protogarrett's Profile

Yay! I'm so glad you liked the recipe. =)
-Garrett

The design is stunning but how can anyone charge over $200 for a pillow and honestly sleep at night?

No.

I'm down with that. Aspics and jelled desserts seem to be on the rise as well.

The one in the picture however... looks a bit odd.

I see how this fits in with AT. In college I had a Take-A-Number reel mounted to my headbaord. Not there anymore, but my God, it was funny.

I keep seeing that bed frame!!! SOMEONE PLEASE TELL ME WHERE I CAN FIND IT!!! *begs*

A quick bit from Hank Shaw's blog "Hunter Angler Gardener Cook" about meat from the bushy tail:

Squirrel hunting with a .22 rifle is exactly like deer hunting: You need to be just as stealthy and just as good a shot. Mind you I am talking about wild, forest squirrels, not those that scamper around at the Capitol or your backyard.

And squirrel meat is delicious. Squirrels can live a long time, up to 6 or 7 years, and as such can be deeply flavorful. The meat looks like rabbit, but is grayer. It has a far denser texture than rabbit, which rarely live more than a year. Squirrel also takes on flavors of what it eats — yes, you really can taste a nutty flavor in squirrels that live in a walnut grove.

Back to the lonely squirrel in my freezer. I finally decided to braise him slowly, because that’s the safest thing to do when you don’t know the age of a squirrel — young ones are fantastic fried like your favorite fried chicken recipe. But what sort of braise?

I immediately thought of a Spanish braise I’d made a few years back when I hunted squirrel in Minnesota. Squirrel Aurora, it is loosely based on a rabbit recipe in Penelope Casas’ Delicioso! The Regional Cooking of Spain, a fine cookbook. The main flavors are almonds and green olives, both of which I had lying around. But with only one lonely squirrel I added fingerlings to bulk it up; it proved a good choice.

The dish was fantastic, although I brined the squirrel a bit too long so it was pretty salty. A rich sauce, a dense, flavorful meat, great with crusty bread. What’s not to love?

Sauteed with salt and pepper then a sprinkling of parm and fresh bacon:
http://vanillagarlic.blogspot.com/2008/12/best-bs-ever.html

I put mine out on the street. THe meth addict on our block adopted it.

It had it's time in college, but then it just became an eyesore and had to go.

-_-