Yea we live on the north edge of a lake we can hunt and have a boat ramp in the neighborhood. The lake is right across the street from our house. Lakes so high right now we are going to fish in the woods tomorrow. See if we can get some catfish or bass.
Lots of deer hunters. That's mainly why we have so many meat processors here. People are always hunting.
Fucker looked at meLots of deer hunters. That's mainly why we have so many meat processors here. People are always hunting.
Speaking of deer, saw these guys while I was cooking. Babies are out. Don't eat them.
That’s an awesome setup. Where I grew up there was state land and 5-6 lakes within 10 minutes. There’s a shit ton more if you wanted to drive a half an hour. That’s where we did a lot of our duck hunting. You really miss the convenience of those lakes when they aren’t around.
Yea it works out great, I walk in duck hunt when I don't feel like taking the boat out.
Yea don't have to be quiet, it's great.
I haven’t been water fowl hunting in some time, it’s definitely my favorite.
Talkin’ shit and shooting shotguns.
I really miss going out with my uncle and cousins, but I think I’m gonna take a week this October and catch the duck/goose opener this year. We got a place in northern Michigan where we camp on some state land and walk 150 yards down to this bend in the river, it’s perfect. We usually slayed them too, and if not we just roasted each other the whole time.
Those look deliciousAlready in the main virus thread but I figured I should share it here as well...
puff pastry with homemade raspberry compote and sugar glaze.
Boy were they! I think we have enough in stock to make another batch...
well done, Dude. Those ribs look fantastic.And this slab of America is done.
@ThatOneDude and
@Grateful Dude
You win!
I took your advices and carmelized garlic and onions (I got the whites with more flavor). Then I used a shit ton of cumin, paprika, turmeric, and chili powder. Cut up a gang of jalapeños and those little green fucker and left some of the seeds in there. I added corn too. I can already smell the difference. I’m gonna let it sit in the slow cooker all day cuz I’m gonna go out to the range and then change my oil.
Thanks guys.
Edit: Ground cumin is the bomb!
Those don't look like pastries bruh. What's the game plan with the fungi?Picked up a few pounds of Lions Mane mushroom from a local grower. It’s been feeding us for days!
We’ve been cutting them into strips and sauté them up in some butter and a little Tamari and put over pasta with olive oil/butter, parsley, salt and pepper to taste. It’s been delicious. Very mushroomy lol.
No half and half? Or bottles lime/lemon juice?
No, and I always make comments to my wife that we should keep those lemon and lime bottles around, because I always forget them.
