retired outlaw

1st.pic is cherrys gas station( Bud's repaire now) looking from loading ramp on the north end or RR station (cherry law office now)

2nd.houses on williams st.

early 50's,recruting office,on left,parking meters ,building still there where parking lot is now

was going to transplant friends palm & it snaped off bout 4 inches above ground will it sprout new leafs?? or is it done??

the other day there was a pic. in local paper of sunflower with many heads i just counted the heads on my single plant  i  have 35 on mine,i guess same story bout planting 3 years ago we planted some in planter ,last year bout 6 or 7  came up from seeds dropped on ground ,this year only 1 with many heads

How about this?

 

  i was thimg same thing i could hook u up with some starter plants!!!

 

 

when i lived in Troutville and had a garden i went down to big run milling and got bag's of Buckwheat hulls,rot tilled them in ground beast tasting and easy to dig out just reach your hand in and grab them

i have a journal written by Diana Hicks describing her life growing up in Driftwood if anyone would like to see it pm me

it's a shame the way it looks now,  i wish that it could be cleaned up and made into a walk way or bicycle trails.

You would have to get the ok from the thing that lives in the room bout 1/2 way through the tunnel !!!

 

Fried Woodchuck (Groundhog)  

 

      1    Woodchuck

      1 tb Salt

      1 c  Flour

      4 tb Fat

    1/2 ts Salt

    1/4 ts Pepper

 

  1. Skin and clean woodchuck and cut into 6 or 7 pieces

  

  2. Put in pot, add salt and enough water to cover and parboil for 1 hour.

  

  3. Remove meat from the broth, and drain.

  

  4. Dredge meat in flour, salt and pepper.

  

  5. Melt fat in heavy fry pan and saute woodchuck until nicely browned.

  

  Serves 6

 

 

 

 

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Recommend   Message 4 of 5 in Discussion  

 

From: Lakestalker Sent: 2/1/2007 2:19 PM

Woodchuck with Biscuits  

 

      1    Woodchuck

      1 tb Salt

    1/4 c  Onions, chopped

    1/4 c  Green peppers, chopped

    1/2 tb Chopped parsley

    1/8 ts Pepper

  4 1/2 tb Flour

    1/2 c  Cold water

      3 c  Broth

 

------------------------------BISCUIT TOPPING------------------------------

      1 c  Flour

      2 ts Baking powder

    1/4 ts Salt

      2 tb Chilled fat

    1/4 c  Milk (approximately)

 

  1. Skin and clean woodchuck and cut into large pieces. Place in a heavy  pot, add 1 tablespoon salt and enough water to cover and parboil for 1  hour, or until meat is tender.

  

  2. Strain and save broth.

  

  3. Remove meat from bones in large pieces.

  

  4. Add onion, green pepper, parsley, and pepper to the broth and bring to  a boil.

  

  5. Make a paste of the flour and water, then add it to the broth, stirring   constantly until thick and smooth.

  

  6. Add the meat to the broth mixture and stir thoroughly.

  

  7. Pour into baking dish.

  

  8. Top with biscuits made as follows:

     Sift the flour, baking powder, and salt together. Cut in the fat. Add  enough liquid to moisten the ingredients. Roll out quickly and cut into   rounds with a cookie cutter.

  

  9. Place the biscuits on top of the meat in the casserole. Bake in a 400  deg. oven for 20-30 minutes until biscuits are browned.

  

  Serves 6

 

 

Pushrods Pickled Eggs

10 medium eggs (hard boiled)

1 cup sugar

1 cup cider vinegar

2 cinnamon sticks

3 whole cloves

3 whole allspice

5 black peppercorns1/4 teaspoon salt (generously)

1 onion (seperated into rings)

3 16oz.cans small beets (drained)

save juice from beets add enough water to make 2 cups of beet juice,pour beet liquid into small sauce pan and and ingredients above and bring to boil and cool a bit ,pour over eggs and beets

put in ice box at least 1 or 1 1/2 weeks & enjoy