I wanted to thank everyone that came over last night for burgers. I’m sorry about the undeadness of the first few that came off of the grill. It appeared to be an enjoyable evening with bocci ball, Citadels (and a more thorough listing at Wikipedia), Teachers, Resident Evil 2 (not a highlight so much as a thing to make fun of), and, of course, food.
I’d post pics, but I haven’t been taking too many pictures with my camera lately 
Those that I have taken, I’ve been slow to post on Flickr. At any rate, I think I saw some flashes throughout the night, with some directed at even me. So I’m sure Vicki will have some photos up somewhere.
Also, thank you to everyone for putting stuff away. On my way up to bed, I was thinking if I should put stuff away right then and there. I didn’t do it last night because I wanted stuff out in case people wanted said stuff, and I was feeling pretty tired. My plan was to put stuff away this morning, and it was much easier just having to put out the Peapod boxes and swap dishes in the dish washer. So, thank you 
It was so much fun, Mark! I’m glad I was…
Oh wait.
Damn.
*sigh* Not being home sucks sometimes.
You know, we miss you back here, but it sounds like you’re having loads of fun without us, too. I wish Chris and I could come out there, but it’s not in our budget or our available time off
Yeah, I’ll have photos up… as soon as I get either paintshop pro on this borrowed computer or get my computer repaired so that i can run photoshop; presently i can barely look at the pictures i have, much less edit them. :/
I enjoyed my undead-burgers muchly and, for future reference, the undead can be nuked into deliiicious submission in only 40 seconds.
Hi
If sausgage contains 10g fat, how big part of it i can get out with barbeque it?
(sorry bad english)
@kimmo: If you are asking if you can remove the fat in sausage by barbecuing it (grilling it), I would have to say that it all depends on how you prepare the sausage. If you leave the sausage in its casing, you may be able to free the sausage of some of the fat, but the majority of it would still be there when you’re done cooking. Also, the fat is there to help the sausage maintain a certain consistency. Without it, the meat may break up. At the very least, the sausage will taste different without all of the flavor added by the fat.