BilletHead

Thanks fellows, tho1mas yep exactly what you say. I have to get more creative each time I do things like this. Slower each season too. Going to ride this train until someone has to take me. I believe we reap what we sow ans what we show others we comeback for they may help us. Yes to the garden. Never have tried to grow onions. Have bought some lettuce seed and will be starting some inside this week! BilletHead

Looked back and the goose I got today was banded the same day as the one I shot last season. Both 6-26-2014 BilletHead

Well Tomorrow the sixth of February is the last day of dark goose season. We had decided this morning would be our last hunt. Again scouting found us a place to try. Did not care too much for limits but did have a number in mind for the day and season. We had already surpassed our best season. Had a number in mind to hit, well we hit that and chose another number. Ended up with that spot on today. Will not say that number only that we are very pleased. Had some of the best hunts we have ever had with friends and made more friends along the way. I have shared hunts with you all here on OA but only a fraction that we have went. Now to todays crazy events. Set up on a small pasture pond. Early birds came off a pond behind us flying real low and I mean low over us heading to a winter wheat field. There they pitched in to feed. Getting pretty frustrated flying to our right, left and some sneaking over the top only to be too far out and we detest shooting them in the rear end. Finally one split out and pitched in one shot, one down. More flying and over to the field. Soon the field was black with birds. By this time I told the Mrs. if one gives me a shot I would take a try. She would roll her head in the blind and look behind us once and a while. Then a pair was coming a bit higher but coming. I tried to roll looking to the left then the right as I heard wings. Feet got tangled in the bottom of the layout and took a stupid chancy shot and the bird folded up and crashed into the pond. It was close to a fence and pretty well hidden to other birds coming over. later more flyovers and the Mrs. got a couple giving us our number we wanted for the season. All canada geese made that number. We high bumped fists and decided to pick up. Now is when the crazy begins. As I get birds the one belly up next to the fence in the water is sporting a band! Our number hit and a band? Yowza. After picking up and heading down the road we checked a pond where we had seen in the distance many birds land on. Stopping on the road through the binoculars we could not believe what we had stumbled on . I counted, yes counted over a hundred geese, Speckle bellies whitefronts! A few snows in the mix. We pulled into the farmers driveway to get a closer look and maybe make a plan for a stalk. Farmers dog greeted us and we messed with him some. We left him and checked out the mass of birds. No way, too far and too open for a stalk. Got back in the truck and pulled the little decoy trailer home. Still smiling from the morning we began to unload the trailer. Pulled out three geese? Where ifs the forth? The one with the band? That bird was gone! You have to be kidding we said. Where could it be? Did not hit and bumps in the road and throw it out? We quickly unloaded the trailer and retraced our eight mile trip in reverse. Looking all the way and trying to figure where it had gone. Getting back towards farmer house it hit me, the dog was not where we left him by the truck when we left. Could he be the culprit? So as we looked towards the house in the back yard there was the dog goose laying below him in the grass . Big dog and he could of reached over and grabbed the bird and pulled him out. As I went over to get the bird the dog gave me a big bloody smile. He had eaten the breast and only the breast with the band still shining on the goose leg. Crisis averted and only lost the meat, dog happy and hunter happy. Things like this are really a normal occurrence for me and the Mrs. Came home and cleaned three, pried off the band on the forth. Checked out the band info. Banded 6-26-2014 Hatched 2013 or earlier Male Near where we live. Shot one last year and the band numbers were not too far off this one. Betting same banding time. Need to look back and see if the dates jive. The dogs work, A couple more pictures to share from today. Think this has been a good wing shooting season? Dove, duck and goose? Cleaned the grass off the blinds and proceeded to have the closing ceremony by burning the dried blind grass. The Mrs doing the deed and the burning! Sad to see it end but ready to start fishing . Thanks to the Mrs. for being the best help and working so hard helping. Thanks to the others that have went and assisted me on these goose hunts also. I can only do so much solo but with help we got some big spreads out to fool em, BilletHead

Boy I think I may of grossed some of you all out with the duck prosciutto? It was all natural unlike some of that ingredient crap infused stuff you buy in the store in cans and bags. Maybe you will like this better, Today we made Chilindron (chill-in-DRONE). A Spanish stew dominated by roasted red peppers, paprika, and onions. Also rosemary, olive oil,garlic, some tomatoes, good stock and wine. A large hand full of our dehydrated hen of the woods mushrooms was added. This is out of my Buck, buck, moose cookbook by Hank Shaw. The meat is venison from out back here in BilletHeadville. A long simmer breaks down the deer into falling apart goodness. Actually for the first time had to purchase garlic as the wild stuff I put up last summer finally ran out last week. Mrs. made some cheesy mashed potatoes that had Asiago and sharp cheddar. BilletHead

Great report man and happy birthday! BilletHead

Water flavored with shad or something like that. Funny how we snub some things others across this big world will eat and what they might think of what we eat daily. We have been taught asking blessing of what we consume makes it ok for us. I think of this so much more when trying new dishes . BilletHead

Well Chief you may never see me with Andrew Zimmern . I would say that with a maybe . Not everything we see him try on the television would be bad. Bourdain on the other hand most of what I have seen him eat I would try. BilletHead

Man oh man I wish I knew how to do that too .

We are helpful. Put in some time and you will find places on your own. Much more gratification, guaranteed. So no one gives up their spots. Now ask about methods for catching what you are after and there will be so many opinions it will make your head spin. BilletHead

It wouldn't be a secret if you told somebody . I know smart arse answer and cannot help as I don't fish in that direction. I have found my own secrets by exploring, exploring and more exploring. Then add trial and error to the tenth degree. When I do find that secret and can repeat it year after year in the same conditions it is more gratifying what I have accomplished. Girschwynn, in the numerous posts in the forums where you like to fish the answer you seek is there as the good people on there have shared in the past. If you read that and maybe PM with more unanswered questions you may need. BilletHead

Another stab at Charcuterie, Duck prosciutto. Not sure if it belongs in "whats cooking" as this is cured and no cooking involved . Yep cured raw mallard breast is what this is. Pretty basic the duck breast halves packed in kosher salt for 24 hours. Taken out and rinsed, put into cheesecloth and hung to cure and dry. I have been toying in places here to find the best place to do this. Storm shelter too cool and dry dropping to almost freezing at times.. I was looking for fifty to sixty degrees and a fairly high humidity. What I chose may surprise you. I have a 12' X 20' shop I built many years ago for woodworking and making self bows and other crafts. Now I have a much larger place and this shop is now a catch all for fishing and waterfowl hunting gear. It is tight and insulated. Have a small AC unit and vent less propane heater. Usually run a dehumidifier off and on if things get or are brought in damp. Place is so tight when running liquid propane the humidity jumps up. I found that with this cold winter weather I can run the heater on it's lowest setting keeps the ideal temp needed between fifty and sixty degrees. The highest it went in this trial was 59 and the lowest one night 48 degrees. Dehumidifier off it stayed sixty to seventy percent humidity. The book I took this trial said a week or a bit more for correct drying. This took me three weeks to get done. Maybe they ran humidity somewhat dryer. Who knows but here is what I ended up with. Said to pair this with parmigiano - reggiano ,arugula and lemon juice, or with melon and a few drops of balsamic vinegar. Said it might be a bit salty for some but I barely noticed that. So far just tried straight slices and some with a drizzle of balsamic vinegar. I like it. Cannot describe the flavor as it is a new one for me. Maybe a small tang, ham prosciutto like you can commercially buy? I did weigh a couple sides before and after for comparison. One weighed 123 and the other 125 grams. Finished out at 85 and 89 grams. Here is the beginning hanging, Yes that is a decoy butt, hip boots and rod holders in the background . Some run through the mandolin sliced as thin as I could, A shot with a lit background, I like and need to do more. With what I have right now to do more it will be only a winter project. I really need to build a year round curing chamber so I can do this anytime. Have saved some nice goose breast halves and will try them but they can hang for three months or more. Projects, projects and more projects. Some day I may get it done . BilletHead

Not every one, still bookoos around but I will say this is has been our best year so far but the fat lady is getting ready to sing an it will be one for the books. The one trip that will stand out the most fun wise will be with Richard's grandson Micah and the smiles we had that day . Yep soon we will give it go Ham, BilletHead

Neat Phil! Have you got a wood shop built yet for Duane yet ? BilletHead

Great report Ham and thanks for taking care of my buddy! I will check on him today and see if he got thawed out and get more of the story. I am looking forward to getting a trip in with you. Got other things out of my system first. It will end soon and I think one more hunt and we are done. Got my boat serviced and jet motor raised another notch. Need to see how it preforms with this change, BilletHead

I will see if I can get it scanned John, BilletHead

Speaking of meatloaf , Last couple of weeks we have been eating well. Fried wild turkey and goose fajitas good but old news to most of you all. There has been some new dishes though. First of all a meatloaf. I grew up eating meatloaf and spaghetti. Quite a bit of both because both parents worked and it was easy. So I see everyone making it on here and I thought I might like to go for it again. The Mrs. found a recipe for Jamaican style meatloaf. Fifty-fifty ground venison and ground pork. Some of the goodies mixed into the meat included shredded carrots, strong brewed coffee and of course onion,bread crumbs and eggs. Oh my then there is the topping. Caramelized bananas, sweet peppers, olives, orange zest, orange juice, brown sugar and crushed red pepper flakes, So good and leftovers included sammiches on homemade potato rolls, Then this from today. Albondigas Al Chipotle Meatballs in a chipotle adobo sauce. Again ground venison was the star. Served on a bed of rice. Look at this plate, yes it is mine as the Mrs. had a few less meatballs on hers . Browned the meatballs and finished cooking in the sauce. We like very much and thinking about just making the sauce from time to time to mix with rice for a Spanish rice side dish, BilletHead

Remember Wrench they are protected. When you get one fishing it is catch and release . BilletHead says these guys are pretty tough

While reading the website This is fly this morning found our forum member and my friend motroutbum had an article in it. Way to go Randy! Here is a link for all that may be interested. Read issue 61 and Randy's article is on page 40, http://www.thisisflydaily.com/ BilletHead

That was a neat road trip! Nice walleye John. The tail race up there holds a special place in my heart. Many moons ago I spent a good part of my life standing on those slick rocks throwing lead and plastics at various fish. At times it was a cornucopia of fish to be caught, BilletHead

Congrads fellows, Keep living the dream. BilletHead

Hey good idea! Griz will trade quail for potato rolls . BilletHead

Yes kind of like that. Hey they are getting smarter. Got to be berry,berry careful like Elmer Fudd chasing them raskly wrabbits. Could be there are less in the immediate vicinity, The BilletHead shops close to home.

Hamster the tackle caddie. Has a nice ring to it . Say here Mr. Ham Caddie will you hand me a sixteenth ounce and put this half ounce one back in it's place. It will cast too far and I am afraid I will over shoot it and get in the weeds on shore, hey tie it on too will ya ? BilletHead

Speaking of Squirrels, Did Braised aurora squirrel again. http://honest-food.net/braised-squirrel-aurora-recipe/ Good stuff, used three of the last six I shot out the family room window. Another thing the ones shot out the window taste no different than the ones from deep in the woods . When hunting from the house you have to be very careful when making your stalk from the recliner to the window, open window slowly. They have sensitive ears and can hear that sound. hehehe. Plated up with the last two potato rolls. Must make a note to the Mrs. More rolls should be baked this weekend. Squirrel killer in the background, Empty plate and a dead beer, BilletHead saved some leftovers for the Mrs. when she gets home from work. Kitchen mess included.

My boat usually has a bunch of junk food and candy in it. You are supposed to be eating healthy. I was beginning to worry about you posting the icemageddion meat picture. You may need an electron microscope to photograph my fish . BilletHead