Unit8R

Good thread. When I lived in Colorado, and had MUCH stronger legs we made it a game kinda like disc golf. Points lost for stepping on a twig, misses, points won for hits and fastest time through the "course". When that course is straight up a steep slope at 10K feet you learn to control your breathing while shooting when when gassed... great conditioning, lots of fun and greatly helps instinctive tradional bow shooters improve. Take down long bow, heavy alluminum arrows so as not to break your Port Orford pine arrows. Fred Aspell (I think) used a throwing a baseball analogy for instinctive shoooting, you dont stop to use a range finder and sight to hit the cacther mitt.

question came to mind while sitting this morning: If I have an unfilled archery either sex tag during regular season and I take a deer with a bow or crossbow (during regular/gun season using archery gear), can I put that archery tag on that deer? or must I use the regular season Antlered tag? Thanks in Advance

First Romas. These are way ahead of San Marzano and Roma III varieties. Its name? Pony Express. They have large size, low water and seeds for sauce and paste.. Well see about the flavors later.

Got lucky on a nice smallie (20 in) this morning drifting with a nice South breeze (Keuka). Rage Swimmer on a weighted twist lock. The tug is the drug!

Those are going to be boiling hot! The size and the brown marks on the side scream heat. Mine (from starts) are just a couple inches long.

Epic fail. I go mostly nocturnal in the hot weather so up at 2:30AM, coffee, time to make pickles! By first light the jars are sterile, brine made, spices ready, lids soaking, cukes cut, jars packed...time for the lids and into the bath as water boiling on the Bayou Classic propane cooker. Drop them in the water bath, sit back all happy and wait and then it hits me... Forgot to add the spices. Doh! Just another opportunity for personal growth I try to convince myself. My lady makes the bread and butter while I do the dill, when she wakes up I'll tell her next batch of cukes are hers. e over

Brother brought steaks over the weekend... I worked up my best cowboy voice and said: "We don't get cow around here much"!

hehe... surrounded by vineyards and those fat vineyard bucks! Thanks!

First Dill pickles. We have a dozen plants climbing up the garden fence so lots to come. Folks like em but it seems a crap shoot if crisp or not. Adding grape leaves seems to help a lot.

I've been bringing 8 gallons of city water a day up to my lady's house where garden and fruit trees are. No well problems yet but there will be soon enough. The trees are youngish and well mulched so a gallon every 3 days should do the trick. Finally won the war with Japanese beetles humping on my cherry trees, unsure if they are just done or the spraying did it.

We puree basil with olive oil (2/3 pesto) and put in ice cube trays to freeze, then out of trays into freezer bag for winter basil.

yeah, smoker temp at 154 and internal temp goal of 145. maybe a little sweet from brown sugar in the brine (along with kosher salt and cracked black pepper) and maple syrup basting. I need to improve getting the pin bones out of the lakers.

Salmon on top, lake trout on the bottom for 6 hour traeger signature blend (hickory, maple, cherry) and maple syrup basting

This stunned me as it is the only thing I have seen that has gone down in price lately. Was $9.95 (Aldi) a pound last time I smoked salmon halves. Have them curing, will smoke tomorrow as SW wind will not drive neighbors nuts as well as having to give them a chunk! If you are USA only I hope to do a few lakers as well.

added some fried gold potatoes (aka ketchup delivery devices)

Largemouth bass en papillote (well, foil) headed for the oven

22 in Large mouth on Yamamoto "D" Shad on a 1/16 oz weighted twistlock 3.0 hook. He took it on the flutter down on the deep water side of a shallow weed bed here on Keuka. Caught bass there for nearly 60 years now in the same 12 foot starcraft.

magnifying glass shows J.A. Henckels Germany. Looks like it is horn, probably red stag if Germany and from the 30s. This is the closest match I found. https://www.ebay.com/itm/113766932590?hash=item1a7d09a06e:g:4uAAAOSwRB5c8AbU&autorefresh=true

I wish I knew. A lot of the kitchen stuff I have as the "current caretaker" of the family cottage came from my Grandparents' restaurant that went bust in the depression... It feels like plastic. We've used it around the BBQ for generations.

grilled hunk of last year's 2nd doe with asparagus peppers and rosemary taters. Not shown fresh salad with garden lettuce etc.

Right on with the corelle plate! thought I was the only hold out

This is why we garden I guess. To eat the first few cherries from our 3 year old trees after planting, fencing, spraying, weeding, fertilizing and mulching is a real treat. Better next year as the four are getting established

threw a small bass in with pork shoulders yesterday. Bass was spectacular and pork pulled and in the freezer for company feeding

My butcher shop has been holding steady at $1.99 lb (at least through 10 days ago) after $1.54 during the winter. I need to pick some up as we devoured last of pulled pork over the weekend.

Spring rolls on the first day of summer