MOPanfisher

I love asparagus, but it has been a good season for it. Gonna have some more tonight on the grill with chicken thighs, and mashed taters and gravy. I

It seems fixed now, storm, most likely lightening strike was culprit.

For those that are carving into spoonbills, scum will be scum whether they are snagging or poaching deer.

They have been good the last few years on Pomme.

Well despite rumors I have not yet assumed ambient temperature, just have had anything exciting or interesting to share. Except I have a new grandson being born today in Blue Springs so there is that. I felt bad about not having a food to post. So here is my supper since I am home alone. Brats and taters/onions off the blackstone. Nothing fancy but tasty.

Left alone for a few hours and wasn't up to doing anything outside. Soni decided to make some skillet bread for lunch. First I skinned a Johnsonville brat and browned the meat in a skillet. Next a couple scoops of Bisquick, garlic and various seasonings as they struck my fancy. Added the browned meat and mixed it up again. Into the skillet for a quick cook. Pretty darn good, a little too much salt but still good. Tastes like biscuits and gravy without the mess. And since we had a bunch of maters a quick batch of Pico, needed more jalapeno but still good. I used the ninja food processor because I like to just drink it out of a glass, kind of like a hillbilly V8 drink.

Plumb forgot the dessert. Yesterday that fish was swimming happily in lake, and about 30 minutes ago this strawberries were happily ripe ing in the sun.

Wife gone again for a while so I get to fix what I want. Went walleye fishing yesterday and ended up with a nice channel cat. In tired him home for supper, garlic salt and Tonya Cajun seasoning, Blackstone with some butter and an acorn squash in the microwave.

My Ruger American Ranch in 5.56 seems to like 55 grain Nosler Ballistic tips and Barnes x 55 grainers. It is a neat little rifle, seems loud but not when I remember to old 7mm Mag I shot for years. The 5.56 Rugers I believe are 1:7 twist and tend to like heavier bullets although I haven't tried any yet.

Today is wife's birthday, she requested ribeye and whatever vegetable I wanted to add. Seared the ribeye and it cooked to a nice rare to medium rare. Asparagus came out darn good too.

I did cure a deer hind quarter once. I wasn't impressed. Buddy "corned" some and it was good but more work than it was worth.

When it comes to Ham n beans ain't nothing like a chunk of hog with the hide in. That fat and hide take it to a whole different level. I have never scraped a hog, we skinned em all, but I can see where pre refrigeration the hide would add another layer to protect the meat.

Hide don't peel off a hog like it does a beef or deer. The first one I but hered we did hanging up and it looked like we had skinned it with a chopping axe. Then a guy who has just been watching us said ya want me to show you how to do it? Found out he had grown up in a family run slaughterhouse.

I shall add it to the list of ones to fondle at the store. I do like the color and as we all know that is the most important part.😀

Pretty good job of skinning considering it's hanging. Used to butcher quite a few but we skinned them laying down, thought it was easier but that apparently work well for ya.