ness

I’m 109 but she’s only 107.

Love reading about the various traditions everybody has. And, I won't judge yours or preach about mine. Best thing is to have family and friends, and have *your* traditions. But...I'm a sentimental sap, and Thanksgiving and Christmas are pretty traditional with us. Here's a photo from last Thanksgiving: I love it when Kathy wears that apron

A couple recent meals. Roasted lemon and rosemary chicken, baked sweet tater and Smoove B’s favorite - corn. Leftover chicken in a gravy with thyme over egg noodles. Rubenstien hoping for a lick or ten

I wasn't for sure if he was talking about the chip in the plate or the style. Anywho -- I'm not taking home and lifestyle tips from a 'moonshiner from that holler over yonder.'

Fixed it.

He wasn’t gonna let there be any question of who’s gun that was! 😄 Cool story.

Was just thinking about those the other day. Those labels last forever. They’re out there.

Had the day off and figured I’d hit some local public ground where I’ve found quail in past years. Cold, windy and snowy here but I wasn’t deterred. Roads were really crappy, but we made it. Well, we found the quail in about 5 minutes...but they all flew away! 😄 Oh well, there’s always ham and navy bean soup! Plus cornbread with a little butter and molasses. Me likely!

Well, I ain’t Chief...but while we wait I’ll share what I’ve settled on for seasoning taco meat. No flour, etc. so it’s not pasty. Just a base seasoning you can tweak with cayenne, chipotle, whatever Ingredients 1 pound ground beef 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon ground cumin ½ teaspoon salt ½ teaspoon ground pepper ½ cup water Directions 1. Brown ground beef and drain fat. 2. Add back meat, seasonings and water and simmer until mixture is almost dry.

Got me to looking through photos and came across this one from 2010. That hat made the rounds that night😄

I remember a bottle of stuff I had a while back that had larger chunks and a finer powder mixed in. Liked that stuff, but don't remember what brand it was. The stuff I have know is very fluffy and dries a fly off nicely, but it will look like a snow ball on the end of the line if you don't blow or false cast the stuff off. I always felt drying off a fly with amadou or chamois or whatever would smoosh it, requiring on-the-stream grooming, so I got out of the habit. Albolene anyone? Still got a tub of that around somewhere.

Anybody know what the dry powder is? I'd bet it's just a repurpose of a material used for some other reason.

1 (888) 235-9763 I walked into the KC Orvis store several years ago and told the guy I had dropped my Battenkill reel and broke off the knob. He went in back, grabbed a new spool and handed it to me -- no charge. I wasn't trying to get something for nothing -- looking for information on options. You might be surprised what they'll tell you if you call.

Anybody do a float tube anymore? I love fishing for gills or bass from one on small water, but have to admit I haven’t done it in several years.

I usually just blow on a waterlogged dry fly then dunk it in Loon floatant powder and give it another blow.

Kipster was his son Kip Jr.

Sorry to hear that. My condolences to Kip and the family. I always enjoyed Senior’s company. Remember him trying to sell us on the virtues of (greasy) skillet coffee when the coffee pot was left behind. 😄

I’d just call them tomorrow. They back their products.

I haven't had walleye in a loooong time. Dee-lishus!

Was gifted some walleye when I visited BilletHead a few weeks ago. Put together a walleye chowder this morning. Pretty basic chowder base: butter, diced onion, and celery. Flour added to thicken, then vegetable broth, clam juice, diced potatoes, thyme, parsley and a little cayenne. When the potatoes were done added in the walleye chunks and finished with some heavy cream and a little crumbled bacon. Delicious! Thanks again Marty.

Autocorrect?

When I made the corn tortillas I read a number of recipes and the all seemed about the same. I thought they needed fat, but the recipes didn’t include it. Maybe I didn’t look at enough recipes. I’ve had corn tortillas made at a restaurant that were very good. Been a cooking drought for me the last week+. Out of town last weekend and ate others cooking the entire time. I had two separate retirement parties this week for two great friends I’ve worked with for more than 25 years. Got fed and watered at both. Happy for them, but it’s sure not gonna be the same around the old salt mine. Makes me realize what a great bunch of folks I work with, and how fortunate I am. Thinking walleye chowder tomorrow. Stay tuned.

Simple, delicious and warms the bones this time of year. I’ve got a ham bone with a bunch of meat on it in the freezer just waiting for that treatment. Never have done pintos though—always navy or great northern. Curious what you think of the homemade tortillas. I’ve done corn before but they weren’t that good, and so not worth the trouble.

Quick shrimp and grits. Sautéed shallot in butter and oil, added creole seasoning, tomato paste and flour. Added a little chicken broth for a sauce. Thickened then butter swirled in. Then creole seasoned shrimp were tossed in to cook. Grits with cheddar and cream.

Just bragging rights. But, like I said, I don't like to brag. Dang it.