Mira Bilis, that's fantastic. I've just emailed a friend about it. He's been doing some work on Lock 21 at this place:
http://www.photographers-resource.co.uk/A_heritage/canals/LG/Hatton_locks.htm
Awesome Trix! I do so admire sand artists! :D I know Port Angeles has a contest every year, although we haven't visited it for the past couple of years.
MD, you're probably sensible ... to be honest, the only really decent sausages are those produced by free-range small farms where they raise them and get them humanely killed locally.
Mira Bilis, I might take up Cumberland sausage. This is what I used to have in France:
http://kitchen-at-camont.com/2013/01/07/the-veritable-saucisse-de-toulouse/
It is pure pork with salt and pepper, no additives, spices or colours.
Mira Bilis, I agree. If all you can taste is spice then it's pointless spoiling good food. I've had some low fat cream cheese with sweet chili to finish my meal, Tesco's own brand. Delicious.