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Dial in on'it, Bro......I'm stay'n tuned.......

Quote: shucks, I'm thinking about printing it out on a piece of paper, cutting out the silhouette and then putting it on one of my outdoor t-shirts and rustoleum spray painting the silhouette on the front of the shirt, countryboy style...

Quote: I musta missed those posts. Heck, the more I read, the more I was expectin to hear "and we wash all of our birds with dry water"......lol .............. the crap a fella can read on this "world wide web of information"!

Quote: Chef Jon Bonnell of Bonnell's in Fort Worth said the Texas Gourmet Quail has been the centerpiece on every menu he has had in the three years the restaurant has been open. Other quail, including the bobwhite, have dark meat and have a "gamier" taste. But the Texas Gourmet Quail has...

Life's Good, Ain't It?

Quote: Good story, MAT.......Me likes..... I'm 52, and been ponderin' raisin' Bobs for about 20 years...until a couple years ago. Read...studied...read.....read.......surfed....... and dived into it. I remember when I was a youngun'...... (before coyotes and fireants around here).....after...

Quote: Now that's brings out a whole new meaning for "padded cell" right there............NICE!!!

It was 211º this afternoon here. I think I saw the birds' waterers start to have that pre-boil little tiny bubbly thing going on just before the sun went down... Didn't know whether to take today's egg collection on in to the storage cooler, or go ahead and peel them and put'em in the vinegar...