Well I've gone as far as I can go building my position in IPIX.Now all I can do is
sit and wait for a deal to be PR'd.(which I've been doing for the last week or so)

So in order to avoid getting "cabin fever"and keeping my sanity, (yes I still have some
of that left)I have gone back to my hobby of making deli lunch meats and cured sausages.

So far I have made 5lbs of sweet capicola which is dry aging in the fridge,10lbs of
maple breakfast sausage links,5 lbs of "Slim Jims",a 5lb honey maple bacon deli chicken breast,
and 8 lbs of home ground chuck "Kansas City" dry rub/cheddar cheese mix for burgers on the grill.

On the agenda for the next few weeks is 5 lbs beef pepperoni "Slim Jims",5 lbs pepperoni sticks
for pizza,5lbs each keilbasa and German Knockwurst followed by 5 lbs each Corned beef and
smoked pastrami for St.Pat's Day.

That should keep me off the streets and out of trouble and hopefuly IPIX will come through
before I run out of refrigerator capacity.

I do keep an eye on the board often and will post if I get any "bright ideas"as I strive to preserve
my "mental health".

Kelt