Not selling books either, although I will admit bias I know a couple of the geologists mentioned in the book. Worked with and bird hunted with the President of the MN AIPG chapter.
Pregnant daughter saying holy **** Dad those dumplings are good. * 3rd trimester of pregnancy please her you can please anybody.
Dirty joke in that post Sota but will refrain. Best way I've eaten potato dumplings is cut up in slices and fry em in real butter. Good stuff!
It was a curse for Olof in the end for him but he was redeemed. The rune stone rewrites the history of North America, Columbus in 1492 is BS.
there's a whole series on History channel called Hidden History(?) that is largely about pre-Colombian America. It's got some dramatization and a bit of conspiracy theory (doesn't mean it's wrong) but overall it's really good. The tagline is "the history we were taught is not history as it happened" or something similar.
And so goes influence teachings... Not a thing in this world that does not have alternative thinking is backed up by reasonable "logic". Not saying any of it is right or wrong, but just imagine if everyone always agreed.... Would be a parade of life filled zombies.
thanks, it's a really easy self-made recipe*: 2lbs of venison round steak (cut in 1-2" cubes - can use any kind of deer steak but this is a good way to use round) 2 tablespoons beef stock reduction (I use stuff that comes in a jar called "Better than Bullion" - it's like the consistency of cold molasses) 2 cups hot (not boiling) water 2 cups rough chop carrots (big bulk carrots so they're not too sweet) 1 cup rough chop celery 1 big white rough cut onion 2lbs 1" cubed potatoes kosher or sea salt pepper Gibson's Steakhouse seasoning (basically salt, pepper, parsley, garlic) 1 cup Arrowroot flour (can use cornstarch) Cube the meat, set aside Chop all the veggies, sweat the onions, carrots, and celery together with some vegetable oil. Scoop the sweated veggies into a bowl and set aside. You want them to be pretty al dente still Add a touch more veggie oil to bottom of pot, set flame to medium take the pre-cubed venison, put into a big ziplock bag of the arrowroot, shake to coat. dump into a colander or sifter and separate all the excess powder from the meat (I just do it over the sink and run water and the garbage disposal after, but you could do it over open trash container.) Put the coated meat into the pan, lightly browning it on all sides in the oil during browning is when I season the meat with the Gibson's while meat is browning, I take the hot water and put it into a glass bowl with the Better than Bullion, and whisk it well together to make a quick roux once meat is browned, bowl of sweated veggies go into the pot with the meat pour roux into pot over meat and veggies you may think you don't have enought liquid, but give it some time. The veggies hold and will eventually release a lot of water. You can always add water later if needed, you can never take it away add raw cubed potatoes over the top, cover and low simmer for about 15 minutes (you want the potatoes to steam but not cook all the way through) open up, now stir potatoes down into the mix with everything else - now is when you salt/pepper to taste. Broth should be just barely starting to thicken by now. Now is when you add a bit more water if it's too thick. Check bottom of pot to make sure nothing is burning/sticking on bottom. The meat should be cooked through by now but probably a little tough- DO NOT WORRY re-cover, keep it on low heat for another 20-30 minutes. Check every 10 or so to make sure your potatoes aren't turning to mush after 20 minutes or so, check the meat- it should be relaxing a bit. The sause should be noticeably thicker than water by now. Turn off heat, re-cover, and let it sit for another 20 minutes or so. By now the meat should be fully relaxed and fork tender, and it's ready to serve. One pot, 2 prep bowls, and a cutting board is all you dirty. You can do it in a crock pot too but if you do that you have to start it in the AM for it to be ready by dinner. Variations- If you want it to be even more rich, add a can of Guinness stout in at same time as roux, reducing amount of water by appx. 1/3 Substitute parsnips for potatoes instead of stewing the potatoes, do a separate batch of mashed potatoes and ladle the stew over the top of the mashed (you still have to simmer the stew for around the same mount of time in order to tenderize the meat. Also, the liquid will be a little thinner due to loss of starch from the stewed potatoes) serve it in a bread bowl with mashed potatoes on top recipe above works really well on lamb, but you don't have to use any starch/flour coating as the lamb has a lot of natural oil and browns very well without it. But it is advisable to add starch to the roux after the roux cools to room temp, before putting into pot with everything else * fair warning, I'm a decent amateur cook but I rarely ever measure anything and I freestyle a lot. All measurements listed above are estimates, except I do know I happened to use exactly 2 cups of water because that's how much the Pyrex measuring cup that I used to microwave the water holds. I can freaking throw down on food but I rarely make the same thing exactly the same way more than once. Drives Mrs. Noodles bonkers.
I've been wanting to do that, but Mrs. Noodles would put my head on a wall if I killed a black bear. It's her spirit animal. And honestly until I retire, I don't really have time to spend on bear hunts. But it's mostly Mrs. Noodles.
I'll overnight you a few pounds. After Mrs Noodle eats a bowl, ask her how great grandma (insert name) tasted. Lol
I stopped into a store that has had SEVERAL business transitions the last two years. They now sell sthil and BBQ(Big Green Egg) also wood burners and inserts. Well they had a back wall of other store left overs. 75% off signs. I asked a question and next thing I know he says One dollar per item. I walked out of the place with 180.00 in merchandise for 14.00+ tax. A grill cover with old dusty price of 70.00 for $1.00...all stocking stuffers done and some 18.00 a shot... LOVE IT!!!
Dropped off the stock certificates framed and matted, went deluxe. Can't wait till Christmas to hear the grandson hold his share and say Go Pack Go.
Have you ever been in a fine art shop that sells original art? Some of the wildlife prints are cool but when you see an original the difference is night and day. Thinking about buying one there is a Minnesota guy that won the duck stamp a few years back, his originals are outstanding.
I'm not really into Artwork as I guess I just don't have an eye for fine stuff. My cousin Andy is an artist and probably not far from you Sota? He's DAMN GOOD. PLAINSPERSPECTIVE STUDIO.
Checked it out if I am ever in the market for custom art I will contact him. Jim Hautman is the artist I am thinking of. Watching the swans on the lake has inspired me. It is also an investment, I used to mock my wife and her rocks when she said that they will go up in value. I had to tell her no last week when a somebody offered her $6000 for a rock she bought for $2500. Wildlife art the prints will never go up in value, originals they go up with every duck stamp he wins.
