Terrierman

But the upside to this is you are healing every day. We're still all pulling for you.

I don't remember a gun season with consistently cool to no joke cold weather lately. Throwback to the '70's! Nice if you ask me.

Good deal Eric, honestly I couldn't be happier for you. Looking forward to seeing you again and meeting Christie! edit: I wish I could share the look I just got from Lovey when I asked her if she wanted to go too.

Montana is still chill.

I'm a little slow but still want to congratulate Eric and his lovely Bride. And dare him to bring her to Jigfest with him. That's her only hope for learning the truth about him.

I hear their quarterback is pretty good.

Oh I get it now. I thought it was all trips you had done.😎 I've driven to Puget Sound for ling cod. Port Aransas Texas for Speckled Trout and Sheepshead. Florida as far south as Key West for Amberjack, snapper of various description and my once in a lifetime honest to pete big Tarpon.

A corn fed mallard, pintail, gadwall or widgeon. All are on the very top shelf for waterfowl table fare. I've killed and eaten a lot of ducks and still prefer breasting one out, briefly marinating it in soy sauce, fresh garlic, fresh ginger and some brown sugar and then grilling to medium rare on a hot charcoal fire. I have been known to get the innards out (do that as soon as they are in hand) and hang the bird for a few days before the above. The weather we are having right now is perfect for that.

Lovey made chicken and noodles in the crockpot. The smell is killing me. One of my favorite cold weather comfort foods of all time. Still have an end of a baguette to go with. Ketchup: Man you do like those peppers eh? Fresh they're a bit much for me. Pickled in a quesadilla or on nachos - then pile 'em up.

I just saw this too. My sympathies Ness. Just went through it with my Heeler, Whiskey. She was a good girl too. RIP Max and RIP Whiskey.

Here in Missouri, our wildlife code is prescriptive. Which means the code tells you what you can take when by what methods. If you don't find a spot in the code that blesses what you are doing to what species and how in the code then it's prohibited. You won't be finding a BB gun season on sparrows for example. So shooting sparrows with a BB gun could - but likely won't - get you in a spot with the skunk sheriffs.

I have no problem with vermin control. And most but not all of the raccoons were skinned and hides sold, carcasses sold for meat, and feet sold for making Native American tourist trinkets.

This might not be funny to many except me. The guy on the left below is my USMC buddy and we keep in touch. Yesterday being Marine Corps Birthday and today being Veterans Day we got to sharing old memories and pictures. I'd forgotten this classic of him on the left and me on the right.

^^ Bet you are happy with both of those purchases. I've got a pair of 10x42 Nikon Prostaff that I have similar feelings as you had towards those Bushnell's that were sadly lost. They don't hit that $300 mark but I am happy with them. Wonder if we'll see anything in the binoculars tomorrow?

^^ Even without the cream, it's really good.

I've never made potato leek soup until today. Going to be an adventure in gastronomy at supper time. A grilled cheese will be the side. Here is the recipe. I'm at the sautee leeks and garlic stage. Kitchen smells pretty good. A French classic, this creamy potato leek soup is quick, easy, and comforting. Servings: 6 Prep Time: 25 Minutes Cook Time: 40 Minutes Total Time: 1 Hour 5 Minutes INGREDIENTS 3 tablespoons unsalted butter 4 large leeks, white and light green parts only, roughly chopped (about 5 cups) 3 cloves garlic, peeled and smashed 2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces 7 cups chicken or vegetable broth 2 bay leaves 3 sprigs fresh thyme 1 teaspoon salt ¼ teaspoon ground black pepper 1 cup heavy cream Chives, finely chopped, for serving INSTRUCTIONS Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft. Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.

I remember reading that. Tough day that one was.

Wow. I'm a piker.

Propane heater in the elevated shooting house will be very welcome tomorrow morning.

If you can honestly say you were going to shoot that crow for food - which I seriously doubt - that's different. I feel the same way about bowfishing. For food, fine, for the enjoyment of killing - I'm out.

Probably had a bad arm too.

Nope because those birds are killed to eat, not just to enjoy killing something for no reason.

Crows are way too smart - basically sentient birds - to shoot them for no reason other than to kill something. It's like shooting cardinals or blue jays for the fun of it.

That's not very helpful to your OAF brothers. Here, let me show how. I got food poisoning from a bad hamburger at FuddRuckers in Springfield, MO. Bad enough that it messed up my liver enough to have my doctor get me tested for hepatitis. Go ahead, Squeal. We'll all say thanks.

I thought this was going to be a review on that new bike park by the same name that's on 65 just North of Branson.