Well, we have gone from winter directly to summer. Low temps last week below freezing and highs in the low 50s. Now we have lows in the high 50’s and the temperature yesterday hit the high mark at 81 degrees. Darn weatherman just can’t make up his mind if he wants hot or cold.
I did get a lot of work done outside. Most of my outside plants are now potted and look really nice. I am raising a fine crop of dandelions. There seems to be an overabundance of them and they are just like rabbits they multiply overnight.
A few days ago I was talking to a friend of mine and her husband asked me if I had a recipe for squirrel gravy. I said I would look in my big recipe book for one.
She told me a story about when they were first married some forty plus years ago her husband went squirrel hunting and took her along. She wasn’t real excited about it and hoped they wouldn’t bag any and she certainly didn’t plan on cooking one.
They were walking through the woods when he spied a squirrel in the top of a big oak tree. As he drew up his gun and took aim at the squirrel she yelled, “Run Squirrel Run”! That scared both her husband and the squirrel. That was the one and only time she ever got to go squirrel hunting.
Guess what, Jay I did find a a recipe for squirrel gravy but I wouldn’t plan on having any unless you want to cook it yourself.
Smokey Mountain Fried Squirrel and Gravy
2 Squirrels, young, cut up
1/2 c Flour
1/2 ts Seasoned salt
1/4 ts Black pepper
4 tb Cooking oil
1/2 c Water
1 Onion, medium, chopped
3 Carrots, quartered
Mix flour, seasoned salt, and pepper, dredge meat. Heat cooking oil over medium heat in dutch oven. Fry meat until golden brown. Reduce heat, add water, onions and carrots. Cover and simmer 40 minutes.
That’s it for today.