Within 15 minutes of discing the ends in preparation for harvest, my flock had invaded the corn in a nightmare scenario for any little bugs that were exposed. Believe it or not, there’s 12 of them in there.
Northern CO, east of FC. My zucchinis suddenly took a terrible downturn and died. Now my squash are starting to do the same. Garden was on an automatic waterer, so I honestly didn’t check too close until I sprayed extra water today and saw these guys crawling out. I’m getting conflicting answers online. Is this my killer and how do I kill them back? Thanks.
In loving memory of Dolly, the wife wanted to show our 2 daughters the movie “9 to 5”. In a fantasy segment about how the ladies all imagine killing their misogynistic boss, Lily Tomlin’s character takes on the role of Snow White to murder her boss with the help of her animated woodland animals. This seems to be my only recollection of Disney-inspired sweet animals getting murderous. Or at least the earliest occurrence (1980). Any thoughts on this?
Last year, we went to see the in-laws in Alaska and went out with Bottom Line Charters in Ninilchik (great captain, great boat). My girls teamed up to reel in this 76 pounder. They wouldn’t let me touch the rod or reel to help 🤣. My wife added a 72 pounder. We all limited, but I by far had the smallest bag.
We caught 9 of these beautiful mutton snapper and some other assorted fish off the cost of Islamorada last week. About 200 feet of water just a couple miles offshore in 88 degree surface temp water. Took home a 50 lb cooler of fish! Good Karma Charters was great!
So, the last pig we had processed, the smoked hams came out a little tougher and chewier than previous pork animals (it was older than when we usually process).
Normally, I just sous vide at 145 to get up to internal temp and then glaze and broil. If I want to make this 9 pound ham more “tender” like previous ones, what changes to time & temp should I make? Thanks all.
Sorry for the fuzzy picture, but this is as close as I could get to it. This pretty thing was sitting on a power pole out on my farm near the Severance/Eaton area close to my fishing pond and a large irrigation ditch. We have plenty of hawks and eagles around but I’ve only seen ospreys closer to larger river/lake areas. Thanks.
Hello, everyone. I’ll be visiting with my family from Colorado 7/27-8/3 and I see it’s the lobster mini-season. Is there any way to buy fresh lobster during that time? Straight from the fishermen would be my preference.
And what are some local suggestions about finding beaches that might have less sargassum washed up? Are there certain sides of the islands that are best? Some sort of prevailing wind knowledge? We’ll be staying in Tavernier. Thanks for any help. See ya all soon.
Love our silly polydactyl boy!
I’m pretty sure this guy/gal has a lot of experience opening truck doors. They got a bag of dill pickle sunflower seeds and bit a can of Jumex juice. Not the slightest bit of damage or a scratch. We were literally on the back porch 40 feet away at the time.
I have a ring video of this beautiful, sleek black bear opening my truck door tonight up at Warriors Mark. He got himself a bag of dill pickle sunflower seeds.
Hey everyone. Does anyone know the fishing regulations for Maggie Pond? My daughter really wants to go fishing and I have fly fishing stuff and conventional. I used to catch a ton at Maggie Pond when I was a kid (30 years ago) with a tiny trout looking Rapala. Is Maggie still a good spot? Any other recommendations for a little kid would also be welcomed. Thank you.
About an hour ago, I was driving north from Denver to Ft. C and saw multiple overpasses with people, police cars, and fire trucks flying American flags and with emergency lights. I glanced up and thought I saw a “Welcome Home Buzz” banner (but I’m definitely not sure about the name). Anyone know who they were honoring?
Hello again. A few days ago I posted pictures from our “SmokeFest ‘26” party that we host every year to honor the memory of my dad by using the smoker he built 45 years ago. It’s a simple design but works great. Should be pretty self-explanatory but let me know if you have any specific questions. Thanks for all your kind comments related to my dad… it really drove home the point that he would be thrilled to know we do this every year.
My family used to come to the Keys every year when I was a kid with our friends that had a sailboat at a slip in Marathon. This was 35-40 years ago. There was this little hut within walking distance of the marina (not sure which one) with a little old abuela that made the best Cuban sandwiches and ice cream I’ve ever had in my life. I’m sure that place (and most definitely abuela) is now gone, but I’m curious what places might be kind of like this now that I’m coming down with my own family? We’re staying in Tavernier but will be traveling all along the Keys. Any recommendations for something truly authentic and not just a tourist trap that makes a crappy Cuban?
We throw a huge party every year in honor of my father who passed away 6 years ago. He built this smoker on the patio of our main farmhouse in 1981. The sop and BBQ sauce are adapted from one of my grandpa’s friends that lived near Waco, TX. I always helped my dad, but took it over completely when the Lewy body dementia started to get bad. Every meat except the chickens are raised here on the farm. 10 racks of ribs, 2 whole briskets, 3 pork shoulders, 2 chickens. Sorry there’s no “after” pictures. We were all a little too drunk and too busy trying to package stuff for the freezer. Pork n brisket on at 830 am, chickens n ribs on at 1, dinner at 630. Smoked over white oak and peach tree wood.