doodlebug....Cherie 461 Posted April 14, 2011 Report Share Posted April 14, 2011 Squirrel are just glorified rats. shish ka bob would have been too good for him :banana:And kudos to you, I would never have been brave enough to take my kids on a trip all by myself. :banana:It was a good time, we really enjoyed it, I just wished I had met some fiends on that trip, I sure could have used a nice adult beverage and adult conversation once they were asleep! I was talking in tongues by the time we got back home :banana: Me being the hard headed women that I am, will do it again next week. My hubby is somewhat of a city boy and works more than he should, so it's only for 3 days this time and we will only be a few hours from home so if the house critters get to rowdy I can call in the back up crew! The halloween trip I have convinced him that we ALL need to go and that he will LOVE the fort. If he doesnt, I will duck tape him to the nearest fiends RV and run a IV drip of rum to keep him happy until the kids and I get our mouse fix.. :banana:As long as you have a plan. This might help :banana: Quote Link to post Share on other sites
MLM5.. aka Judy 97 Posted April 14, 2011 Author Report Share Posted April 14, 2011 Your a Genius! Quote Link to post Share on other sites
doodlebug....Cherie 461 Posted April 14, 2011 Report Share Posted April 14, 2011 No just an empty nester with too much time on my hands Quote Link to post Share on other sites
Total Joker ... TJ 203 Posted April 14, 2011 Report Share Posted April 14, 2011 Ok, I have to know where did you get the screen for you canopy?? Quote Link to post Share on other sites
MLM5.. aka Judy 97 Posted April 14, 2011 Author Report Share Posted April 14, 2011 Ok, I have to know where did you get the screen for you canopy??Walmart.com baby! :rofl2: Quote Link to post Share on other sites
CCIntrigue...aka Gwen 547 Posted May 18, 2011 Report Share Posted May 18, 2011 Great trip report. You have a beautiful family! Quote Link to post Share on other sites
MLM5.. aka Judy 97 Posted September 1, 2011 Author Report Share Posted September 1, 2011 so I had to come revist my own trip report to remember what to pack and not to pack for the halloween trip.. how ditsy is that? :rofl2: Quote Link to post Share on other sites
SCTigerCock 171 Posted September 1, 2011 Report Share Posted September 1, 2011 so I had to come revist my own trip report to remember what to pack and not to pack for the halloween trip.. how ditsy is that? :rofl2:I thought we covered this before:BEERclothesfoodBEERand kids possibly.... :rofl2: Quote Link to post Share on other sites
MLM5.. aka Judy 97 Posted September 1, 2011 Author Report Share Posted September 1, 2011 I thought we covered this before:BEERclothesfoodBEERand kids possibly.... :rofl2:oh yea, I forgot the kids!! :rofl2: Quote Link to post Share on other sites
DaveInTN 3,247 Posted September 2, 2011 Report Share Posted September 2, 2011 If you forget the kids, you can pack LESS food...and pack MORE beer! Quote Link to post Share on other sites
momof3kids-Yvonne 595 Posted September 2, 2011 Report Share Posted September 2, 2011 If you forget the kids, you can pack LESS food...and pack MORE beer!That sounds logical to me. Quote Link to post Share on other sites
Doggmeat-aka Todd 3 Posted September 2, 2011 Report Share Posted September 2, 2011 If you forget the kids, you can pack LESS food...and pack MORE beer!isn't beer a food group by itself???? Quote Link to post Share on other sites
Roller ... aka Ed 351 Posted September 2, 2011 Report Share Posted September 2, 2011 You have a beautiful family. Loved your set up, but squirrels, I hate squirrels.How to handle squirrels ...spanish braised squirrel or rabbit I almost always cook squirrels with some sort of nut sauce. This recipe is an adaptation of a Spanish rabbit dish I found in Penelope Casas’ Delicioso! The Regional Cooking of Spain, which I highly recommend. It’s a luxurious, thick stew that cries out for crusty bread. The combination of almonds and olives is also a hit. Keys here are good green olives, and brineing the squirrel — this makes it more tender. Figure on one Eastern gray squirrel per person, 2 fox squirrels or Western grays for 3 people, 1 cottontail for two people — or if you are not a hunter, 1 domestic rabbit for 2-3 people. And yes, you can use chicken thighs and legs, too. Serves 4. Prep Time: 6 hours Cook Time: 3 hours 3 squirrels, cut into serving pieces 1/4 cup kosher salt3 bay leaves1 tablespoon cracked black pepper1 teaspoon dried thyme5 cloves garlic1/4 cup almonds25 green olivesFlour for dusting3 tablespoons olive oil1 large onion1 small hot chile, minced1 cup white wine1/2 cup chicken broth, rabbit or other light broth1 pound fingerling potatoes (optional)Parsley for garnish Mix the kosher salt with 4 cups of water, the bay leaves, cracked black pepper and the thyme. Bring to a boil, then turn off the heat, cover and let cool to room temperature. When cool, add the squirrel or rabbit pieces and refrigerate for 6-8 hours — no longer, or the meat will get unbearably salty.Toast the almonds in a dry pan if they are not already roasted. Pound them with the garlic cloves and a pinch of salt in a mortar; you could also buzz them in a food processor or chop them fine by hand.Pit and slice the olives in half or chop roughly.Preheat the oven to 300 degrees.Pour the olive oil in a Dutch oven or brazier — something ovenproof with a lid — and heat it over medium-high heat.Remove the squirrel or rabbit from the brine and pat it dry. Roll in the flour. Brown the meat on all sides over medium heat. Take your time and do this in batches so you do not crowd the pan. Remove the meat from the pot as it browns and set it aside.Slice the onion in half. Grate one half through a coarse grater, and roughly chop the other half. You could also slice it in half-moons.When all the meat is browned, add the white wine and broth and scrape off any brown bits stuck to the bottom of the pot. Bring this to a rolling boil. Here is a tricky part: You want to cook it down on the stovetop to the point where when you put the meat back into the pot, the liquid comes up only about halfway. You do not want to submerge your meat. How long you’ll need to boil depends on the size of your pot.When the liquid is boiling, add the almond-garlic mixture, the chile and the grated onion. Mix well and let boil for a minute. Add the squirrel back to the pot. Make sure it is not totally submerged. Halfway is ideal.Cover the pot and put it in the oven for 45 minutes.After 45 minutes, take the pot out and add the sliced onion, the olives and the potatoes. Mix everything together. If the stew looks too dry, add a little more broth — but remember this is a “dry stew,” not a soup. I eat this with a fork and a piece of bread, not a soup spoon. Add just enough broth to keep everything from drying out. Cover the pot again and return to the oven for at least another 45 minutes, maybe an hour.Check the meat and potatoes: The squirrel should be thinking about falling off the bone and the potatoes should be cooked through. When this is done, remove from the oven and let it cool — covered — for 10 minutes on the stovetop.To serve, spoon out portions and garnish with parsley. I’d drink a robust, complex white wine with this, such as a white Cote du Rhone or an older Chardonnay. An Italian Grillo might be nice, too, as would a Tocai FriulanoTada ... Quote Link to post Share on other sites
scooterminnie...paula 20 Posted September 2, 2011 Report Share Posted September 2, 2011 I'm sure it taste like chicken. :rofl2: Quote Link to post Share on other sites
Roller ... aka Ed 351 Posted September 3, 2011 Report Share Posted September 3, 2011 I'm sure it taste like chicken. :rofl2:You wish. It taste like Tree Rat ... Quote Link to post Share on other sites
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