A tale of a chest freezer and geese that goosed
agmss15
4 years ago
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annie1992
4 years agocolleenoz
4 years agoRelated Discussions
Deer tales.
Comments (40)Ted, Yes, opening day sure gets them stirred up and sends them into hiding. I had hoped to maybe go during muzzle loader season, but the temps have turned off too cold for me to enjoy doing that. Carolyn, Deer are maybe just like us...some more trusting, and some more leary than others. Once while hunting, a herd came along, and they spotted me (standing there with gun leaning against a tree). They all stopped and watched me watching them for a bit, and then one started slowing walking toward me (the trusting curious one). I was starting to get a little scared when one of them turned and high tailed it off, and the rest followed it. Could that be where the term 'high tailed it' originated? feral, Is it possible that with enough onion, garlic, or barbeque sauce, one could never tell what meat they were eating? Earl, No, he didn't tie anything off, and I have never heard of doing that. In checking my ready reference guide (from a magazine), it doesn't address tying off either, nor does "The Joy of Cooking" address it. We didn't save the heart and pickled heart just doesn't sound good to me....kind of like blood sausage, squirrel heads, and buttermilk...all yucky! Bully, cute picture...but I got Bambi's dad...not pictured. Colorado, No, here we count total points...this one had 3 on each side...The one staring down at me(from the wall) is a 'nice' 12 point though (6 on each side). Ted, That makes me wonder about the different tastes of wild versus tame rabbit(my most favorite meat). They definately have different tastes. Would their tastes best be described as wild and tame? My experience with tame, was that it tasted a little sweet IMHO from what I remember. Land, That's scary! It makes you wonder how many assaults there were that didn't result in death, and how many folks are killed each year as a result of vehicle/deer collisions. Earl, now I want to know how many were taken in Indiana. Sue...See MoreWhat Do You Eat That Might Odd to Others?
Comments (99)It is referred to in our home as "peanie bunkle", and I am under orders from my husband to hide it from him and mete it out in reasonable portions as an occasional treat because if he sees the jar, he will eat it...all of it. It is the only reward that will convince Emily M.Scampercat to forget her umbrage at having her nails clipped...peanie bunkle distracts her from any irritation. As for radish sandwiches, I like them open faced,on a slice of good, crusty french bread, thickly sliced and thickly slathered with butter...sprinkled with salt&pepper. If there is a glass of wine and some strawberries or grapes in the picture, so much the better. Oooh, luxury though is the same meal, but with the bread spread with soft, aged brie instead of butter. Mmmmmm....See Morelow-end people?
Comments (46)OGRose, our backyard neighborlady turned 80 last month. She lives by herself and every Monday cuts her really big yard with a push (gas) lawnmower. She has a wonderful garden, goes for a walk each morning with another neighborlady, and is the best neighbor I've ever had. She doesn't want to leave her home, built by herself and her departed hubby back in 1950. I think gardening is a great way to keep active and having a reason to get up every morning. I would not want to give that up either. Currently I am adding hosta to my garden, and they take about 5 or 6 years to mature. I hope I am able to remember what it was I planted if I'm still around in 6 or so years, because I dearly love these plants. I'm assuming the retirement community will allow a little genteel gardening in personal space? Balcony or patio?...See Moreneed help with British terms
Comments (61)Vee, until I went to live in England, I had never heard of, much less eaten, most of the fish you listed, with the exception of cod. Iowa is about as far from any sea as one could get in North America, so when Iowans had fresh fish when I was a kid it was freshwater kinds caught in local lakes and rivers. Otherwise, we had to depend on either canned fish/seafood or frozen kinds, such as cod. My Norwegian great-grandmother carried on the tradition of preparing lutefisk from dried cod (or some other whitefish). It was soaked for days in several changes of water to remove the salt, and then soaked in a lye solution for a couple of days, and finally soaked again in water to remove the lye. Only then was it cooked, either steamed or fried. Most of her descendants were less enamored with lutefisk than she was (it stank to high heaven and had a gelatinous texture that most disliked). Still, we ate it, mostly not to hurt her feelings and secondly just to carry on the tradition. I've had lutefisk prepared by other cooks, including Norwegians on a seismic vessel in the Chukchi Sea, that tasted better than great-grandmother's, so perhaps she wasn't very good at making lutefisk, which is not surprising because she wasn't known for good cooking of any sort. Fridays were 'fish days' in our school cafeteria, too; I guess in respect of Catholic students. You will probably laugh at what we were served: frozen breaded fish sticks, served with ketchup or tartar sauce and, for some reason, macaroni and cheese; tuna-noodle casserole with crushed potato chips (crisps) as topping; tuna salad sandwiches or pimiento cheese as alternative for those who couldn't stomach the tuna; and 'fishburgers', breaded fillets on hamburger buns, dressed with lettuce, mayonnaise and sweet gherkin relish. Garrison Keillor in his Prairie Home Companion radio show poked fun at the ubiquity of tuna-noodle casserole in the American Midwest. A 'fish dinner' that my family particularly liked was our mother's fried salmon patties or croquettes, always served with 'English peas' and potato chunks creamed together in one of those white sauces you referred to. I recall mama's white roux being very tasty but I know what you mean about the insipid ones and all those overcooked vegetables (not mama's). Another thing about the canned salmon that mama used to make her patties: My brothers and I thought it was disgusting because it was canned with the skin and bones included. Mama had us pick out those things. One day my brother decided to taste a bone and talked me into trying one, too. From that day we were dedicated salmon pickers and bone eaters, because the canning process had rendered the bones soft enough to chew with a very pleasant crunchiness. I'm sure other people have known this for a long time, but it was a revelation to us. Since adulthood I have loved fish and seafood of all sorts....See Morejakkom
4 years agocolleenoz
4 years agoannie1992
4 years agonancyjane_gardener
4 years agoediej1209 AL Zn 7
4 years agoediej1209 AL Zn 7
4 years agocarolb_w_fl_coastal_9b
4 years ago2ManyDiversions
4 years ago
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