Otto

Pretty sure I saw a saddleback yesterday. How are they?

Good luck!

Looks nice. I’m off the sauce for a while.....keep it coming here so I can at least envy a good glass of wine!

I have two pans from my Grandmother, at least 100years old..... maybe even older than that. One of them has that same ERIE mark on the bottom. I also have a newer Lodge pan with grill ridges on it. The difference in the casting is noticeable. That and probably over 100years of use. Read up some on cleaning, seasoning and using cast iron. It’s not hard if you follow a few simple rules. Rule #1: NO SOAP. EVER. The rest is easy. I can’t either. I just use a Teflon pan. I’ll use the cast iron to cook the bacon though,

Wife and I have a 1 night Toronto "escape" this weekend. Booked the Hilton downtown already. I've read some of you have been there recently. Looking for a suggestions as to a very nice restaurant and/or pub-house for Friday , plus a suggestion of a day time excursion that will fill up part of the day Saturday. Meeting someone at the airport at 4pm then headed back home. Thanks!

Looks comfortable! What type of structure will you place it on?

Love the Hot Dog side Crappyice - looks like my grill when my kids are around....won’t eat the good stuff, rather just have a hot dog.

Put out several small dishes of white vinegar. Not sure why, but it seems to work. PS I would not use the ozone machine in the house unless you are not there while it is in use. We use a commercial one at work and the room need to be unoccupied.

I believe the application is good for 30 days or 3 or 4 washings.....it’s not a treat it forever type of thing. Check the label. Side note: I have heard that chickens are the best tick killer out there.

Very quiet so far, only a couple early gobbles. Sent from my SM-G950U using Tapatalk

Man Turkey - You are having a BANNER DAY!! I have had fiddleheads=, but have not foraged any myself. I will keep my eyes open tomorrow for sure.

TF, pick some of those ramps to go with your wild turkey dish! Awesome bird and pics, CONGRATULATIONS!

My daughters birthday too - Happy Birthday to all!

I do have one, but it is currently in my turkey vest! I will definitly use it. One trick I learned and use while turkey hunting is to pre-range and discreetly mark it. So, I will measure out 30 yards and stick a branch in the ground. Then I know that branch is 30 yards, and I can go off that for guessing at distance from other points. (I.e once that turkey walks inside 30 yards - BOOM! I plan to do than while bow hunting too, either with a stick in the ground or a small ribbon in a tree.

Thanks! I still have a ton of work to do before 10/1. I have shot quite a bit the past couple of months. I want to keep at it every week. I did shoot from an elevated platform tonight and that was fun. I want to try shooting from a sitting position too, as if i was in a blind. Also need to shoot at unknown distances to figure out which pin to use. LOTS TO DO!

Also, easy way just to start out, clean them well and cut bulbs from leaves. Chop leaves roughly. Sauté in olive oil, salt and pepper. Great with a nice chunk of bread and some olives and cheese.....glass of wine. My friend told me he hit them with olive oil, salt and peppper and grilled them whole, and they loved them. I plan to do that tomorrow night.

I made this soup a couple of nights ago, came out great. Wild and Wonderful Ramp Chowder (from Healthstartsinthekitchen.com) 2 T bacon fat or other cooking fat 1 cup ramps 1/2 bulbs, 1/2 greens 3 large russet potatoes, peeled and diced, about 4 cups 4 cups chicken or vegetable broth 1/8 t white pepper 1/8 t red cayenne pepper sea salt to taste 2 cups heavy cream 2 cups shredded sharp cheddar cheese In Dutch pot over medium heat sauté ramps in bacon fat until soft add potatoes and broth, white pepper and cayenne pepper. simmer for 20 minutes or until potatoes are cooked through. Be sure broth is well salted. Reduce heat to low. Add heavy cream and cheddar cheese, stir well to combine. Cook over low until everything is well mixed. Do not boil. Turn off heat and let sit for 30 - 60 minutes. This allows the chowder to thicken. If you want a thicker chowder, immersion blend gently or remove 1-2 cups to a blender. Gently reheat, serve with crumbed bacon or shredded cheese, or chopped ramp greens on top.

That beer is like sex in a canoe.....FN close to water! Congrats on losing 20, I need to do the same. Sent from my SM-G950U using Tapatalk

Have you picked any? Lots of great ways to cook them up! Sent from my SM-G950U using Tapatalk

Shot outdoors on 3D targets for the first time. Pretty happy with groupings and importantly I did not lose an arrow. [emoji41] No deer target, so the pig stood in. Shot at 30 yards a few times too. I shoot trap at Camillus on Tuesdays and they have a nice outdoor range....So after gun, its arrows. Sent from my SM-G950U using Tapatalk

Hope so....been very quiet the last few days in my woods.

Thanks!

Attended my daughters college graduation this weekend. Came home Sunday afternoon and headed straight for the woods. Picked a nice bunch of ramps, came in and made Potato and Wild Leek (ramps) Soup. Came out great! Thinking about pickling some. Anyone ever do that? Sent from my SM-G950U using Tapatalk

Oh, I liked it. 4 cans were gone quick! Sent from my SM-G950U using Tapatalk

There's a long thread on it on Ice Shanty. They are sold in NY now. Popular with the ice fishing crowd, but can be used on any terrain. And so far, no need for registration in NY. Sent from my SM-G950U using Tapatalk