Big Cliff

Ouch!!!! In all my years working in the bush and on stuff I have never had stiches. Lots of cuts and things but we always just taped it up and kept going. Lots of scars though LOL. Hope your hand heals up quickly.

Good on you for keeping your cool, you just have to shake your head sometimes at some of the antics that go on in these waiting rooms. Glad to hear there is some progress in Jen's condition and we'll continue with the good thoughts and prayers! Cliff & Sue

Sure, I don't believe in land fill either.

Very sad news indeed! Thanks for the update Lew.

OK, now we need to start a medical thread because there are so many natural remidies out there that really do work. In fact most medicines are based on or are extracts of things in nature.

Love mint with lamb but never tried chocolat mint with it.

Ok, got to go shopping now! Oh and btw John, Barbie Doll has first right of refusal! Sorry but I'd much rather share a shower with her than with you! She is a goddess after all!

My Andy oh my Andy. Got him when he was only 6 weeks old. I had to drive from Milton to McHenery Il to get him. Turned out to be the worst snow storm of the winter but I am not known for giving up. From the time I was 14 I always wanted a GSP but for a number of reasons it just didn't happen. By the time I was 35 I was finally in a position where I could get one and had the time to work with one. I searched long and hard for the perfict partner and finally came across Sue. Ok, now I could round it off with the perfect dog which turned out to be Andy LOL. Andy amazed everyone he ever met. He won his first field trial at 5 months and never looked back. CKC, AKC, NAVHDA, Canadian Show Champion that boy just won it all. He was a champion from birth, son of Shooting Star Sharp Shooter & Grouse Vom Riverwoods, Katiebow's Andy! I wouldn't have cared if he never did anything but he did! Oh I miss him so much, we spent so many wonderful hours together fishing, hunting, he didn't care just as long as we were together! When my time comes our ashes will be mixed together forever. Oh, BTW, Never did lock him in the trunk though.

Do Not boil them next time! If you think what you had was good, wait until you do them without boiling them! X 2

annatto. I have to show my ignorance here, I have never heard of it! Can you please try to give me some idea of what it might taste like or where it might be used. I realize that trying to describe a flavor might be hard but I would love to learn.

A friend once said "Cliff, if you eat another bite you are going to explode"! All I said was "pass me another plate and stand back"!

Want to know who loves you more your dog or your wife? Try locking them both in the trunk of your car for an hour!

Woof Woof, slober slober, drool drool. Your dogs eat better than a lot of people I know Just ordered 4 lbs of very lean beef sliced about 1/4 to 3/16 thick (my butcher slices it for me at no charge, well I do give him some of the finished product LOL). Anyone want to guess what I am going to be making this week? Spiel, that pork looks AMAZING! Now for the pickeled brisket; I have never tried doing it before but it is another one of the things I would really like to do. Guess I am going to have to go shopping for some bigger cloths at this rate. Oh and Rick, this is an excellent thread, it sure beats some of the winterlude topics! I am going to try to figure out how to post pictures again, I have done it in the past, I just can't remember how I did it but at least I do remember that I did LOL. Oh boy I'm getting old! Tonights menu includes: maple glazed atlantic salmon done on a cedar plank, snow peas sauted in a very light butter/olive oil mix with just a hint of sesame oil, mushrooms pan fried in a bit of bacon grease (just enough to keep them from sticking to the pan, don't want to ruin the mushrooms) and a nice little side of jasmin rice (goes so well with salmon). I will take a picture and do my best to post it.

Oh ya, the rind is left on and because of the curing it ends up nice and crisp when you fry it up. OK, got to go make breakfast now

Picked up the float and a jar of what looks like pure heaven (we need a smiley face drooling). Thank you so much sinker it looks like that float will come in really handy for what Paul and I need it for.

Thank you for posting that for me! It is a little hard to tell from the picture but that is a 4lb slab of pork belly cured for a week then cold smoked for about 3 hours. It tastes even better than it looks!

Ok sorry, I just spent half an hour trying and I am sick of the Photobucket popups telling me I am the Lucky Visitor. You'll just have to use your imigination!

I don't know how this will look but here is a slab of home made bacon I just took out of the smoker. Ok, forget it, I can cook, but I can never remember how to post a picture on here LOL.

OMG that looks good!

Just made some pork back ribs that were amazing! Left the rack out to come up to room temperature, cut them into 3 rib sections, sprinkled lightly with with coarse sea salt and a little smoked paprika then put them on the BBQ at a nice low heat (roughly 200°C for about 4 hours turning them only twice. They crusted beautifully on the outside and when you bit into them the juce ran down your chin. best ribs I have ever made and yet so simple!

I started dealing with these guys last year and find their service is excellent and their prices fair. http://www.luremaking.com/

Lock keys in car call CAA Lock keys in house (not a problem, digital door locks LOL) Need new keys cut and coded pay the price!

My very first computer was a Radio Shack TRS 80. No hard drive, no floppy drive, no software, you had to write all your own programs in basic and store them on a cassette recorder. Cost me $1780.00 and that was back in the late 70's.

OK, and I just PMd Sinker and am in the process of aranging to get the float he had, sounds like it is exactly what we need! so this sounds like it is working out perfectly for everyone.

There is no sign of open water anywhere in our area, most years we have ice out somewhere between April 1 and 15th. I have a feeling it is going to be a lot closer to the end of April this year.