The first day of spring just passed which means acuppula things.
1. Turkey season has arrived.
2. I’m preparing a turkey brine for that elusive ol’ gobbler that is in my future.
3. I have a new friend.
4. I have a new friend.
The timing of this couldn’t be more perfect because I really do need more friends. I officially declared a center-cut pork chop as my new best friend yesterday, which in retrospect is slightly concerning.
My new friend is a “red head.”
Her initials are CZ.
She’s got really nice curves if I say so myself. Not that I normally comment on my friends’ curves.
Except for that center-cut pork chop. It had juicy thick curves.
She also has nice double barrels.
A slick stock.
Good ornate details.
A tight trigger.
I like over unders. I have a weakness for them. I don’t know why by my theory is that it’s because I like to pretend I live in an estate in Devonshire with a circular driveway made of pebbles that crunch like a good lettuce under my feet, and three bloodhounds, and a butler named Giles, and a kitchen with many copper pots, and a dining room that always smells like stuffed partridge because I’m always bringing home partridge and pheasant and woodcock and quail and those sorts of things for dinner.
This is what I sit up at night thinking about.
The smell of stuffed roasted partridge and knee-high socks.
Just in case you were wondering what I’ll be thinking about tonight. Now you don’t have to wonder.
What’s your favorite method of hunting turkey meat?
And where will you be hunting it this year?
And on another totally unrelated note (expcept this also has to do with bird meat), by popular request, I have posted the recipe for Hell’s Chicken Wings for ya, not to be confused with Hells Chicken, but to be confused with psychadelic dreams.