Tom down here before the flood took them out of business there were two meat markets that made the best short Bolognas, they were a regular size of about 3′ long and as wide as a link bologna, you could take on piece cut it lengthwise and put on bread with butter oozing in the cut of the bologna or some cold Heinze catsup, they were the same as the bigger bologna links but just shorter, they used to sell them by the thousands in a months time they were so good, you could eat them raw, boiled, nuked or however. So im going to save about 25 pounds of choice meat and use that just for the short bolognas, I hope they turn out at least good. Beings I cant get around so good much now, but getting better by the day and I expect a 90% recovery ive done so well, at least that’s what the doc says, I have a friend that will bowkill a doe for me if i decide i need another one after sunday, after all the meats ground etc. that Ive still to do, to weight out to see exactly how much I’ve got to work with. Hes almost at his in town quota to be elidgable for an in town buck tag, hes got his eye on one that goes way over 200″ and is like a 14 to 16 pointer, we will wait at see. Dwights a damned good bow hunter and has several good trails that he hunts. He shoots as many deer in town as anyone and probably ranks in the top 2 or 3 in culling deer. We had 5 deer hanging in the garage to clean between the 4 of us, we got them all done in 5 days. A couple of the rear butt quarters were atleast 50LB. apiece, so alot of meat for summer sausage, short bolognas, and meat sticks.

I’m still taking deer out of my freezer every other day, grinding it, sorting it, sorting out what will be used for jerky, meat sticks and summer sausage then putting in back in the freezer until i get ready to use them. I think this year the loins will go in to thickly sliced pieces with my meat slicer for jerky. Meat sticks will be out of trimmings and odd pieces. The rear legs will go into summer sausage along with the neck muscle and odd Pieces. I’m getting ready to order from Waltons for casings Cures etc. and I think I have enough for 200 1.lb sticks of summer sausage and decided to give it a try with like 3 or 4 seasonings for the batches i’m making right now, going to try different flavor types, maybe 4 to see what their like, why wait 4 years to find out how much you like each kinds.

Sorry guys but eating cloves is like eating pine cones to me, just not into cloves and never had a dish that i like with them included, just don’t like them. I like ham sandwiches with a little mustard and that’s why the mustard along with the pine apple in between each slice, it wont be lot just about 1/4″ of a teaspoon per slice. Mustard and pineapple goes well with me with the pineapple chunk and heavy syrup but its got to be heavy syrup. I’m not sure about the liquid smoke as yet because it is pretty powerful. I’ve got to have sea salt and coarse sea salt at that, maybe a teaspoon for the whole ham over the top at first i said two tablespoons of coarse sea salt but that does seem like to much, no high blood pressure here and because of that ‘m lucky, I was going to cover the ham as to keep it from drying out then uncover it to get it crisp the last 20 minutes to half hour, I have to have those crispy edges on the pineapple and the fat, that what makes it good. I’m not going to use a ton of picante sauce just enough to warm it up a little maybe a little jalapeno small chunks or slices to go along with the it, for those who haven’t tried it over ham its that little taste that makes the pineapple and brown sugar stand out. Maraschino cherries to me just don’t fit on a ham, while their very good straight from the jar i cant do them on a ham, and I know everybody has their own tastes because they like it that way and I don’t plan on changing just like everybody here. Maybe my taste buds are burnt beyond repair and that’s why I like picante sauce, picante sauce between the slices of ham does taste pretty darned good, that along with pineapple. Ill cook the ham at 300 to get the sweet potatoes to where I want them that will layer the bottom of the roaster with a little brown sugar on those, no marshmallows, if it were a side dish then Id but them on the top. Then tie up the whole ham good and tight to keep everything inside and to keep it from running out as much as possible, no onions or pine cones lol or anything else on my ham, I do respect your tastes guys just cant handle cloves (alias pinecones). Ahhhhhhh yes and have to have pecan pie with the dinner too. And for sure a little birdie said save enough meat on the ham bone for ham and beans, ham and straight up beans is one of my favorite dishes bar none, its hard to ruin a good kettle of ham and beans forsure. Anybody have a good recipe for raw boiled cranberries, I boiled up 4 bags thanksgiving, that’s how much we like them around here, oranges, tangelos, peaches just something delicious to add, no nuts though, but it has to be grandmothers favorite and nothing else will do, how about some fried chopped up peaches.

Ya Gill, you know you’ve made good broth that when you put it in the fridge over night the next morning it solid gell like Jello, the taste is incredably rich and at that point you can skim the fat if you want and then still thin it down 30% and still get better tasting broth then in a container in the stores. I think one of the reason its not as thick as home made is because it hard to pour jello out of a box, you could a can by cutting the whole lid off like on a can opener, good broth just don’t pour out of a hole in a box or can

Ya big gill, we have a Pho restaurant 6 blocks down the road, i stopped in and ordered what I thought looked good and after I ate it it was good. The only thing I couldn’t do was to assemble the ingredients that the dish cam with. The food was good but they knew I was new at what portions to assemble with what other, clearly this was my first visit and I love oriental food, maybe Ill try it again soon because I heard it was good eating, The parking lot is full at night so Id better sharpen up the chop sticks and bring along more money so I can afford to hire a waitress to show me how to eat whats on the plate, but I do know in Pho dining fresh is the key to eating it right.

Here’s a good noodle recepie for those looking for one. This is one my mom made when us kids were at home. Put Flour in a bowl and theres no measurements just the amount you think will make the quantity of noodles you want. Next make a depression in the center of the flour and drop in eggs, yolks and all then mix. When you get twards where the mix is just about ready to roll out you either add more eggs if the dough is still too stiff or add more flour to make is less wet. Keep doing this until you get the firmness you’ll need to roll the dough out. Flour the surface your going to roll out on and then put dough on it and roll out. Add a pinch of salt if you want. When you get the dough rolled out then flour the surface of it generously to keep the noodles from sticking together when cutting them into the size you want. Just roll up the dough and then cut to width, you dont have to roll the dough up before you cut, you can cut them too the width right then and a pizza slicer works good if your not going to roll them up before you cut them, this lessens the chance the noodles will stick together when trying to unroll them. Immediately after cutting into noodle width unroll the noodles then either let dry for awhile or put into broth right then, both ways make good noodles. This is a fail safe way to make noodles. When I roll my dough out i like a thicker noodle so i don’t roll them out so thin. At about an 1/8th too 3/16ths thick and about 3/4″ too an 1″ inch wide these are good hardy noodles, I leave my noodles as long as the diameter of the dough i just rolled out, some are 15″ long and a fork full. These are good noodles for sure and very simple to make, nice big thick and wide noodles. Make sure you have about twice the amount of broth you think you’ll need because these soak up alot of it.

Yup heard it before and probably will again, I dont know why a decent fisherman would want to hype up a show, just show natural excitement, keep hype to a very minimum, its let the show show its true colors and be what it is instead of sounding like a used car salesmen trying to sell a piece of junk, doesn’t it?

Heres something you may have overlooked, did you grease the shaft that the gear is on, sounds like a dumb question but if you did and used a thicker grease especially it will keep the gear from poping up. Its just too stiff and adhesive for the gear to slide up and down, If you greased it clean it all off and try that. I ran into that before and now just use a light oil at most to keep wear down to a minimum.

LOL I like the liquid chicken insert, ya looks good Tom, Browns look good also, hard to not make a mouth water kind of picture too, I want my hashbrowns thicker, not the pile being thicker but the strand of potato strand itself, if I could buy a simple shredder that makes a thicker strand of potato that would make my day, probably going to design one someday if someone doesn’t beat me too it, all with some hotsauce on it especially the eggs and browns, ya im officially hungry now but got that solved right now with a roast in the oven.

Sounds good Tom, im going to try to make a cranberry, strawberry and pineapple pie, I want to see how it tastes, it might be pretty darned good,,,I hope

thanks again everyone, on a side note,,, I was working on a new concept for body grip traps when the cancer took hold, Had to put everything down, made my first prototype in the muskrat mink size and it worked like a charm. Ive got a couple weeks worth of work left on this house im finishing then ill be free all winter to start making them again. Looking back in the trapping forums about dogs being killed by body grips,,,I think I may have solved the problem,,,I’ll keep everybody tuned it and If this design works it may change alot of things in the trapping world of body grips, cant say too much more because of patent laws. But thanks everyone!!!

thanks everybody for the best wishes and don’t procrastinate, go get checked out. I caught mine early and they said that’s the main reason im doing better now. Taking part of your intestine and a little bit of the lower stomach changes everything and food literly does not have any taste at all, except for just a few things, mine is a bowl of captain crunch and strawberry shortcake. i was at the 65 survival when i went into chemo and am now probably up into the 80% range, chemo saps all the strength from you period, besides serious diarehha, I for awhile there had two changes of cloths, a couple washrags and towels in my vehicle because you never knew when your bowels were going to move and you cant control it, it comes when it wants too. Depends are a godsend when it comes to things like this. Im reasonably back on track and still finishing drywall, just picked up a 230 sheet house to do which will give me the money to live on the rest of winter and recooperate more. Take the time to go get checked up because your life does depend on it, I got lucky.

Thanks Glenn, my primary doctor told me that if im slowly gaining my taste back and not loosing anymore weight thats a very good positive, it means the cancer is loosing its grip on my system

I agree Randy, I had a friend who passed away a few years ago but he worked at the Tama beef processing plant and thats all they did was kill and process beef. But guess where it came from, nebraska, oklahoma, kansas and wyoming. It was sold as iowa beef, until it was taken the court and now sold differently but its not labeled as iowa fat or grazed beef anymore. Theres such a diffrence in iowa beef no matter how its raised, I prefer grass fed, that when occasionally when iowa fat cattle came through the tama plant everybody in the plant put in thier own order, thats how much diffrence there in in Iowa beef compared to other states. I get mine from a friend whos family owns a farm in n.e. iowa and they usually set out 18 too 25 black angus and grass feed them on 200 acres and let them range feed in the timber eating acorns etc., the only thing they do is water them and put out thier own farm grown round bales of alfalfa for winter. The day you buy is what the market is in chicago, usually around 12 to 1500 for a full beef on the hoof then the butchering fee is nominal and the locker will cut it anyway you want to, you pay for the butchering when you pick it up. theres no difference in wisconsin, minnesotas or Iowa beef as far as i can tell because all those states have good grass for grazing.

Frying Bacon, with eggs, knowing your going to be killing the crappies in a little while.

Any good cut in front of you aged roast is worth 5.49 a pound, especially that close to the eye. Home made noodles time now.

Heres my go to recipe, I dont measure anything as I go by taste. Finely chop cabbage and a half carrot, the smaller the better in chopping size, Put Chopped cabbage in a bowl, then add a little milk about 1/4 cup, white sugar, small amount of mustard powder, and a small amount of (white) ground pepper, remember add an ingrediant and taste. Mix well until sugar is dissolved then add a small amount of white vinegar, be careful on the white vinegar, This comes out close to kentucky fried’s and is simple enough to add another ingrediant or two.

Well one thing is for sure is that weed is not going away. When I was in my late teens and early 20’s I smoked it because it was enjoyable, it was either Mexican, Jamacian or weed that was brought back with the troops in Vietnam and their duffle bags were full, I knew a couple of those guys that were back from the front lines just a couple weeks before. We were good friends in high school and I was the first friend they came and seen.

Ive been watching any report I can see, on the levels of addiction in the overall population in general, The reports I’ve seen said theres certain people who are more incline to be more attracted to a certain drug then others. Meaning cocaine attracts a certain type and heroine attacks another type and marijuana attracts another type, and so on down the line.

A friend of mine bought a cabin in Marquette Iowa and you can spit and hit the water in the main channel. We went to Prarie across the river to get supplies and stopped at Starks because he likes to drink craft beer. While in there it was very brisk in sales to say the least and I seen about a half dozen carts that were filled to the top with 40 packs and others had different amounts of what they chose to drink. Im not going to point the finger and say these folks were drinking to much because they could have been from 50 miles away and were making their monthly stops. But my reaction was man I couldn’t drink that much in a year, nor do I want to. I don’t drink much at all anymore because I just don’t want to. I drank my fair share when I was younger and enjoyed it too, it was alot of fun. Im 67 and looking back I can see i didn’t drink so much that ive got any organ damage and I have one good friend who died from liver disease. I know a couple other guys who have liver disease now and held onto their jobs and made good money and have a very good retirement are still in the bars all the time, its sorry to say but I know whats more then likely going to happen to them. I asked John one day and he knew I didn’t want to hurt his feelings and asked, if weed were legalized back in the 60’s or 70’s would he be in the bars everyday and he immediately came back and said no that he’d be smoking weed, so he knew he had a problem but found his happiness there.

So along the lines of what people like to do for intertainment in their lives and the overall benefit of society, I can see where legalizing marijuana would help. Alot of the population, in varying degrees, like a different buzz from one thing or another so why not have a legal substance that causes minimal Harm over a long period of time.

I think theres all kinds of folks who know someone who smokes it who dont themselves but see that person as responsible and in control of their daily lives, and their rest assured that that person isn’t harming themselves or at a level thats very very minimal.

I look at it as if people want to smoke it let them do it, like we really have a choice, because their going to buy it off the streets anyway, and if it does minimal harm theres not a whole lot to worry about, and make some money from the taxes but don’t price it out of the universe so people go back to the streets to buy cheaper and weed that’s just as good. I personally feel its harm reduction to society in General as the best solution because 60 years of fighting it and trillions of dollars isn’t working. For more addictive drugs, why not use the taxes from marijuana sales and direct that to rehab for the ones who need it or want it.

Just my 2 cents worth from what I seen about Colorado. Since it was legalized in Colorado they have found that teen age use has gone down, not up as would be most commonly thought. Ya its got its problems too just like any intoxicant but what most dont realize its a milder intoxicant when too much is taken. Seen another report about Portugal and they legalized all drugs and the results they have found is that hard core drug addiction has gone down and not up but recreational use has gone up. Over all legalization has done less harm to the general population then keeping it criminalized, to me its a social problem and action and should be handled as such instead of a real crime which hurts alot more people then the users, I could go on and this is just my input. You’ll always have drug pushers and trafficers when its illegal, where theres a buck to be made someone will try to do it. To me its harm reduction for the over all society because there will always be drugs around, the last 60 years proves it.

I sent you a message Mark and its good to hear from you, trying to fish as much as I can. Thanks Brian, Michael, Randy and Buzz. Ive designed a couple fireplace tools that I want to send to Mark to get his input, I talked to him about the concept a few years back so hes the go to guy for the information I need. Good to hear from you guys, its colder then a well diggers ass in the klondike isnt it, our low here is supposed to be tonight at 29 below. Making lots of good ice forsure, later you guys.

Red delicious from the trees right by Bauers market in La Cresent. Those apples are the best i’ve ever tasted, honey crisps are right in there too but those red delicious from Bauers are hard to beat for a slicing eating fresh with salt apple.

Its a decent deer for an 11 year old young guy, talking rights are his.

Its not faroff for you guys. A friend of mine went out 5 days ago and got 116 greys, no yellows. Ive heard that a few other people are finding them too, how many I don’t know but Kevin did pretty good. Were going tuesday up by Elkader to my friends family farm that he almost always find some on, maybe it will be a good year. I found a new place to hunt on a local big acreage but IM so busy with rush jobs I haven’t had the time to go. Ive heard from a neighbor that the timber is a good place to go, anyway we will see. Good luck to the ones who go.

I drywall and paint for a living. Pressure wash or scrub your siding with TSP, tri sodium phosphate, its mildly irritating to the skin so use rubber gloves if you want. But atleast try to wash it some. Go to Sherwinn Williams and buy your paint and that paint is DTM, direct to metal, no priming necessary. Any peeling paint lay the edges down with a sanding sponge or an electric palm sander or just scrape. DTM is what you want and its a latex and bonds well. Im in the Sherwinn Williams system and you can use my account, just message me and you’ll get my discount. I don’t know what my %age is on DTM but its sizable, They will call me and just tell them im going to do the job for you, its not a big deal or breaking the law, its ok… Ill give you hints on how to lay the paint down to get a smooth finish, just message me.

I didn’t know It was legal federally in all states, I thought it was a state regulation that allowed it, I wasn’t informed enough. Everybody knows that something has to be done so (not) everyone can just walk into a gunstore and by what assault weapon they want and when they want, especially to do harm to someone. Toms suggestion of that a permit would have to be attained just like a pistol is a very good suggestion to start the ball rolling, whats more powerful a semi automatic pistol or a semi automatic assault rifle with a full clip or two taped together. Again i’m not anti gun because I hunt myself and used to shoot trap but I do think we should be really cautious on the firepower they have, and limit that in immediate over the counter sales to certain individuals, its going to save someones life when we do.

I’ve got a big soft maple in my front yard and its been dripping sap bigtime yesterday and today, big drops of sap. I know their boiling it down here now, seen pictures of it going on and the bottled labeled finished product.

I wouldn’t be so sure Mud, Anthony Bordain spent a day at Ted Nugents house in Texas and I watched him fire a 50 caliber machine gun on His property, I don’t remember what they were shooting at but Bordain sure got a rush out of it. You might question if I thought it was fully automatic and yes, you pulled the trigger, held it back and it fired consistant rounds, it was fully automatic, I remember the show a few years ago. I don’t remember where I seen the $1,500 price but that information looked legit too, plus the background check was in the same information as the $1,500 price, I don’t remember if it was what Anthony Bordain was saying while he commented on the visit or information I seen in another place.
Seen another tv program last year about Nevada I think where you could go to this ranch business, put your money down and the owner instructor would let you fire a fully automatic M-16, this time I do remember they were shooting at watermelons. I think it was $200 for a full clip of rounds, don’t remember how many rounds but when that was done it was another $200 for another clip of rounds, So fully automatic assault rifles are obtainable in some states.

Permit to own any assault design rifle, age of 21 because of maturity, reasonable clip size. In Texas its legal to own a 50 caliber machine gun, but you have to go through regulations there too if you want one, like paying $1,500 for the permit and a background check. I’m not anti gun because I hunt myself but there’s not a whole lot of difference between an AR-15 and a machine gun when its comes to doing damage, it just takes a few seconds longer to get the same amount of rounds off.

One of the things that are in everybody’s way is trying to figure out (all) the right answers before any regulations are passed, that’s been part of the problem so far to the point of its became overwhelming. How about just passing a 2 or 3 regulations that are on the road to an accurate and comprehensive list of regulations. Meanwhile having to do nothing because we cant find (all) the right answers only slows us down, pass just basic regulations to get the ball rolling,,, that’s like two teams confused as to who’s goals to play tward’s to start the game, who cares just get on with the game because the score comes out the same anyway. I think a lot of times people over think just about anything, when doing ((something)) is atleast walking down the right path on regulations twards the final answers, anything would help. People learn to walk one step at a time so take the first step and build on that, atleast its the right direction.

I agree Tom its one of the best suggestions I’ve heard yet and nothing wrong with it. This gun does a lot of damage and should be mildly restricted because of that reason. Raising the minimum age to 21 is another good idea because of the mature responsibility that comes along with owning this rifle. Because of its power my own personal suggestion is a 30 days waiting period, I know a lot of guys don’t want to wait that long but most tempers cool by then. Must have a permit to carry is a good one Tom, I know its a pain to have to get a permit but it sure would help. How about a 24 hr. (national) hotline that all law enforcement gets, like a 711 number and someone on the other end answers 24 hrs. a day, any suspicious firearm related acts (threats) can be reported and a law passed stating that they must be followed up,,, its too bad but things aren’t the way they used to be.