BilletHead

Good luck Scott. Hope they let you off to shoot a few ducks:) Mrs. Billethead made a job change a year and a half ago. This was after 23 years at her last job. She is so happy and you know how it is. If your better half is happy everyone is happy! BilletHead

Yes for sure a nice gadget. May have to get one of them next season. BilletHead

What can we do with all these peppers? Smoke them for a treat. I run the smoker about 220 degrees with hickory. Time will vary to your specifications or desired doneness. We like ours soft but pliable. When you are ready to use split and scrape our membrane and seeds if you want a milder pepper. We also vacuum seal and freeze. These give chili and anything you might use peppers an added flavor. A slice or two on a sandwich too and nachos, yes! Photos of just picked, in the smoker and done. Jalapenos and chili peppers today. I have a friend in St. Louis that does habaneros and other hotter peppers until done and then puts them in the dehydrator to get totally dry. Then he grinds them into a dust. Sprinkles it on all sorts of foods. Says it is flavorful and not too hot. Disclaimer I have not tried it so proceed with that with caution. BilletHead

You just can't beat a bacon, lettuce and tomato sandwich when the weather is hot. Today we had that and something else that helps beat the heat. What a treat for sure. Found the recipe on Chi Wulff's site. http://chiwulff.com/2014/07/25/chi-wulffs-friday-feast-25-july-caprese-salad-with-a-balsamic-reduction/ Had the fresh tomatoes, fresh rosemary and fresh basil from the garden. Wal-Mart had the rest. A nice ice cold crispy cubanelle too.This will be a staple for summer in the BilletHead household. The reduction that was left will top my next salad. BilletHead

Looking good there Scott. We popped open one of the jars of peppers/cauliflower/ carrots we canned. Yummy. you just can't beat putting it up your self. Remember there is sauce waiting up here for you. Maybe duck season? BilletHead

Nice haul Rainbow. We are getting many tomatoes now. Ness if it makes you feel any better we are getting the yellow crud on a few plants now. If there is any good to it the fruit is large and even if the plant dies we will get the tomatoes on them. Peering into the yum-yum peppers I spied this tree or should I say pepper frog? Got some mature yum-yum's today, Todays haul, Then we went to the unruly blackberry patch and picked. On another note the Mrs. made a blackberry crisp a couple of nights ago. I've had many cherry, apple pear and peach ones but this was a first with blackberries. A very tasty result, BilletHead

Outstanding! And it's a keeper too Mr. and Mrs. BilletHead

Oh my that looks good RPS. I will have to try that on waterfowl. Did you happen to find wings on sale? Man I remember when they were cheap. Many times we have went looking for wings and ended up buying thighs. It drives me nuts to give the price they ask for wings! Thanks for posting it looks like an epicurean delight. BilletHead

TrophyFishR, The deer above are not infected. Just the cycle of the tick here and I am sure it is like that everywhere. We see the one that has the droopy ear daily. She has twin fawns this year. None of the deer above are carrying ticks like they did this Spring. BilletHead

Busy this morning reaping benefits. Picked peppers to can, Sliced them and added onions, cauliflower, and carrots into sterilized jars, Added the vinegar salt water mix, Lid and screw cap attached as we waited for the tell tale ping of the final seal. Mrs. BilletHead did the freezer salsa thing too. Seems to stay more solid and not turn to mush freezing, Did all this and made a batch of BBQ sauce. We feel accomplished, BilletHead

Good idea Scott. May try it on a few. I let them get out of hand before I knew it. The stems are so large they will not give. I will get a photo of cane diameter, BilletHead

Nice RPS looks yummy. Are those tater tots? If so guilty pleasure, BilletHead

Got a problem, well not a bad thing but some unruly blackberry canes. We are limited in space for our blackberries. Have three rows about ten foot long. Planted a year ago this Spring. Have had a super harvest this year but the new vines without fruit that will produce next season have went bonkers. Growing tall with bases and lower stems like saplings. Right now it is like picking in a tunnel. So what do I do with the big stalks? I realize if I get some to turn down into the ground to re root for more plants in the future. They will not bend downward in to much of and angle without breaking. I have turned some kind of and wound them back into the cattle panels. Here is my idea. I think at the season end when they loose some leaves I will attach posts on each row end up higher from existing metal fence posts. Again I will attach panels, shorter 3 foot tall on top of existing panels. Keep the shoots growing upward and onward. Can you imagine picking blackberries off of a ladder? I can! Some of the vines are ten foot long, BilletHead

Nice looking tomatoes everyone. We are getting lots of smaller ones right now. Am wanting some of these behemoths to ripen though, Peppers still coming on like crazy. Some cubanelles and hot bananas pictured. Bookoos jalapenos and chilies too ready. Sweet yum-yum peppers thick but not ripe yet. I think I will do some pickling soon or sooner! The try at summer lettuce might work. Package said this variety (baby romaine) would grow spring, summer and fall. Got four tubs growing and not too good of a stand in them. We will see if it will grow with the upcoming high temps. Ness, remember where you thought wild gooseberries might not ripen and stay greenish? Here is some turning. I ate a few and they do turn pretty sweet. They aren't wormy or maybe I don't know what worms taste like? BilletHead

Been pretty quiet here since Scott posted his good looking walleye meal so lets spice things up a bit. Took some goose breast, yea I know waterfowl again. Sliced it thin on the bias. We had some Canadian steak seasoning and I put it into the coffee grinder and gave it a whirrrrrr until it had turned to a fine powder. This I dusted the sliced goose with. Heated up the grill and tossed the goose into the grill basket. Grilled until the goose was rare to medium rare. Sat meat aside and then grilled veggies. Green, purple, red orange and yellow peppers. Some onions and chilies too. Cooked these veggies hot and soft on the edges but still crunchy. Put the meat with the veggies and heated again on the stove. Put the mix into flour tortillas with a bit of sour cream and topped with some smoked sharp cheddar that I had smoked this morning. Awesome good. BilletHead

Thank you woodman. This is one of the best threads I have ever viewed. You and your trailer are the bomb! BilletHead

Sounds good Mr. Freezer. Mrs. BilletHead makes a lime bases sauce for our fish tacos. BilletHead

Looks to me like they have dead in a bucket of water or on ice for a while causing the fading. I'm with Mr. Smith on this one, BilletHead

You call it watery we call it juicy. Besides it sops up good with the tortillas

Pretty tasty Scott, We tweaked it some though. Used Chili O Sahuaro and hot banana peppers. Spicy goose sausage. Layer of onions instead of tomatoes and sharp cheddar cheese. Dished up, And served with a couple of hot tortillas, BilletHead

Maybe it will happen..........

Ooohh Ahhhhahah looking good there Scott. May have to try it with my garden peppers and Italian goose brats. Who's been aggravating you anyway?

We have a winner! Too bad Wrench maybe next time as the Bockhead himself got drawn by Phil. Lets give Gavin a hand! If I lost your address Gavin I will send you a PM for it again. Which model do you want? BilletHead

12? What are talking about JD. They gave us three time the daily limit for possession last year. Here Mrs. BilletHead hunts right beside me so we carried 36 birds. BilletHead

Ok all responses counted up, Ness Wayne flysmallie jpb187 Gavin Jason R. rvconrad fishinwrench I will see if Phil will draw a name BilletHead