Author Topic: Life is good (Read 5186045 times)

DanaM · « **Reply #615 on:** October 23, 2007, 08:27:40 pm »

Pappy please keep in mind Greg is on a diet, veges only or you could have Ron bring some KFC

Pappy · « **Reply #616 on:** October 24, 2007, 05:38:13 am »

DanaM I think his diet goes out the window when he gets away from home.We will
do that Greg.I have the youth hunt this weekend and the boys from Ohio next week.
I am off Nov. 5-9 and Nov. 19-23.I plan on doing some scraping this weekend between
cooking for the kids so come down and visit.

Pappy

makete · « **Reply #617 on:** October 24, 2007, 11:40:31 am »

Quote from: Pappy on October 22, 2007, 12:52:31 pm

Real winter is from about Mid.Dec.Through mid Feb. even then it ant usually to bad.
Pappy

Just saw our first snow flakes today, commin down with the rain.

GregB · « **Reply #618 on:** October 24, 2007, 02:09:58 pm »

Dana, I don't think a couple of lean venison backstrap steaks to go along with the veggies would be too bad for me...I'll eat lite the week prior!

Sounds good Pappy, I'll look and see if I can't schedule a day of vacation maybe during that timeframe.

DanaM · « **Reply #619 on:** October 24, 2007, 02:35:43 pm »

Greg I'm just jealous no backstraps in my freezer yet

D. Tiller · « **Reply #620 on:** October 24, 2007, 03:42:43 pm »

Would someone tell me whats so great about dear backstrap? Never tried it and have no idea why its so special.

The Singing Bowyer · « **Reply #621 on:** October 24, 2007, 05:11:19 pm »

Think of backstraps like our love handles. You can diet and exercise, lose weight, and still have that little bit of fat on the side. No matter what you do, they stay tender and soft.

Think of backstraps as love handles on the deer.... they stay nice and tender. Can't beat 'em!

D. Tiller · « **Reply #622 on:** October 24, 2007, 08:49:17 pm »

Anyone know where I can purchase some dear backstrap to try out? I'm up in WA State and dont think I will be able to get out and go huntin anytime soon.

David T

PS: All this talk of food is getting me hungary!

Pappy · « **Reply #623 on:** October 25, 2007, 05:46:08 am »

I like it all but back straps are special.Snowing already makete,where are you from ?
Tiller it can't be sold but if you come visit I can fix you some up.It is the loin that runs
down the back bone,if you made chops it would be that round piece in the middle of a
chop.um um.

Going to have some this weekend.

Pappy

DanaM · « **Reply #624 on:** October 25, 2007, 07:39:41 am »

Pappy makete is about 50 miles north of me here in da UP eh.
Right on Lake Superior and I'm on Lake michigan. 33 deg here on the lake down
in the 20's inland.
Just rub it in on backstraps Pappy

GregB · « **Reply #625 on:** October 25, 2007, 08:41:08 am »

Quote

Just rub it in on backstraps Pappy

Pappy, I might try and swing by this Saturday and contribute to the dinner, its been at least a week since I've had any backstraps...

I'll bring some venison brats...got any dry wood to burn?

Pappy · « **Reply #626 on:** October 25, 2007, 08:51:46 am »

No but with the leaf blower I can get a fire.

I may make a big pot of stew or soup.
With venison and maybe some moose burger.Ya now that is what I am talking about.

Ya it has been a day or 2 since I have had backstrap also.

Pappy

GregB · « **Reply #627 on:** October 25, 2007, 02:09:58 pm »

Great idea on the stew or soup...I can hardly wait!

Maybe some dutch oven cobbler might be in order for desert?

And if any of the youth get a deer...fried tenderloin for breakfast along with the eggs and biscuits!

D. Tiller · « **Reply #628 on:** October 25, 2007, 06:19:41 pm »

I will try to be there for the Classic! Keep them backstraps tender!!!

Hmmm! How you guys set for salmon?

David T

DanaM · « **Reply #629 on:** October 25, 2007, 07:41:50 pm »

Salmon, here i thought you would be bringing Marie and Sarah some of that fancy soap you make.
Besides I think they like their whine or is it wine

Primitive Archer