Archive for March 2015

Mossberg 715T Semiautomatic Rimfire Rifle


 Stopped over to visit an old friend that I haven’t seen in ages and we got to talking guns and he brought out a Mossberg 715T Semiautomatic Rimfire Rifle that he recently bought. It didn’t take long and we were firing off his back porch at a target about 100 feet away from us. I had looked at this weapon before but was a little cautious about whether to buy one or not. After firing it, I would diffidently buy one. It took about 20 shots to get it zeroed in and I was able to hit the bulls-eye from 100 feet. We put a hundred or so rounds down range and had only one round get jammed.

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Caliber: .22 LR
Barrel Length: 18”
Weight: 5.3 lbs
Sights: A-2 Style Plastic with adjustable rear
Length of Pull: 10.5-14.25”
Capacity: 10 or 25 round magazines
Cost: $309 MSRP (Typically for $229-289 depending on the area)

Quarry Lake 3/27/15

Headed over to Quarry Lake in Marion today after work to try and land me some of the rainbow trout they released earlier today. The weather was hovering right around 25 degrees out and the wind was howling with light and sometime heavy snow mixed in. We tried everything from corn to minnows with absolutely no luck at all. There was around 10 people who were out braving the weather and none of us got even as much as a nibble.

In the past I was able to see them swimming around in schools but nothing was noticeable today. I tried several different spots but still had the same results and after several hours and losing feeling in my fingers and toes I decided to called it quits for the day. Im not sure if its the colder than normal temperature out or what but this is the first time I’ve been out and not caught nothing after a trout release. Hopefully after it warms up some after this weekend We will have better results. Going to give it another try on Monday.

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Rabbit In Blue Cheese and Mustard Sauce


1 rabbit (2 1/2 – 3 lbs), cut up
Freshly ground pepper
1 1/2 tsp dry thyme
1 1/2 tsp dry savory
1 dry bay leaf
1/4 cup Dijon mustard
3 Tbsp dry white wine
1 Tbsp cornstarch
1/3 cup whipping cream
1/2 cup crumbled blue cheese


Rinse rabbit and pat dry; then arrange, overlapping pieces slightly, in a 4 qt or larger electric slow cooker. Sprinkle with pepper, thyme, and savory; insert bay leaf between two rabbit pieces. Mix mustard and wine; pour over rabbit. Cover and cook at low setting until meat in thickest part is very tender when pierced (6 1/2 – 8 1/2 hours).

Carefully lift rabbit to warm serving dish; keep warm. Mix cornstarch and cream; blend into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 time, until sauce is thickened (about 10 more minutes). Add 1/4 cup of the cheese, cover, and let stand for 3 to 5 minutes; stir until cheese is melted. Pour sauce over rabbit; sprinkle with remaining 1/4 cup of cheese.

Garlic Bacon Mushroom Bites



24 large mushrooms
1 stick butter, melted
1 (8 ounce) package cream cheese, softened
1 large egg
1 clove garlic, very finely chopped
4 thick slices peppered bacon, cooked and finely diced
2 teaspoons sweet paprika
¼ cup green onions, chopped

Preheat oven to 425 degrees.
Pull the stems from each of the mushrooms.
Wash and gently dry with a clean paper towel.
Dip mushrooms in melted butter, then place mushrooms round-side up on a parchment-lined baking sheet (or in a large parchment-lined skillet or baking dish).
Arrange the mushrooms so they’re not touching.
Bake for 15-18 minutes in the preheated oven until mushrooms are tender and dark brown.
Flip each mushroom so the bottom side is up.
In a stand mixer, beat together cream cheese, egg, garlic, and bacon.
Beat until smooth.
Spoon into the center of each mushroom.
Drizzle with butter and sprinkle with paprika.
Bake for an additional 10-12 minutes, or until the center mixture melts and begins to bubble lightly around the edges.
Cool slightly before serving.
Garnish with chopped green onions.

Cheesy Mushroom Gourgeres



8 ounces mushrooms (blended) – finely chopped
1 tablespoon olive oil
3-4 sprigs fresh thyme
½ cup milk
4 tablespoons unsalted butter
¼ teaspoon kosher salt
1 cup all purpose flour
4 large eggs
8 ounces grated mozzarella cheese
½ teaspoon black pepper

Preheat oven to 425º F.
In a large saute pan heat oil over medium heat.
Add mushrooms.
Season with salt, pepper and thyme.
Cook until softened.
Set aside to cool.
In a heavy-bottomed saucepan, combine ½ cup of water, milk, butter, and salt.
Bring to a boil over medium-high heat, stirring occasionally.
Immediately add the flour.
Stir quickly into the mixture with a wooden spoon until the dough pulls away from the pan and forms a ball, cooking for an additional minute while stirring.
Remove dough from heat and place into stand mixer.
Allow to cool.
Mix in eggs one at a time, mix until combined.
Add cheese, mushroom mixture and mix until combined.
Using a 1-tablespoon cookie scoop, drop rounds approximately 2” apart onto baking sheets lined with parchment.
Bake for 10 minutes, reduce heat to 375 and continue cooking for an additional 15 minutes OR until golden brown.
Serve warm.

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