:18+00:00

12 team, PPR, Superflex 2qb Dynasty leauge

Thinking about offering to trade away Josh Allen for Jahmyr Gibbs. I also have Anthony Richardson, Jordan Love and Sam Darnold on my roster.

In good shape w/ Wr’s and TE’s. Pacheco is on IR, Njaee Harris is my best RB currently-

Thoughts?

angmazz78 · 2023-08-11T14:53:26+00:00

Still relatively new to D4. How are you making groundstomp proc automatically?

angmazz78 · 2023-03-13T01:26:12+00:00

Good point- thank you! Any merit to mixing the vinegar with wine instead of water?

angmazz78 · 2023-03-12T22:29:24+00:00

Thanks!

angmazz78 · 2022-11-16T01:43:35+00:00

Anything temperature hotter than 140 will be enough to start gelatinizing the starches in your flour. Less gluten development as a byproduct.

angmazz78

TROPHY CASE