MOPanfisher

I have done baby carrots in Sprite, Coke, and Dr. Pepper, grandson doesn't care he LOVES cooked carrots. I always add a little brown sugar to glaze them, weird kid. Turnips that are bitter/strong can be difficult to mellow out, mine are sweet and not strong right now. But I always add a little white sugar anyway. Haven't a rutabaga since I was a kid. Of curse back then we even made Turnip Kraut, talk about something that will roll your eyes back in your head, turnip Kraut with a few jalapeno thrown in. If the smell don't get ya the taste will. My style is probably best described as a mix of; Old School, Eclectic, and WTH did you just do. Sometimes it works sometimes it don't. Am more limited now that the only grocery store close by closed, now I either have to plan better (unlikely), or make do with what Dollar General has, or drive to the next little town to their store.

Trout Bass whatever, they are just Carp with better marketing!

I went to the freezer to see what I would be having for supper tonight. Found a package of deer loin. Brought them back to thaw and decided to make bread. Bread didn't rise like it normally does, have one full load and 8 little rold sized loaves. Little ones are crusty, and chewy but tasty. Big loaf is waiting for supper. Taters are sliced and making music in the cast iron skillet, loins are tenderizer and waiting their turn for a quick sear, split and acorn squash and microwaved it. Just waiting to finish up and have supper, will see if I can get a pic when ready. And in NOT keeping with my normal operations I will not be making gravy! Hope the local code enforcement doesn't come by as I am pretty sure that is a violation here. Well the taters refused to xooperate, couldn't get them to brown for nothin. The venison however came out just right, won't be any leftover there. The loaf bread is more bread like than the little chewy ones. Wife lives the little chewy ones, dog seems to as well.

As long as when you say it, whomever you are saying it to know where you are talking about it doesn't matter. Kind of like the umpteen ways I have heard Pomme de Terre pronounced. My personal favorite is Pumley Tarr, but again since i knew exactly what they were speaking of it worked just fine.

I have and still do use both ways, Sack and Sock. Just depends on my mood I guess.

Well I wouldn't have posted anything tonight except for a last minute addition, nothing more than some nice thick bacon, sliced tomato and a couple slices of onion. Wife made hers into a sammich I ate mine as it. However when I went outside to do chores I remembered there were some turnips big enough to pull, so I pulled 4 about baseball sized, chunked them up and into a small sauce pan they went, covered them with sprite soda, added some diced bacon, house seasoning, and a little more sugar, also tossed in a sprig of rosemary just because. OMG they were good, tender, mild and wonderfully flavored. I suppose if you don like turnips you still wouldn't lie them, but I do like them and these were superb.

I love a good beef stew. Mine never have a recipe per se, and I just put in things I like (I add cabbage sometimes) and leave out things I don't like (like celery) then season to my taste at the time. Some fresh home made bread and jam and I am in cold weather heaven. I once took a bowl of beef stew my mom had made and carried it to the deer stand with me, had a fresh cinnamon roll in my pocket. Couldn't have cared less about any deer.

T Me Too. Cheaper and easier to raise than muskie and to me more fun. Mostly because I don't fish for Muskie. There are time when between Cross Timbers and Sapp landing Hybrids are almost a nusiance. A few years ago when crappie fishing you couldn't swim a jug anywhere without a Piranha like cloud of small hybrids attacking it. The regulars say during June July and August at 500 CFS the Hybrids will be there. Too hot for me at those times.

At times when water has been running long enough hybrids will come up below Pomme dam, but seldom do they do so in large numbers, although there are a few good ones occasionally. Pomme lake doesn't get stocked with hybrids which is a shame, it gets muskie instead.

I thought about a spritz of lemon but decided against it, overall it was darn tasty.

Tonight I made a dish for my wife. Schnitzel, I guess technically Jaeger Schnitzel? Sliced pork loin, hammered out, seasoned flour, egg mixture and back into the flour. Cast iron skillet, when all were done I dumped in a ridiculous amount of sliced button mushrooms, then some chicken stock and thickened with corn starch. Some left over broccoli went into another skillet and a bag of chicken broccoli rice in the microwave. Two pics because with the gravy you can't see the schnizel and without gravy is WRONG. I am thinking hamburger helper for tomorrow night! WTH pictures not showing up?

Drum are the king of sportfish. Heck if I don't catch a drum I am not sure if I was even fishing.

It is common on most lakes, folks going out and coming back after dark can't seem to find their way back to the right cove. Very few around here have lighted signs.

Thankfully the smell is only skin deep. The meat is delicious.

You are too used to cheap hookers Wrench.. or maybe I don't know the prices as well.

Well it's our night to cook Sunday dinner at friends house. So I am prepping as much as I can, bought a whole boneless pork loin locally. Chopped up 3 bell peppers (1 each yellow, orange and green for color ya know). 3 large onions, and a bunch of button mushrooms. Chops got sliced off between 3/4 and an inch, run through a jacardi tenderizer and into a marinade. The veggies will get tossed around in a big wok on my grill if the dang thing gets hot enough and the into a crock pot to stay hot, chops will get grilled hot and wrapped up in foil and placed on top of the veggies to stay warm and travel. Also since one of the grours is gluten intolerant I am trying to make a loaf of gluten free bread, no clue how that will turn out. And as a finale I have several nice green tomatoes that will get sliced and "fried" on a griddle top.will see how it turns out?

What do you use for mulch. I should probably be putting a layer of winter mulch down and plow it under in spring.

Nice long grass carp.

And amazingly enough the gravy came out good. I have a tendency to make pasty gravy because it always looks like too much milk, but this time I resisted my urge and kept pouring.

Well if I gotta be trapped at home I might as well eat good. Tonight some chicken thighs getting a hot cisco bath, a pot of mashed taters livened up with cream cheese and garlic, and an acorn squash in the microwave. Now if I don't mess up the gravy!

Pomme is getting better slowly. If it don't happen again.

You are gonna have some fun Dutch, ya just need a little breeze.

Working on a seafood Alfredo for supper. Wife is down after foot surgery so I am full time care taker for now. Found all the igredients at local dollar general of all things. Scallops, aheimp and Krab with 2 jars of Alfredo sauce, no culinarily spectacular but so far is looking good. I did add a fair amount of garlic and a dash of Old Bay. Was pretty darn tasty.

Fresh chicken livers always make me want to break out the fry daddy flour and cajun seasoning. Not for catfish, just for the livers,mmmmm.

LOL was never a real catfisherman, we usually catfished while listening to a ballgame on the truck radio. Or we were trot lining etc. I think I have tried about everything I could think of when younger for bait. Worst was catalpa worms, supposed to be irresistible to catfish, picked a bunch on a neighbors catalpa tree and I think we caught one bluegill, only tried them once though, maybe it was just a bad day.