Let me know how yhe caponing goes. I'm really courious about it.
Well, I did my first ever home butchering. And when I say butcher, you KNOW what I mean. I can't tell you how many times I heard to not go into it unprepared. Well, the knife was cr^p, Most of the work was done with butchering shears. Dull, dull knife. I won't make that mistake again. It took almost 2 hrs to set up, dispatch the bird, practice on caponizing and finally to process. He's soaking in ice water now. One thing I do know. I'm not going to attempt this on live birds for a while. I was able to find his "beans" but if he wasn't already dead, I would have killed him two or three times. Practice, practice practice. He was about 20 wks old so will crock pot him in a couple of days. Overall, I'm satisfied that I can do it. The processing wasn't hard.
Aimee and AJ went to Dallas on vacation yesterday and went to Medieval Times last night. Wonderful time. They ate the old foods and watched a jousting match. She has pictures.