BilletHead

Looking good there Ness! Lucky little lady :) If you were closer We could of fixed you up with mushrooms for that pie. BilletHead

There you go Mic, Research and development. Consider yourself a fly fishing test pilot. By the way still have matched turkey tail feather pairs. PM me your address please, BilletHead

Thanks everyone!

The Mrs. and I found a bunch of comb tooth o the way back from bow hunting this morning. We went back and picked some. We have used them before to make a faux crab salad and it was good. Another reference said to broil of bake sliced and dip in butter like lobster. We decided to do this and sprinkled some Tex Joy seasoning before cooking. Broiled until the tops began to toast and the liquid that the mushrooms made began to boil on the tray. Really good but wish we would of had some old bay seasoning. Photos of the mushroom, sliced on tray, seasoned and cooked with the Mrs. Dipping a slice in butter. BilletHead

Correction! The unsigned federal stamp is a 1953! That deserves a bigger smile. BilletHead

Come to think of it Small mouth bass taste almost as good as a fat mallard! I have been known to miss a few ducks. Isn't that kind of like releasing a bass for the next guy to catch? Or keep and fry? BilletHead who doesn't care about how I get my license. It is very cheap entertainment. Now if they go to messing and make the federal duck stamp paperless I will come unglued. I just got some old stamps out of my grandpa and grandmas. They go from 1955 2 dollar stamp to 1968. Still 2 bucks in 59 and jumped to 3 dollars in 1960. The 1955 stamp is unsigned . While digging through all this stuff found 16 4cent unused postage stamps with Dag Hammarskjold. the Secretary -general of the united nations. Don't even know who this guy is but thanks for bringing the license thing up and the memories! BilletHead

Podum here you go, This is out of "Missouri's wild mushrooms" by Maxine Stone . Recipe from her also, Hearty "Hen" soup. Says it serves 4 to 6. No way for us. When I make this I do a double batch. I will list a single batch. Two cups onions chopped, Two tablespoons plus one tablespoon butter,Three cups hen of the woods sliced (I chop) one to two teaspoons dill weed,One and a half cups plus one half cup vegetable stock or water, one tablespoon tamari, one to two tablespoons Hungarian paprika (I use whatever I have). three tablespoons flour,one cup milk,two teaspoons fresh lemon juice (again I use whatever I have),Salt and pepper, Chopped parsley and thick Greek yogurt (optional) 1 Saute the onion in one tablespoon butter over medium heat. Add mushrooms,dill.half cup stock or water,tamari,and paprika. Cover and simmer for about fifteen minutes. 2 In a large pot,melt two tablespoons butter. Whisk in flour and cook a few minutes while continuing to whisk. Add milk. Cook over low heat until thick,stirring frequently,about ten minutes. Stir in mushroom mixture and one and a half cups stock or water,lemon juice,salt and pepper.cover and let simmer for about ten more minutes. 3 Garnish with chopped parsley and or thick Greek yogurt. I use the vegetable stock and omit step three. BilletHead

Yep Federal stamp you get a receipt and then they send it to you. Suppose it costs more because you can't catch and release ducks like you can a bass BilletHead

I think it would dilute the hotness some

Report from the stand. First of all yesterday morning I had the big long tined buck pictured at 20 yards. RIght behind a cedar tree. He was grunting and chasing a doe. He turned and walked straight away behind the tree. Sofar this evening only getting craped on by birds. TWICE. Just to let you know the birds are eating grapes, BilletHead

Not at all. Will do later. Will give credit where credit is do when I post it. Will not playgerize. Not my recipe. Wish I could take credit though. Billethead

I will second the Vlasic peppers. That is what we buy and what a jar for pickled eggs later BilletHead

Brian Ellis, not to open a can of worms but he is a certified casting instructor. I have never seen anyone cast like him and do it so effortlessly. I can cast and enjoy it so much but I get to a point of fighting it sometimes. You know where some people can't chew gum and walk at the same time? I think Brian could chew gum, carry on a conservation, walk and give a casting demo at the same time plus eat his lunch.

Nice RPS looks tasty, OK one more using mushrooms. Have to cook for the season. Hens just one time a year. I have done this dish before and a repeat again because it is so good. Tortellini in mushroom broth. BilletHead

Once again Mrs. BilletHead and I were blessed to be asked again to help with Reeling and Healing held at Westover Farms. I am serious about being blessed to help. There were eleven participants at the retreat. Here are the participants. Eight from Missouri, two from Kansas and one drove down from Minnesota. We had a meet and greet Friday followed by dinner and a quick program of the fly rod, reel and what we were going to do the next day. Up early the next morning for breakfast, we than split up into two groups. One group in waders for on stream leaning of trout food and the others got to get a fly rod in hand for casting instructions. Then a break, the ladies switched up reversing their roles. Boot P. Did the entomology talk and The Mrs. and I assisted. We caught leeches, crawfish, planera worms, mayfly nymphs, sculpins, helgramites, stone-fly nymphs, cranefly larva, aquatic beetles, scuds, sowbugs and many more critters for the ladies to mess with. Another break and then Brian E. gave a casting demo, then Ginger K. gave a flyfishing gear rundown, Lunch and then the ladies suited up to fish the afternoon. We had ten river helpers. Pat and I, Kent Campell and his significant other Ginger K., Brian E.,Boot P., Ryan W. Mike O.Patrick H. Sharon Y. The girls fished two sessions switching river helpers. I got the pleasure of fishing with Jenise, she was a 78 years young and from near Jefferson City. Never had a fly rod in her hands until this day. We had a great time and landed several fish! The Mrs took out Brenda Jefferson city also. When the girls caught fish they loudly screamed "Fish On" . That first scream came from Brenda and Pat with myself and Janise hollering second. After the switch up Pat fished with Teresa and I with Bev. Teresa was from Jefferson City and Bev from Kansas. Depending where we were and if we had a camera handy for photos. None of me and Bev but Pat caught one of Teresa she put on a fish and I dipped it for them. These gals could grip a fish that is for sure! Everyone was worn out after this day. The girls rested, helpers did too and then we ate again. Later that night the ladies had a fireside chat. Next morning we were at it again. Breakfast and two more sessions of fishing. Pat went with Sandy from St Louis, I was close enough the girls screamed for me to use my long net and I got to dip it for them. I fished with Emma. A firecracker for sure. We caught too but no photos on here for me to show. There are pictures but from several different cameras floating around. Emma was hard to keep corralled. Every fish she caught she kept getting closer to the water. A steep drop off and I finally had to keep a hold of her wader back to keep her from going in. Every time she missed a fish she said "oh crap" Substitute crap for something else if you know what i mean:) The last session Sunday morning part of the girls wanted to tour the hatchery onsite. Four elected to fish. Tree got matched up and I looked into the fly shop to see who I might go with. Shelia from Minnesota was in there and said Marty do I get to fish with you? I said I have not been told that but I say we will and lets go and we did. We grabbed her rod and she said I really wanted to fish with you. That made me feel really good. Off we went and Pat took pictures of everyone fishing that session. One thing to say. This is for the ladies. If they want to talk we talk, we talk, if they want to just fish and forget what thy all are and have gone through that is what we do. Shelia wanted to talk some and I was there to listen. Being a caregiver before for my Mrs. I can relate some. Shelia has stage four melanoma, yes stage four. She is taking a new med and doing pretty well. She said I have made it a year now. She , her husband and son did a float on the Green River in Utah this past Summer. They rafted by themselves and camped along the way. She caught her first fly rod fish on that trip. You could see the gleam in her eye as she told me about the trip. When it was time for photos she was a ham! I had a grin all along that time we fished together. We both had many laughs that morning, This lady left quite an impression on me. So when we were done We visited some before a bite of lunch and graduation. Some of the river helpers. Myself, Mike O.,Brian E. and Boot P. Graduation is fun with some tears shed, Myself with the four girls I fished with and Ginger K. to the right of the photo, The Mrs. and her gals, The River helpers were from many places. Some of you might recognize or know them. Mike O., Brian E. Patrick H. from the Ozark Fly fishers out of St Louis, Kent Campbell and Ginger K. from the Capital city fly fishers, Boot P. representing the Roubidoux club. Sharon Y. Southwest Missouri fly fishers. Pat and have no affiliate except for you all on here the Ozarks anglers. So We represent you! Can I tell you again how blessed Pat and I are? BilletHead

If I HAD to make a choice it would be for smaller wild fish in Montana. Don't get me wrong either I love what we have here. If I were to win the lottery I would spend more time (majority of time) up there. According to the guys on here I am not going to win the lottery as it is just another tax on the people. So I will enjoy the wild Montana fish a couple of weeks a year and here the rest of the time. I suppose the best of both worlds I can afford . BilletHead

I hear yousitting in a bow stand right now hearing specklebellies. BilletHead

Calabrese Mushroom Chili, Here we go again more hen of the woods mushrooms in this dish. The recipe even calls for them! Very good. For the meat I used deer so non greasy and better for you. Luckycraft I refrained from putting butter on the crusty bread since I had plenty yesterday with the soup . Actually the soup, a double batch had three quarters of a stick in it. BilletHead

It's a Keeper! Well done Mr. Hoglaw, BilletHead

Worked up more hens and made a big pot of soup a bit ago. Just finished a bowl with some crusty baguette bread, BilletHead

That is why we do our own too David. I have witnessed once a pile of deer at a meat packers waiting to be skinned. That one on the bottom of the pile? That place closed many, many moons ago and the places around here now have quite the process managed well. Still as long as we are able we will do it ourselves, BilletHead

Speaking of self control like in the Ness the fruitcake, I mean Ness and his fruitcake thread when it comes self control when it comes to picking mushrooms I just cannot let them just sit there in the woods. There were five and we picked three big ones.Had to cut them off in chunks to get then things in the tubs/bowls to carry them home. So what does this have to do with today's meal? i am getting there. Cleaned up a couple of big russet potatoes. pulled out two big sheets of foil and doubled them. Had some herb butter made up with rosemary. Slathered a good portion of this on the spuds, course salted them well and wrapped tight and tossed in the oven while the mallard breast was thawing. The Mrs.and I cleaned the hens and then I started the charcoal. Charcoal ready I put the duck breasts on as Pat started sauteing some of the hens. Three cups worth of chopped shrooms in a half stick of butter. Off came the duck to rest. I then took some red wine and added a cup to the mushrooms and continued to stir until the mushroom sauce starts to thicken some. Plated the potato, cut it and put the remaining juice from the foil on the tater. A dollop of sour cream topped this mountain like a whitecap of snow. Added duck to the plate and sliced the seared rare meat. Topped the meat with the mushroom. OhMyGosh. What a dish, The BilletHead's have full tummies right now.

I have no self control Chief.

Just how many are you going to make John?

Nice mount David. I am not going to re read all this but do you butcher your own deer? If so you know what it has been through and how it was taken care of. If you did a good job processing just sear your loin or inside loin cuts and eat it on the rare side. You will not look at deer the same