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Getting some bottles ready for Christmas giving...

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Weekend whiskey tasting and a very tasty recipe from Jeff Irons, the guy in green, who owns Irons One Distillery (https://ironsone.com/). He is an exacting, small batch distiller who was out of product to sell by the time that tasting rolled around and refused to bottle any ahead of its time. He waved us over and said, "Why wait in line! I'll serve you right now!" :) It was literally possible to go all the way through the line and emerge at the other end bombed out of your skull. I didn't try them all, but many people started out sober and left with red eyes! LOL. One maker had six varieties just at the one table, and you could sample them all. Almost all of them had at least three, and there were six distilleries there. Every one of them was locally made. Cost was free.

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Day after tomorrow he'll be losing most of his "rooting grounds", the scrub oaks cover an area about 30 to 40 feet by 20 feet and I'm having the majority of it cut and removed. The woman who lived here before let a lot of stuff over grow and she liked to feed the critters that hung out. The tree guys who got the job estimated 3 days with a crew of 3 to clean up the property.
 
Day after tomorrow he'll be losing most of his "rooting grounds", the scrub oaks cover an area about 30 to 40 feet by 20 feet and I'm having the majority of it cut and removed. The woman who lived here before let a lot of stuff over grow and she liked to feed the critters that hung out. The tree guys who got the job estimated 3 days with a crew of 3 to clean up the property.

We think alike! I had tree guys in and then a backhoe to root out stumps. The guy just got done last week. Cost a pretty penny, but looks amazingly better. The wife wanted to kill me, but I brought her onboard and it is just night and day nicer. I hope to plant blueberries on part of the cleared land. Good luck with your project!
 
They make a pretty good tamale especially if blended with some regular pork. Not too many people were interested in them. Lot of work for a small amount of meat and you had to be very careful around the musk sac or you had skunk meat.

Had some while hunting in Texas, it’s closer to pork, but then again, it was cooked like pork. Slow cooked at low temps with mesquite, it was quite tasty.
 

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