Otto

I bought some alpaca socks a couple of years ago at the Syracuse Sportsman Show. They are great socks. Very, very warm, soft, and comfortable. Better than wool I think.

X2 on the LLBeans. I might spring for an insulated pair this year.

I have a Cabelas vest and use it on really cold days. I turn it on for ten minutes, then off until I start to feel a bit cold, usually can last a half hour or more if I have good layers on over it. I've used it ice fishing too and it works just as well.

It can't hurt to try. But it might be worth it to go to a farmer's market and get 1/2 a bushel of green bells and do some jars that way, both as a comparison and because they are delicious.

Yes, we went to Cinque Terra on our last trip. The taxi boat from one town to the next is quite the trip. Enjoy Rome, easily my favorite city to visit. Sorry to hijack this thread....back to beer. Ballast Point Big Eye IPA is one of my favorite beers.

Elmo, I would gladly trade Halloween for that view! Where in Italy are you?

This was from 2012, it was about a bushel of peppers.

Emmi And Mangano Family Pickled Green Peppers Cut green peppers into strips. No red peppers. In clean canning jars put one clove garlic (optional) and a piece of hot pepper (ie jalapeno), the size depending on how hot you want your peppers to be. Then stuff as many cut green peppers as you can into the remaining space. Bring to a rapid boil 5 quarts vinegar, 5 quarts of water and 1 cup of salt. This is enough to fill about 18 quarts. While the vinegar and water are at a rapid boil, using a ladle pour over the peppers in the jar, then quickly seal jar with sanitized canning lid and ring. After a couple of hours check to see that the jars have sealed, the lid will be depressed. If after a few hours they are not sealed, empty the vinegar from the jars and bring to a hard boil again. Pour over the peppers and reseal. They will be pickled in about 10 to 12 weeks. The should be crunchy. If soft, then you have not sealed properly or fully covered the peppers in the jar.

Biz very sorry about your parents dog. I had a German Shepard growing up, they are awesome dogs.

http://www.syracuse.com/news/index.ssf/2016/10/camillus_wandering_sheep_captures_residents_attention.html#incart_river_home More newspaper coverage. I called Camillus police and told them they could put them in our horse corral. Not sure if the fence is high enough but it held in three horses for 20+ years.

Doc, yes you can pickle those green peppers. Our family has been doing it for years. We usually use the large bells and cut them into flat pieces so that we can fit as many as possible into a jar. i put a clove or two of garlic and one jalapeno in to add some heat to them. Wide mouth jars make it a lot easier. They are not "hot", but very tart from the vinegar. If you need the instructions I can post them here as written by my mother.

yes a link to this thread. How the syracuse.com reporter found it, I have no idea.

Chef, it is because a link to it was posted in the local newspaper website.

Good luck with the surgery!

Posted on Syracuse.com and also on the 6pm news http://www.syracuse.com/crime/index.ssf/2016/10/police_seek_help_finding_securing_jacob_sheep_seen_roaming_in_camillus.html#incart_m-rpt-1

Good dog!

I've traveled to Georgia and Kansas for turkey, and Minnesota for pheasant. Each trip was "visiting friends" who knew the lay of the land and where to go. Makes it much easier. I've done several fishing trips, some with guides. Personally I would be more likely to pay money for a fishing trip than a hunting trip, but that's my personal preference.

The males are 160-180 pounds, females 120-140

4 horns are common, they may have up to 6! No tags, domestic livestock, that would be a baaad move!

One of my neighbors called this morning to see if we owned any sheep, there were 5 of them grazing in her front yard. They are not our sheep! Apparently there is a refugee family down the road a bit that were given these sheep as a "welcome" gift to make them feel more at home. She tried to get them to round them up and secure them, but they either didn't understand or didn't care to. They have been roaming around for almost a week. They are called Jacob Sheep, and I guess they are pretty hardy animals!

PS, reL name is Tony. Here is Otto.

Otto was my first hunting dog, a Brittany. He was "orange" and white, I'm a fan of Syracuse sports, I was working at SU at the time, and the big furry mascot you see on TV is actually named Otto. Sadly, he was hit by a car on my birthday, so in his memory, I use his name on all the forums I frequent.

Chef, I wish you were two or three hours closer I would take you up in it. I do use a processor, he does an excellent job, the meat is very clean, and vacuum packed. But I would like to have some more knowledge of how and where a particular cut comes from. The tenderloins are easy to remove, so I don't send a deer to him without removing them first. They are usually cooked off ans eaten well before he is done with the rest of the deer. The heart too!