BilletHead

I will be doing this. Got to get more onions tomorrow. We have used up a bunch the last four days, BilletHead

Foodies, foodies, where are you foodies? I see you prowling on here Ness ! Ok for our next dish Hey we are doing what we have to do to utilize these mushrooms. Plus pre cooking for vacation. Really we are. Chanterelle and potato soup. Some photos from this dish, Some cookie stuff too. Lemon Rosemary shortbread cookies. Did a batch yesterday and liked them so much another batch today, Some persimmon cookies from wild fruit pulp, And now a shock and aahh photo. In all reality there was some trick photography here as we are not that fat. We have only had a bowl of homemade granola for breakfast at 6 AM and then a bowl of the tortellini soup this afternoon, maybe two cookies .................................................................................................................................................................................. .................................................................................................................................................... ....................................................................................................... ............................................................. ....................... BilletHead

What to do with all thee chanterelles? Tortellini in mushroom broth. (Recipe courtesy of Arleen Rains Bessette ) 4 cups mixed mushrooms 4 tablespoons butter 6 cups beef consommé 1 package tortellini 1/4 cup Madeira wine (whatever we had) Chop mushrooms finely in a food processor or blender; sauté in butter until tender. Add consommé and bring to a boil; reduce heat and simmer for 15 to 20 minutes. Strain. Return broth to saucepan; save mushrooms for meatloaf, stuffing or other use ( pitched ours). Bring broth to boil, add tortellini and cook until done. Add Maderia; remove from heat and serve piping hot. Serived ours with Garlic Italian bread, Billethead,

Salsa making time, Got to do something with all these peppers and tomatoes. Fire roasted some onions, tomatoes and peppers (cubanells, chili and jalapeno ) other herbs and spices. Water bath boiling can. Had leftovers to freeze in jar, fresh in jar and took a play from RPS and froze in zip lock bags too, BilletHead

You are so welcome sir, Like I said adjust hook size and make it your own. I am needing feedback as I have never fished one. Need John P. on here for his two cents too, BilletHead

Oh Ness where is the German Chard? BilletHead

Oh there are leftovers the mail meal is done and the homemade ice cream and Blackberry crisp was very , very good too, BilletHead

Anybody that lives in the city and won't go out of those city limits sure won't drive very far for a bag of good fungus, BilletHead

Oh good grief Ness, really? Ok so I am a bit older than some of you. All will be revealed as you get older. Wiser too well maybe a wise something. Hey I need my beauty rest, BilletHead

June Cleaver was a Stepford wife . BilletHead

I know everyone is cooking out well most of you are. Today we did ribs in the smoker and grilled chanterelles. Added some jalapeno potato salad and cukes and onions. Dessert will be homemade ice cream or blackberry crisp, maybe both BilletHead

Phil says he is not normal so why should you be? Ha! 8:30, heck sometimes I am in bed and snoozing at that time. Of course up daily at five more or less. 3:30 if I m going to be on the water before daylight. Sometimes I see you posting at all hours of the night. Do you sleep? Mrs. BilletHead said to keep peace and is going to take your brides side. I will stay out of this one, BilletHead

Depending on what time the bride gets home from work ad if I was or am cooking for that evening. So could be as early as 5:30 and as late as 6:30. Weekends it is one rather large meal mid afternoon and maybe a snack later. No more calories than I can or do burn really don't need much food. Now does this help Wrench? BilletHead

Darn, I figured she had forgotten how to post on here. Yes alive and thriving! Went out early this morning figuring the shrooms would be slow or sleeping in and easier to capture plus being stealthy along the road before the neighbors got out of bed in the area we were hunting. Been saving this spot for this mornings hunt. 63 degrees made it nice too. Over 11 pounds of chants plus three bonus finds. Sautéed the bonus for a snack while the Mrs. started cleaning. This is just one bag emptied to be cleaned, Bonus finds, Emptying the dehydrator and filling again, Dried and reconstituted for cooking they can be kind of tough so we crush to smaller pieces or pulverize, add to things for seasoning, bulk or thickening, BilletHead

OHHHH so Fancy! Looks tasty. Do you have any chanterelles to go whit that? BilletHead

I have heard about this Chief, I should try it, BilletHead

Innards real happy Gosh I even posted the new finds on the page for you. Also Mrs. BilletHead says you have to get out of the city park to find the good stuff. Too many dogs peeing in those high traffic areas. Joggers stomping on them and kiddos kicking them into oblivion. Golf courses have been sprayed.

Tho1mas, Mrs. BilletHead will be planning that. Just think if I croak you all can have a chance to bid on all my accumulated fishing and hunting crap. Just stay out of my mushroom patch! Ha RPS you are on the book as my first free client. No trophy fees but only one mountable specimen per hunt Just like in all hunts there is ground shrinkage especially if you dehydrate them, BilletHead

Mitch F. Hotdogs and bacon where could you go wrong! So if ya got them eat them for they are in season! Yes more chanterelles on the menu. Just sautéed in butter and dill. They were a side with a tenderloin sammich , cukes and onions and besides fresh garden maters on the sammich remaining slices on the side. BillletHead

RPS, While the above statements are true you can also rule out non productive ground and avoid wandering there. Not too wet and not too dry. So more wondering around for us today. Another great hunt close to the house. Three more pounds of chanterelles and three other bonus finds. Two of which are new for me. First one which I have found before. A small Chicken of the woods, Next one a first. I am sure I have found these before but passed them up. Not today brought one home to ID and try a taste. Green cracking Russula Another one found before but not tried until today. Hygrophorus Milky, Sautéed a half of each in butter. Very good. One the russula is rated excellent, the Milky choice. They both taste good to me. BilletHead

Oh shoot secret ingredients.

RPS like Gavin said in a post. Oak/hickory mixed hardwoods. Did find some under smallish cedars but still in hardwood predominate. Well drained. Open woods. Very seldom in thick brush, maybe I just cannot see them in there? Sandy/loamy soil around here. Moss beds, Between rocks too. Not sure if they will grow in other soil types. Hot wet weather. Last two years have been pretty slim but this season has been stellar. Late June through August if the weather stays hot and wet. My friend in and around the ST. Louis area goes to conservation lands and has been reaping rewards. Other types he has found also. Some that I do not find around here. Find a nice open place, take a trail and start looking for bright orange/ egg yellow colors. They jump out at you unlike morels that hide in brown leaves. No need to wait until 2016. Get a good book, read and get after it, BilletHead

There is a slot limit on the hummer, hummus or hummi depending on the place catch them. Unlimited possession limit but you have to be careful of being accused of wanton waste. BilletHead thinks hummus tastes like carp.

Ok now that my belly is full I will share this before I doze off Spaghetti with grilled summer vegetables, chanterelles and hickory nuts (no hickory so toasted native pecans) . On My this is good! So herbs from the garden and also from the garden squash, sweet peppers and cherry tomatoes. From the Missouri forest native pecans and chanterelles. Grocery store pasta, onions, olive oil, parsley and parm cheese and garlic too. Starting to grill veggies, Veggies getting happy, Adding cherry tomatoes, While I was doing my outside thing Mrs. BilletHead was doing the inside stuff. Finished product was amazing, bet it would be good as a cold pasta too. There will be boo koos leftovers at the house. And I give you the finished plating, BilletHead

Mrs. BilletHead has four, trying to keep her busy. Man you should of seen her in the woods this morning squealing with glee in the shrooms patch. Now we are eating a dish we cooked with some of these. Life is good here in BilletHead land. We will see after four days? BilletHead