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Post by gpsman007 on Sept 19, 2015 17:20:27 GMT -8
Where is everyone. Anyone shooting any yotes
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Post by gaberelli on Sept 19, 2015 18:23:13 GMT -8
I'm still here trying to live vicariously through people that actually have time to shoot and hunt! ![;)](//storage.proboards.com/forum/images/smiley/wink.png) Once the kiddos get out of diapers at least I'll start getting back into it and be more active with more than smart Alec comments here and there. Considering your screen name you might have interest. Saw 500 pieces of lapua 6.5 Grendel brass recently locally. $375
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Post by GLSHOOTER on Sept 19, 2015 20:53:54 GMT -8
You're just waiting for the snow Gabe..lol
It is now less than 100 and I can quit estavating.
Greg
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Post by gpsman007 on Sept 20, 2015 2:20:01 GMT -8
Yea Greg it has been hot this summer but not as hot as it was a few years back down in frog island kentucky
it got so hot that summer that all the pop corn in the fields popped and you know those horses all thought that pop corn was snow...
and they froze stiff.
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lerms
Senior Member
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Posts: 113
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Post by lerms on Sept 20, 2015 5:47:33 GMT -8
I'm still around, father inlaw passed away on the 9th so its been pretty bad times around here. Bow season just started and I've been looking at what I need for a basic setup to get into reloading, plus two kids in diapers I guess you could say I've been busy.
Lerms
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Post by GLSHOOTER on Sept 20, 2015 6:16:36 GMT -8
I'm still around, father inlaw passed away on the 9th so its been pretty bad times around here. Bow season just started and I've been looking at what I need for a basic setup to get into reloading, plus two kids in diapers I guess you could say I've been busy. Lerms My condolences for your loss. I lost my MIL a year ago last February and am still dealing with the fall out from that. It literally shut down all my shooting for almost eight months. Got my 243 LBC Savage retriggered and am looking to do a quick 500 yard shakedown match then onto 1000 yards. The big F-Class long range matches are getting ready to start here in Phoenix and I want to be ready to at least show up and fly the flag well. I'm not photogenic so I guess the holes will have to get the attention.. LOL Greg
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Post by gpsman007 on Sept 20, 2015 6:36:11 GMT -8
I'm still around, father inlaw passed away on the 9th so its been pretty bad times around here. Bow season just started and I've been looking at what I need for a basic setup to get into reloading, plus two kids in diapers I guess you could say I've been busy. Lerms My condolences for your loss. I lost my MIL a year ago last February and am still dealing with the fall out from that. It literally shut down all my shooting for almost eight months. Got my 243 LBC Savage retriggered and am looking to do a quick 500 yard shakedown match then onto 1000 yards. The big F-Class long range matches are getting ready to start here in Phoenix and I want to be ready to at least show up and fly the flag well. I'm not photogenic so I guess the holes will have to get the attention.. LOL Greg Sorry to here about your father in law. We too have been dealing with health issue's on July 18 Mt 22 year old son suffered a stroke and while he was in the hospital and rehab for 2 months he is getting much betterment looking forward to doing some shooting now
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Post by savagecornmuffin on Sept 28, 2015 4:36:20 GMT -8
Where is everyone. Anyone shooting any yotes Deer season has been in for a month in SC. I popped a coyote last week with the 6.5. I would have have taken a pic, but it was pretty gross. I whistled and he turned to face me, then I shot and caught him in the shoulder. Bullet came out the opposite hip and blew the rear leg out from the top. Yuck. I haven't seen any big male deer yet, but I'm getting the itch to but a doe in the freezer. I got a new recipe for a Deep Dish Venison Sausage Quiche that sounds just lovely. I'm running low on the sausage. ![;)](//storage.proboards.com/forum/images/smiley/wink.png)
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Post by gaberelli on Oct 3, 2015 0:20:00 GMT -8
Do share the recipe.
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Post by savagecornmuffin on Oct 5, 2015 7:09:15 GMT -8
1 Frozen Pie Crust 6 Eggs 1/2 pint of Half and Half Salt and Pepper (however much you think a appropriate) 1 lb Vension Sausage 1 cup of cheese (what ever you like) 1/2-1/4 Finely Diced Onion Brown the Sausage Mixed the Eggs, Half and Half, Salt and Pepper until its all mixed well. Then add the cheese, onion, and browned sausage and stir is all together. Pour it on you pie crust. Bake it at 400 for 40 minutes (375 in convection oven) If it isn't done, the leave it for another 5 minutes. Let it cool for about 15 minutes. Take your cholesterol meds and enjoy. This recipe is only as good as your sausage. If you have a little egg mixture left,.. scramble it. Its a nice snack while you bake the quiche. ![](http://i1249.photobucket.com/albums/hh506/snipesg/12079138_1066936046657765_6629789387536727225_n_zpspqazeybk.jpg) In case you're wondering, I don't fight back my inner fatboy anymore. I just try to make him happy.
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Post by GLSHOOTER on Oct 5, 2015 11:10:31 GMT -8
Real men don't eat quiche. But then they don't drink Perrier either..................NOT!!!! ![;)](//storage.proboards.com/forum/images/smiley/wink.png) Greg
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Post by gaberelli on Oct 6, 2015 7:53:11 GMT -8
I am quite manly and eat my fair share of quiche thank you very much. Here is one of my faves. Broccolini, prosciutto and cheddar. ![](http://images.tapatalk-cdn.com/15/10/06/97c55f4ff6503c35f47f408eab69808b.jpg) ![](http://images.tapatalk-cdn.com/15/10/06/a4e0de024d848d039898e12523773f7f.jpg)
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Post by bobatl on Oct 6, 2015 9:51:15 GMT -8
Yummmmieeeee !!
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Post by GLSHOOTER on Oct 6, 2015 12:05:39 GMT -8
I am quite manly and eat my fair share of quiche thank you very much. Here is one of my faves. Broccolini, prosciutto and cheddar. I was eating quiche and drinking Perrier when you were in middle school. I believe quiche really hit the culinary scene in the US around 1974 r so. I had many a snack in the OKC clubs of it back then. I don't see it offered much on restaurant menus here in Arizona. Too hard to spell. Greh
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Post by gaberelli on Oct 6, 2015 16:10:36 GMT -8
I am quite manly and eat my fair share of quiche thank you very much. Here is one of my faves. Broccolini, prosciutto and cheddar. I was eating quiche and drinking Perrier when you were in middle school. I believe quiche really hit the culinary scene in the US around 1974 r so. I had many a snack in the OKC clubs of it back then. I don't see it offered much on restaurant menus here in Arizona. Too hard to spell. Greh Apparently even your own name is too hard to spell... Maybe if you spelled it keesh you could get it on a menu down there in the desert. Maybe something like cactus and roadrunner keesh.
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