TDM
Cannon
- Joined
- May 28, 2022
- Messages
- 9,660
- Reaction score
- 24,222
- Location
- Louisiana & My camp in Mississippi
Safety first, always best!Yep, nobody will be able to came me a wormy old sob either....old sob, yes, but not wormy!
Safety first, always best!Yep, nobody will be able to came me a wormy old sob either....old sob, yes, but not wormy!
I make cobbler once a week. This week was apricot, last week was peach. Blackberries are just now coming on. This apricot cobbler was extra nice cause I swiped the apricots off a tree on a canal bank right of way that nobody claims, which makes them taste better.My wife is a professional baker. A few years ago she won middle TN district fair fruit pie 1st place with her peach cobbler. It is a real challenge trying to lose weight living with that, so your point is a legitimate one. But you should see what she can do with blackberries. Sourdough cinnamon rolls took the gold last year...
Sounds like you do too. If you ever make it this way don't forget the chorizo...I make cobbler once a week. This week was apricot, last week was peach. Blackberries are just now coming on.
Too lazy to make pie crust.
I canned two batches of apricot jam today and I have a total of 8 batches of peach and apricot. I have a plum and white grape in the back yard and will make that this fall. Along with homemade Basque chorizo, those are my Christmas presents I pass out.
I do envy you... sounds like she makes wonderful food!
French muzzleloaders are interesting to collect. Have visited the Musée de l'Armée and it appeared none of the guns had been dropped more than once.Cuzz this is an American muzzle loading forum.
Not a French muzzle loading forum.
I make 60 lbs of chorizo a year (dries out to about 40 lbs) Vac pack it after it has dried and lasts all year.
Just a little of what I have set aside. Now if I can just tap that elk in a few weeks to fill the freezer, I will be good to go.
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This is completely unlike Mexican chorizo. The only thing similar is that is red and goes by chorizo.I live two hours from Mexico. While this is a mixed blessing, good chorizo is easy to get and is the stuff of the Gods.
Pork sausage is pretty good if the maker knows what they are doing. Many variations.There's good chorizo and bad chorizo. The good stuff isn't made like you do, not from the gut and scrap pile. Same as good menudo, it's made from just one of thebcow stomachs, not the whole digestive tract.
Not the same as flan. There is no such thing as bad flan.
Noted.Mon français n'est pas si bon, mais, attendez-vous à ce que les membres du forum français répondent.
Now you made me hungry for real fried chicken, potato salad, peach pie and homemade ice cream.
Yes Plastic helmets suck
Mon français n'est pas si bon, mais, attendez-vous à ce que les membres du forum français répondent.
My comment was directed at our French forum members. Did not want to ignore them after I insulted them.J'ai suffisamment de difficultés à comprendre l'anglais sur ce forum.
But but but I shoot a TFC,
Eat venison and beef, my flask is as likely to have brandy as rum in it ( I don’t like whisky of gin)
I’ve even been know to go to a rendezvous
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