Wednesday, November 28, 2012

What the Buck?



B.L.U.F. (Bottom Line Up Front) this is a big deer.  Better pics to follow.

PA Coydog?




No more chasing deer for this doggy.

Saturday, November 24, 2012

Bear's Hero...

Cathy Beck in NZ.

Sunny FLA



2012 4 Nations Aus. vs. NZ

This will keep you busy for awhile...

Friday, November 23, 2012

Thursday, November 22, 2012

Saturday, November 17, 2012

Wisconsin


Wisconsin has cheese curds that squeak and deer. I will drop off curds to stew before he departs for deer camp



Revised so the pictures may be seen by all sorry for the delay

Brownilicious Daydream

Interesting montage of YNP area feeshing.

Brownilicious Daydream from Chris Cutler on Vimeo.

Friday, November 16, 2012

Like the Vibe on this One by

Hooke


Hook√© + Music! from HOOKÉ on Vimeo.

Friday Bacon!

Bacon Jam!
Bacon Jam Recipe courtesy of Leite's Culinaria

Ingredients 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces 2 medium yellow onions, cut into smallish dice 3 garlic cloves, smashed and peeled 3/4 cup strongly brewed coffee 1/2 cup cider vinegar 1/2 cup packed dark brown sugar, or less to taste 1/4 cup maple syrup (the real deal, please)

Directions:

1. In a large skillet over mediumish heat, cook the bacon, stirring occasionally, until the fat is rendered and the bacon is lightly browned, about 20 minutes. Using a slotted spoon, transfer the bacon to paper towel-lined plates to drain.

2. Pour off all but 1 tablespoon drippings from the skillet and reserve for another use. Add the onions and garlic to the skillet and cook until the onions are translucent, about 6 minutes. Add the coffee, vinegar, brown sugar, and maple syrup and bring to a boil. Cook, stirring and scraping up any browned bits from the skillet, for 2 minutes. Add the bacon and stir to combine.

3. If making this on a stove top, reduce the heat to a bare simmer and cook uncovered, stirring occasionally, until the liquid almost completely evaporates and turns syrupy, 1 to 1 1/2 hours. If making this in a slow-cooker, transfer the mixture to a 6-quart slow-cooker and cook on high, uncovered, until the liquid almost completely evaporates and turns syrupy, 3 1/2 to 4 hours.

4. Let the bacon concoction cool slightly before transferring it to a food processor and pulsing until coarsely chopped. Spoon the bacon lusciousness into individual jars or other resealable containers and refrigerate for up to 4 weeks. Transfer to a pan and rewarm gently over low heat prior to indulging.

Delicious on egg snadwiches!

Monday, November 12, 2012

Behold AGAIN!

Simulated Zombie targets, fully biodegradable of course available now from Zombie Industries for the low, low price of only $89.99 plus shipping. ABle to withstand 1,000 various caliber centerfire rounds, but only a few shotgun blasts. Order now!

Behold...

the Almighty Inebriator!

Why Everyone Likes Loop!

Hot, I mean hottie!

LOOP USA!!! from Marc Crapo on Vimeo.

Saturday morning via...

Shillelagh!
Stew trying to take credit for Shillelagh's awesomeness! The game lands didn't stand a chance.

Friday, November 9, 2012

Pheasant

 
We did OK, Juneau had a great morning and  put up 6 birds  (Curli not sure how to spell her name). 
 



Thursday, November 8, 2012

I know of persons whom this may interest


Amendment 64 Passes: Colorado Legalizes Marijuana For Recreational Use

Follow the link bellow to be enlightened of this situation

http://www.huffingtonpost.com/2012/11/06/amendment-64-passes-in-co_n_2079899.html


Friday, November 2, 2012

Halloween Bacon!

After the tasty bacon ranch wings at the Lightstreet Hotel, I just had to post some Halloween Bacon. The Photoshop version:
The real life version:
And a Happy Halloween to all the Minions!