A friend in Utah had a need of some 16 gauge ammunition, and I helped him out a bit. He sent a wonderful care package along, many thanks, Dustin.



The package came while we, the boy and I, were at the gun club. There hasn’t been much good to report of late, but, I soldier on, trying to relearn the skill of shooting flying with my right shoulder and right eye. Today, however, something clicked, and the Remington 20 gauge LT 1100 that I have been using rewarded me for my efforts with a 19 and a 24, 16 yard trap scores. The 1100 is supremely pointable and low on recoil, something I am more susceptible to off the right side. I am literally re-learning to shoot.

Just maybe I can get this to work.

The wife volunteered at church, leaving dinner on me. I stuffed peppers, with my venison/turkey/chorizo meat mix. I pinched 4 burgers for dinner later this week, and got to work.

Pictures for Argo.

The mix, peppers, onion, chilies and garlic just after sautéing:



Rice, tomato paste and Clamato juice in the mix:



Peppers stuffed, topped with grated parmesan cheese, hitting a nice smoky grille in a pan with some water:



Ready to eat:



Deer season is on here, I don’t hunt birds while that is going on. If you are pursuing deer this month, best of luck to you.

Best,
Ted

congrats on your score...

add brown gravy and soy sauce... serve over rice, with a glass of dry red...in ny its called pepper steak...

For some reason, Ed, I don’t picture tomato sauce and brown gravy together on a plate. The Clamato juice would add insult to injury, me thinks. I don’t picture habanero peppers with soy sauce for some reason, either.

You can have NY, Ed. Any and all.

Best,
Ted

Lucky man with classy friends.

Shot the 16 ga. percussion gun and 12 ga hammer gun today at sporting clays. Fantastic crisp weather with the trees now rapidly turning towards maximum color with the two 33 degree evenings. Came back to a garlic stuffed pork roast with chestnuts off of our tree, with a cauliflower gratin and a crisp green salad. Not pictured...the Vodka Martini which followed.






Now how to find No. 11 percussion caps? And Ted the pointing characteristics of the Remington 870 and 1100 have always seemed to me instinctive and instructional. Never found better.

try it ted...it is a blend of favors, just as nyc is a blend of cultures...an yeah, skip the tomatoe and clamatoe, better in a bloody mary...

an stuffed peppers are another wonderful blend of flavors...but, are your peppers sans carne?

argo, looks and sounds wonderfully european...latvian, perhaps?

an agreed, the remington 1100/870 stock design is about as universal as it gets...as is the straight gripped doublegun stocked 1 1/2 x 2 1/2 x 14 1/2...

link to caps for sale...


https://www.gunbroker.com/item/915438922

Great looking supper, Ted (and Gene), and I agree on the flavor mixes. Also, congratulations on the improvements in your shooting. Shooting improvement has always seemed to me to be a "two steps forward-once step back" process. You can do it. You are proving that you can, bit by bit.

Best wishes, SRH

Looks darn good all-around. Keep working it Ted, the birds are waiting...



This was the garden up the street from my father-in-laws place this Fall. It's yield exceeded it's owner's ability to process it all (they use fish guts for fertilizer).



We used-up what we could in my time there (incredible flavor when compared to store-bought) and then stashed some in my covered pick-up bed to protect them from the frost that was coming that night.



Some of it came home with me and started something of a canning festival here. Pickled peppers and hot pepper jelly! We also bought and roasted almost two bushels of Hatch green chilis locally for continued warmth throughout this coming winter. Huzzah!

Friday night I had 1.5 hours of daylight after work. I grabbed the Muzzleloader and asked the kids if they wanted to go get that big buck across the road. After short morning stands alternating ( Boy 7, Girl 9) S,S,M,And T without seeing a deer they both passed. Just into the JNF Wilderness area across the road, I took a ground stand a 100 yards shy of my treestand. It just felt like the thing to do. I’ll spare you the rest of the details, but I dropped the fast moving buck with his nose on the ground as he cleared a blowdown less that 15 yards to my right.
I went home for dinner and brought the kids back to dress and drag it. Imagine my surprise when my daughter said “ yeah the liver is good I had it at PapPaps.” ( it’s my favorite once a year meal - 50% just because ) Sat night I fired up the Coleman stove and grabbed a cast iron from the kitchen and made a skillet of peppered bacon, liver, and onions.
I’d say that’s possibly a little more out of date than walnut gunstocks!!!!

Great looking maters,Loyd! Reminds me of mine before the blight hit them about 4 years ago. Between the blight and our resident goose population, my tomato harvest has been an embarrassment. My 95 year old father has now granted me permission to shoot the geese, (hate to waste them other than jerkey, which is too time consuming, ANYONE know what to do with 30 or more Canada geese?). He loves to hear to hear their calls as they fly into, breed Etc on our lake but he does love a good tomato! Normally when I clean fish, I either but the remains on the pier for our resident Bald Eagles, or dump them up the road in the medium of the highway in hopes a raccoon will be killed trying to feed on them. (My son hates what they do to turkey nests). Guess from now on, I will be dumping them into my tomato garden!

Lloyd has a great corned goose receipt. You can grind Canada’s into passable sausage, same % as venison, 50/50 beef or pork in the mix, but, I have had more than one wag comment as to why you would screw up perfectly good beef or pork with goose.

If the geese have been feeding on the local golf course, they will taste like whatever they kill the weeds and bugs with. Some Canada’s seem to prefer to feed on mollusks and snails, you don’t want to eat those, either. Hard to tell when they are flying past you, however.

Been a long, long time since I expended a round on a Canada.

Best,
Ted

Like I mentioned earlier, something of a canning frenzy here right now. Apple butter from the trees out back (the apples in the foreground didn't make the grade).

FWIW: I worked on an environmental cleanup in Missouri years ago (the Weldon Springs Ordnance Works was reportedly associated with the historic Manhattan Project) where the ponds on site were mildly radioactive. They were loaded with both ducks and geese....

A big reason why I tend to prefer my waterfowl coming directly from central Canada.