Many, many, many dinners have started with this. I dont know what it's called but I've made umpteen rouxs with it. Been having it forever
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Last year I did sell 13 pullets and 2 jennies... But not thrilled about dealing with the people, the people that showed ended up being fine thoughI don't cull hens, I sell them. There is a pretty good market for young laying hens.
About the only time I have visitors is if someone is coming to buy some of the poultry. The idiots pretty much get weeded out over the phone and the visitors so far have always been very nice and quite appreciative. A disproportionate amount of the visitors have been beautiful young women. One of the most enjoyable visitors was a young family. The young boy was an avid watermelon eater. They happened to be here at a time when I had ripe Yellow Doll watermelons in the garden. I gave him one to carry and warned him not to drop it. Of course he dropped it. He then started beaming while eating the broken watermelon. The look on his face when I said "But it isn't red." was absolutely precious as it dawned on him that he was eating a yellow watermelon.Last year I did sell 13 pullets and 2 jennies... But not thrilled about dealing with the people, the people that showed ended up being fine though
I call this a wood spatula.Many, many, many dinners have started with this. I dont know what it's called but I've made umpteen rouxs with it. Been having it forever
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Wood spatula it is!I call this a wood spatula.
do you process and package your own venison? This year we picked up 5lbs of beef fat from our butcher shop and did our grind 80/20....DH also uses it when cooking other cuts.Venison browned in grease made from bacon ends/tips with some of the trinity and smashed garlic and seasoning
Red beans
Black beans
Onion, bell pepper, celery (trinity)
About to be corn
Beef stock
Stewed tomatoes
Tomato paste
Tony's
Chili powder
Ground mustard
Paprika
Garlic powder
Tony's
Tony's
Salt
Black and white pepper
Parsley flakes
I think that's it
Oh and Tony's
Hot sauce