What if it Snows?

Coon's good to, with collards. And with two inverters; sky, think stratosphere.

 

I’ve had fried squirrel once. I was 7 years old, and in Mississippi at the time. I thought it was good. Don’t think I want it again though.

 

sounds to me like you don't quite understand your relative position in this whole affair. Sleep on it.

 

Need to fry it in an iron skillet, make a little thickening gravy. Yours was probably a little dry-No gravy.

 

We make pork chops, in a skillet. A little olive or canola oil, and Tony Chacheries Creole season. Talk about good. The seasoning is salty, Cant use too much. They sell a salt free version also.Cooked covered, they come out nice and tender. I prefer the bone in lousy cuts. But also cut my own boneless from a pork loin, half for chops, half for stew. The stew she makes is mouth watering. I think she uses balsamic or red wine vinegar. Now I’m getting hungry, Lol.

 

Road Kill Recipes – Tasty goodness from DeadFood.com


The Q that means ? right?

 

Squirrel and coon is not good. Who ever tells you that is lying or naive. You only put squirrel in Brunswick stew for luck. We're talking one squirrel per fifty gallons. The coon talk is just nonscence.

 

That makes perfectly good sense. After two days in Florida I have more questions than answers. I thank you for at least clearing one of them off the list.

 

Something along that line.

Just did 3 low productivity days in the Silly-Con Valley. Dodging all the tards from all ends of the spectrums. Followed by an 800 mile roll back up I5 to the house. Leaves a person feeling a bit on edge.