BilletHead

Well this juicy set of pictures are for Ronnie, Without bacon, bacon piled on and ready to eat with sour dill pickles on the side. The juice is starting to run out of the tomatoes as I start to salivate anticipating that first bite, What a bumper crop of tomatoes this season and I have not Wht a bumper crop of tomatoes this season. A few here and I have not even picked for two days. I can see them waiting for me out the front window, BilletHead

Don't eat any red pored or blue staining ones from Missouri. Flip one over and bruise it with a swipe of your finger and tell me what color it turns to, BilletHead

Could it be because you are at work? HA! I know it is the chicken in the crock pot because I read back and did not miss anything.. Maybe you should give me a set of keys so I could come up and check on things? I am going to have a BLT and I hope my home grown tomatoes are so juicy the juice runs onto my chin. Just cooked a pound of bacon outside. I promise to leave some slices for Pat when she gets home from her long hard day of work, BilletHead

Nice Ronnie! Enjoy your new ride and may you catch loads of fish using it, BilletHead.

Carnitas! Nice Gavin. We did wild turkey carnitas. Followed this recipe . http://honest-food.net/2016/04/13/turkey-carnitas/ We did a double batch. Vacuum sealed portions and froze for later consumption. We have hit the stash a few times. We crisp the meat up in goose fat instead of lard. BilletHead

Wowzer! Attaboy John and John's better half. Still not much popping here, just a few. Get them while the getting is good buddy, BilletHead

Yum, Just don't let that horse sized dog sneak any. BilletHead

While running through websites I check out daily I ran upon a video that Plastic_worm one of our forum members did. It made it on Moldy Chum. Losing it, upper right hand corner. Another one well done Plastic_Worm ! http://www.moldychum.com/ BilletHead

You better eat them squirrels Ness. Bet they are good with that tomato aftertaste:) Preseasoned they will be, BilletHead

Good eats, Is it still on? I mean new shows? As far as too much garlic I roasted more like fifty to sixty of those wild pungent hot bite on the tongue cloves in the foil pouch. Like RPS stated above it had a buttery taste with just a hint of garlic. I took it out of the fridge when the Mrs. got home. Gave he a fork full. Wow she said. A note that she does not like a overwhelming taste of things. BilletHead

I like the garlic harvest but bummer on the tree rat plague. Since I have took out so many mine may be somewhat under control. BilletHead

I know what you mean Mopanfisher. I am still trying to grow pork in my garden. That little BLT pig is under the towering tomatoes in the shade. I am thinking he is not getting enough sun to grow . RPS I bet duck would work! BilletHead

Ha good one. Believe me the smell here right now is hard to take. In a good way I don't want Ness to think it is the bad kind of smell BilletHead

There are no old bold mushroom hunters, I have partaken on some Missouri boletes before. One book says pass on hard to ID missouri types of them. On the other hand I have passed on some that the MDC says are good. https://nature.mdc.mo.gov/discover-nature/field-guide/pallid-bolete They look a lot like the bitter bolete. Next time I run across one or the other I will try a spore print. BilletHead

Yes Mopanfisher I did see those options. First time going pretty plain Jane. I do have some tomato slices in the dehydrator right now that have a light sprinkling of sea salt and dried basil on them. Oh the smell is amazing in the house at this moment. Done this before but did nothing but eat them. Can you say tomato candy? BilletHead

I am really enjoying this thread fellows and am picking up bits and pieces that may help my boat. So I have a 1754 Excel Stalker with a 60/40. Had it just over a year and a half. She is no speed demon and with me alone I get 26 on the GPS. One thing for sure is if I am going to be in a wreck it will be a low speed one. My hull is heavy. Cannot remember if it is 100 or 125. Excel is mainly a duck boat maker and they make them for abuse. In my stage of life I am not much in a hurry anymore anyway but would like a bit more if possible. Which brings me to this. I was running over on lower Bryant creek and the North Fork of the White op from the forks. Had a visit with a friend over there that knows jets and he said I was a bit too low on the foot. That and he wanted to know what RPS I ran. I am running 5100 on the standard impeller. He said I should be running 5500 and the stainless steel impeller would let me get there.As far as the motor and foot height he thought about half a hole setting off. Take it somewhere and have the appropriate holes slotted and motor raised. So asking the jet boater brain trust here on OA what say you all on this? As far as transducers and mounting I have busted two pop up brackets. Not from running but floating backwards into a log or something stupid like that. I know keep two spare brackets in the garage for spares. When running in a dicey situation I have a piece of parachute cord attached. I reach back and pop it up and tie it off. Then there is the grates or fins. I have bashed them a couple of times. Once pretty bad. Just popped the pins out, removed and took them to an anvil with a ball peen hammer. Redressed them with a file, back in and good as new. BilletHead Note the Mrs. likes to run it too.

Yes it should Ronnie. When it is dry I will string me up some for a necklace. You never know what lurks in BilletHeadVille. By the back door I keep my mallet, wooden stake,cross and gun loaded with a silver bullet. The garlic breath I have today will keep any strange girls away too, BilletHead

Took some of the wild garlic I picked on the fourth. Decided today I would roast it just the cloves and not the whole head. Peeled real easy. Piled it in a piece of doubled aluminum foil. Drizzled it with olive oil, sprinkled it with salt and pepper and sealed the pouch. Put the packet on/in the gas grill set about 375 and let it got for an hour. Every time I went out to check the temp I could smell it doing its thing. Hoping for the best after the hour was up brought it in and dumped into a dish. Took a fork and started mashing it up. Had no crusty bread to try it on I took a brat bun, split it and buttered it up. Slapped it onto a hot skillet and toasted it . When it was done slathered on the still warm garlic and began to feed like a hog. Oh baby it was good and the BilletHead has found a new wild treat. Got to get us some good bread tomorrow. Can see this slurry of goodness incorporated in other ways. Does anyone know if this would freeze well? I could see going on a binge making this and putting it in small freezer jars for winter, BilletHead

Picked a bunch more wild garlic this morning. This time as I had read I bunched the garlic up and hung it in one of my shops. I have a small AC unit in there and keep it about 75 degrees with a 45 % more or less humidity . Should dry fine like this, BilletHead

Pretty neat site John, What happened to the simple weenie ? Life has sure got complex like the weenie :). BilletHead

Still looking here John, Just from the road but this is how I always do it. Will give you a shout if and when I do. Starting to get hot enough, some moisture is there but not like last season. Hoping it will come together right soon, BilletHead

Thanks Ness, you too Johnsfolly, May be like wearing the scarlet letter I mean the scarlet post on my back. Don't know what was happening but it was like the site hung up so I disconnected and connected again. Then I seen what happened. BilletHead

How do you remove multiple posts?

Only posted once. I blame it on the world wide web. :). Nice looking salad and ummmmm peaches, BilletHead

Well I was right in one aspect. HAM WAS TOYING WITH ME, BilletHead