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I don't get what the big deal is about these Maine lobsters... kinda small.

Guess I'll stick with my Florida Bugs... much bigger.

And they are free, just gotta jump in the water and grab 'em.
 

G.I.B. said:
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I don't get what the big deal is about these Maine lobsters... kinda small.

Guess I'll stick with my Florida Bugs... much bigger.

And they are free, just gotta jump in the water and grab 'em.
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Lol! I am in Maine and I hate lobster. Certain towns nearby have a rash of large crabs going around though :D

Sent from my SCH-R930 using Tapatalk 2
 

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Back up from the shore, fish weren't cooperative today, but the crayfish trap was full, and decided to boil them up for supper, with drawn butter, and fresh sweet corn. Not as big as the lobster's in front of GIB, but will hit the spot. Spending the weekend alone, wife at a Dragonboat regatta in Conn, and left mw with alist.......that's why I went fishing:laughing7:
 

GMD52 said:
Back up from the shore, fish weren't cooperative today, but the crayfish trap was full, and decided to boil them up for supper, with drawn butter, and fresh sweet corn. Not as big as the lobster's in front of GIB, but will hit the spot. Spending the weekend alone, wife at a Dragonboat regatta in Conn, and left mw with alist.......that's why I went fishing:laughing7:
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\
Gary,


I have to ask,do you grow for yourself?
 

Folks,

As promised I typed up the tomato sauce recipe.

Regards + HH

Bill


bill from lachine said:
Folks,

Since backbacon is headed off to the bush....thought I'd post up a recipe for our oven roasted rustic tomato sauce.

Here's a picture of it just before going into the oven.....if anyone's interested I'll post up the recipe after getting back from playing in the dirt.

OK as promised here's the recipe and as you can see from the jars it made a fair amount of sauce I'd say approximately 1 gallon.....most of of the ingredients came from our garden so very little costs.

Recipe

Take a good sized roasting pan.

1:- Garden ripe tomatoes sliced in 2 top to bottom and just cut a v on each half to take out the stem portion at the top....(no need to skin or take out the seeds)....spead all over the roasting pan in one or 2 layers depending on how much tomatoes you have.

2:-Chop up onions, garlic, fresh parsley and basil and spread all over the top of the tomatoes.

3:-Add salt, pepper, a good drizzle of olive oil all over and add 1/2 to 3/4 cup of water or red wine if you choose.

4:-Preheat oven to 450f and roast for approximately 45 to 60 minutes stirring every 20 minutes or so.

5:-Remove from oven and let cool and then pass through a blender to make a nice smooth sauce.

6:-Use fresh if you're feeding an army...lol....or for the larder put in mason jars and heat process in the oven for the required time.

Regards + HH

Bill



Regards + HH

Bill
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Sounds wonderful! Thanks Bill! :)

Sent from my VS920 4G using Tapatalk 4
 

Folks,

I must have caught Scott's ear worm.....lol...

For some reason or other I had this song bouncing around in my head.

Umberto Tozzi - Ti Amo.

 

wt,

If I understood the question, as sometimes I'm quite dense, yes I grow some, and forage most from the wild. I grow my own tomatos, cucumbers, beans, and 4 varieties of hot pepper. Sweet corn I get ffrom my friend who owns the bait shop. I also have raised beds with bunching onions, garlic, mint, oregano, chive, lemon balm, and horseradish. I try and do as much for myself as I can. Fish, game, waterfowl, and other edibles are all gathered, and turned into food. The best of that is the time spent outdoors. Being in the woods and valley's working , it's easy to bring home a batch of dandelions greens, milkweed tops, wild ramps, mushrooms, and whatever. Hope that answers your question.....Gary
 

Gary,

Glad to see you try to be as self sufficient as possible unfortunately an almost lost ability for a lot of people today.

Me and the missus try to do likewise....there's a couple of crab apple trees in a nearby park....I'll probably pick a big bag of
them and make some jelly even if I give most of it away it's better than letting them go to waste.

A not bad recipe for dandelions.....rinse and chop up roughly boil in some salted water for 3 to 5 minutes depending on how young or old they are....drain.

Chop up some garlic and saute in a pan add some olive oil, salt and pepper and sprinkle with a bit of parmesan cheese at serving time.

Regards + HH

Bill
 

Bill,

thanks for the response that was so positive. Living in the North Country, foraging gives us something to do besides work. The recipes for the greens sound very similar to how I was taught to prepare them, and I add bacon bits to the greens...everything goes better with bacon!
Thanks, and the crab apple jelly sounds real good.....Gary
 

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