Archive for September 2015

Pond Fishing 9/30/15

After some debating on whether or not to go fishing after work today, I gave in to the urge and braved the strong winds and went to a pond outside Marion. It turned out that I made a good choice as I caught 10 nice bluegill, all of them over 8+ inches long, and 9 large-mouth bass that was in the 2 lbs range.



I usually don’t keep bass but there’s a recipe that I have been wanting to make, so I opted to keep a few of the ones that I caught. Ran out of bait and daylight so I had to quit sooner than I would have liked.

Homemade Summer Venison Sausage


3 lbs venison
2 lbs ground beef.
5 Tbsp liquid smoke
5 Tbsp morton salt tender quick (found in dark blue bag in spice aisle) DO NOT USE PLAIN SALT.
2 Tbsp coarse ground pepper
2 Tbsp minced garlic
2 Tbsp mustard seeds



In a large bowl, mix all ingredients together, It best to use your hands to get all the spices mixed in well
Cover and Refrigerate 24 hours.
Remove from fridge, knead and then form into 4 (14×2 inch) logs.
Wrap in aluminum foil with shiny side towards meat.
Punch tiny holes along one side and place in a broiler pan with holes down to drain out liquid
Bake at 300 degrees for 3 hours.
Take out and wrap in wax paper with aluminum foil around that.
Refrigerate until well chilled.

NOTE: When rolling logs into shape, make sure you knead the meat and form a tight log so there’s no cracks forming while

Pumpkin Pie Chex Mix



1/4 cup brown sugar
1 tablespoon pumpkin pie spice
1/4 cup butter
2 teaspoons vanilla
2 cups Cinnamon Chex™ cereal
2 cups Wheat Chex™ cereal
2 cups Honey Nut Chex™ cereal
8 oz pecans

Pre-heat oven to 350.
Pour Chex cereal in a medium sized bowl. Set aside.
Melt butter in saucepan. After melted, add brown sugar, spices, Pour mixture over Chex cereal and mix well until cereal is coated.
Spread mixture over a baking sheet and bake for 10 minutes. Stir mixture and bake for another 10 minutes.

Taco‬ Ring


2 crescent roll tubes
1 LB ground beef (or ground turkey)
1 packet of taco seasoning
1 1/2 cups grated cheddar cheese
Shredded lettuce
1 or 2 diced tomatoes depending on size
1/2 small can Olives (sliced) (Avocado, Sour cream etc)


1. Separate the crescent pastry and lay out in a circle, pointed ends out on a foil lined pizza pan, sprayed very lightly with cooking spray. Use some of the leftover crescent rolls to to make the center a bit thicker as this will hold the meat.
2. Brown meat in a frying pan until no longer pink. Drain fat and add taco seasoning as directed on package, reducing the water to a scant 1/3 cup from the 1/2 cup called for. Drain excess liquid from meat.
3. Sprinkle meat mixture in a circle inside the crescent rolls, then sprinkle 1 cup of the cheese over the meat. Pull crescent roll points over meat and cheese and tuck in.

Bake at 350 degrees until pastry is golden brown (30 min).

4. Add remaining 1/2 cup of cheese, chopped lettuce, tomato, black olives, and jalapenos (if using), into the middle of the ring, then add a few dollops of sour cream if desired, before serving.

Another Mess of Bluegill

Tried several different places today and after a lot of patience, several lost bobbers and getting my line snagged in a bunch of tree’s I managed to get another nice mess of bluegill.


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