Wisconsin "Cheeseheads"

[judge]

Judge, if you can tell me how to move them you can have mine. I do not really like them. I tried to give some to my mom last year. They died. Im normally good with flowers lol. Are you going to the bash? I think hubby might be talked into it...maybe.

If you move them in the spring when they are first coming out of the ground you have a better chance. Otherwise we get small plants that re seed themselves in various places, and have had some success that way. I am hoping to come to the bash if I can find someone to take the kids. Also hoping someone will come and stay with me for the night. Otherwise maybe we will come for a day. Guess we'll see.

 

[Angiebubs]

i lovvveee peonies! did you know that the ants actually open the flowers? wont open without them

 

[judge]

i lovvveee peonies! did you know that the ants actually open the flowers? wont open without them-

Wow- I did not know that! Thanks for the info. You learn something new everyday, right? And I am learning a lot lately, lol!

 

[JustJohn]

Mmmm- pickled cow tongue, blood sausage, pickled deer heart. All things I grew up eating

Now when you say blood sausage, do you mean crub(sp?) or some other concoction? I thought you looked scnadahoovian by your picture.

 

[judge]

Quote: Hmm- not sure what crub is, but ours has pig blood and barley in it. It is delicious. We make it into a loaf shape, slice it and fry it. I think it comes from my dads Polish grandmother. Haha- I am a mix of many nationalities, but not scandinavian. I am German, French, Polish and American Indian(Iroquois)

 

[delisha]

Quote: Hmm- not sure what crub is, but ours has pig blood and barley in it. It is delicious. We make it into a loaf shape, slice it and fry it. I think it comes from my dads Polish grandmother. Haha- I am a mix of many nationalities, but not scandinavian. I am German, French, Polish and American Indian(Iroquois)
You can use chicken blood too..it is great with barley

 

[babylady4]

Judge, you can bring the kids! They will have a blast!!!!

If anyone has the old fashioned dark peonies (they are almost a red color) I would take them off your hands.....

There is a house in Oshkosh that has a HUGE plant that blooms yellow! I would love to get that for my MIL.....

Today was just great, and absolute perfect day. I made a cherry pie and a peach pie to take to my in-laws. The DD's BF came over in the AM with his fresh turkey kill (and then promptly butchered it in the driveway

; I was waiting for the police to make a stop after that....), then the BF took the oldest DD and the two DS' out fishing for suckers! When they came back home, DH was home from work so we all piled into the van and headed off to the in-laws. The ducks were REALLY happy to see us and the get OUT! We filled up their small pool so they could splash around. The boys did some plinking with the BB guns, and after the kids were done doing their various little projects, they all headed out to the field to play some baseball. I made dinner for everyone while we were there, and BigZ you would have loved it. I brought over the turkey breast and cut it into cutlets, wrapped each one with some bacon and popped those babies on the grill. My DH was pretty certain that they were going to be super tough..... but surprise surprise they were fantastic! To go along with the turkey I had a barley/mushroom mix and my MIL cooked up some of her home grown green beans. I had also brought along some strawberries but the kids polished them off before dinner..... and of course we had the pies..... not a bit of cherry left either!

I have tons of errands to run tomorrow and the lid are getting heavy so time to call it a night.

 

[irishrovr]

Quote: Hmm- not sure what crub is, but ours has pig blood and barley in it. It is delicious. We make it into a loaf shape, slice it and fry it. I think it comes from my dads Polish grandmother. Haha- I am a mix of many nationalities, but not scandinavian. I am German, French, Polish and American Indian(Iroquois)

There are a number of cultures that have some type of blood sausage in their cookbooks. We call it black pudding - Here's one recipe: http://www.yummly.com/recipe/Black-...o-Casings_-Recipezaar?columns=4&position=8/37

I've had tongue - not pickled but cooked up like a pot roast - and I've had venison heart also not pickled. Both were very good, I'd like to try the pickled meats some day.

 

[JustJohn]

Hmm- not sure what crub is, but ours has pig blood and barley in it. It is delicious. We make it into a loaf shape, slice it and fry it. I think it comes from my dads Polish grandmother. Haha- I am a mix of many nationalities, but not scandinavian. I am German, French, Polish and American Indian(Iroquois)

Pig blood water barley suet and flour all boiled in a cloth tube. That is the stuff. YUMMMM

It is Norwegian where I come from and is called klub pronounced Kroob.

And I forgot the grated potato in the ingredient list.

Without the potato it wouldn't be healthy.

 

[Cindlady]

Hi All,

Dooner.... Much as we who free range hate to loose any of our flock, I think most of us accept we may loose one, but all and all they are happier. We just do what we can to keep them safe in the area they range.

Judge... I've moved all the broody's. I Just get the area ready I want them to be in, making a nice little nest. Pick her up and tuck her under one arm,( they usually squawk but don't fight much) then scoop up the eggs and put them in a basket. Bring them to the new place, put the eggs in the new nest and put her down in the nest, and she'll settle right down. If they're truly broody they don't care much where they are as long as they have eggs! I even moved one a few days from hatch and she did fine. Cool on the new mini coop! I have a friend that raises chickens in Hawaii. He says the ones that free range go off into the jungle away from the flock and in about a month come back with chicks in tow. Even then they stay on the outskirts of the flock for a few weeks.

Bl4.... glad you had a good day and you got to spend time with the ducks and family!

Now that we are talking about "uncommon" (at least now days) foods, I really got to make a trip to Antioch or Lake Geneva to a butcher shop. I tried to get tongue in town but no luck. I could have it special ordered, but it would probably cost more. I wish I could get hold of a nice rabbit. We haven't had hasenpfeffer (yes, I looked up the spelling) for years! I love it but DH would rather have sauerbraten. I often wondered if you could make sauerbraten with tongue? It's really too bad that people have become so snotty about what parts they eat. Seems like we waste an awful amount. But then, chicken wings were a "scrap meat" going for .49 a lb. than someone decided they would make cheap bar food, now look what happen! Even lobsters were pig food at one time. Ribs were left for the slaves and look what they did with them!!!

Still haven't found the turkey hen.

No feathers either. Maybe she found a place to hide and brood. She was trying when the skunk showed up! All we caught in the trap so far was a chicken! LOL

OK....night all!