ness

Thanks for noticing. I try and stay out of the gutter, you know? Seriously -- That's a pretty exciting hire for you guys, what with the history and all. Just listened to him on the radio on the way home. From that and other things I've heard he seems like pretty solid guy.

Good for you guys. This may put the scandal-ridden Mizzou basketball program on the road to recovery.

That sounds pretty darn good, especially on a good steak.

Looks awful tasty there, F&F.

Nice photo -- makes even the homely carp look pretty (almost). Is there a Carp Unlimited? That'd be a good cover shot for a magazine.

I think JD's right -- a quick blanch in boiling water (2-3 minutes) then pull them out and drop them in a bowl with ice water to stop the cooking. Dry them off and lay them out on a cookie sheet and slide them in the freezer. This prevents them freezing together in a big lump. When they're frozen, pop them into freezer bags. I think any kind of canning is going to require too long a cooking time to be safe, and the asparagus will be mushy.

Nice story. It's a good thing to keep the tradition going. He looks like he's having a blast.

I use the free app IPBBuddy on my phone and tablet. Works just fine.

It's pretty much dead from what I see and hear. Sure, if they meet along the way it'll still be a rivalry -- but not like the good old days. And when's that gonna happen anyway, and will it matter?

I agree with you on Kansas people being nicer in general. And I'll go ahead and say it: the farther you get away from Johnson and Douglas counties (that's KC and Lawrence) the more likable the people are. Good folks that work hard, value family, community and heritage, and try to be self reliant. You know -- Republicans

Nothing like a regrettable response to a regrettable response. The rivalry is dead. You just can't have it when you're in a different conference. It's over -- and that's regrettable. Maybe over the next 20 years a really good rivalry will develop with someone down there, but it won't be the same. If you like football and tabloid headlines, Mizzou's the place. If you like basketball and want an education, KU's the place. And don't sell our scenery short, bub. Jump start your car and drive over to the Flint Hills some time. No ticks, no meth.

Yeah -- I agree. I've seen them in places where they 'shouldn't be' enough that I try to keep an open mind about it. I guess if you spend all your time hunting under elms, you'll find all your mushrooms under elms.

Found 10 tonight. C'mon rain!

I can't see your posts, Mitch

funny guy.

Found 2. Yep, 2. None at my best spot last year. Gonna try to get out this afternoon again.

I've always heard that, Wayne. I've also heard it doesn't matter because the spores disperse soon after they pop. I'm of the opinion it can't hurt, so I use a mesh bag. I'm gonna get out this weekend and hunt some more. We got rain, but it's been cool. Had a frost this morning.

I thought you were poking me -- I was asking about the flavor of the mushrooms themselves.

Thanks Gavin/Leonard. I've read various things about the flavor of both of those mushrooms -- just trying to get a feel for what real folks think about them. Leonard -- that soup looks outstanding!

That's a whole lotta good all wrapped in one day!

helpful stuff there Wayne I guess I'll just go Google it. Sniffle.

How's the flavor on those Leonard? Just the mushrooms I mean/

Taxes?

The best time of the day is whenever you can go Those are the real thing, and there are variations of them that have the same conical shape, hollow stem, and pits -- but different colors -- black, gray, yellow. Another type called a half-free morel that has similar pitting, but the cap doesn't come down as far and isn't connected to the stem at the bottom -- they're sposta be pretty good though I've never had any. The false morels, or reds, look very different. Some folks eat them, but there's plenty of folks that get pretty sick from them. I don't know why anyone would take the chance. MDC has a pretty good primer on mushrooms here. I like to simply saute them in an oil/butter mixture with salt and pepper. Once they're done, drop a little more butter in the pan to melt, then pour the the whole thing over a good piece of toasted bread. They are excellent breaded and fried too. In my opinion, simpler is better. I see some recipes that have so much other stuff going on that the morel is lost. They're too delicious and rare to do that to them.

Went out today and found zilch. It's been pretty dry, but we're getting a gully washer as I type. I did see some trout lily, but they weren't flowering yet. Dandelions are up, May apples are up but small.