I have written about my love for split chicken breasts in the past. They are far and away the best buy of any white meat chicken. Boneless, skinless loins can be tough, dry and tasteless – plus they are expensive. You pay several dollars extra a pound to have the butcher peel off the skin and remove the small bone. With skin-on, bone-in split chicken breasts you can remove skin and bones after … [Read more...]
Is There Life “After Delivery”?
From Your Sacred Self, by Dr. Wayne Dyer Two babies were living in their mothers’ womb. Baby A and Baby B were arguing whether there is life after delivery. Baby A considered the notion nonsense. How would they walk? How would they eat? What kind of life could such a life possibly be? Baby B insisted that maybe they’ll walk and eat and live in ways they simply can’t imagine right now that … [Read more...]
Deltaville Tap & Raw Bar
For the last several years when Nancy and I feel the need to get out of town for a few days, we’ve headed to the Deltaville area. We enjoy it because, first, it’s close. We can be in a waterfront cottage within 2 ½ hours of Charlottesville – door to door. There is also good fishing from our own dock and we especially like going out to eat for fresh seafood. There are several really good … [Read more...]
The Art of Nest Building
While we were at Deltaville, I was enjoying a good cigar on the back deck when I saw a mockingbird fly into a small bush about 20 feet away. He hopped from limb to limb, pecking at things. At first, I thought he was finding a berry or two from last summer, but after a minute or so, the mockingbird reached into the bush and snapped off a two-inch twig, secured it in his mouth and flew off. The … [Read more...]
The Nose Knows
We often take the sense of smell for granted – until it’s gone. During the COVID era, many reported the loss of smell as the virus damaged sensitive cells withing the nose. Generally, the ability to smell returned, though sometimes it took years to recover. As humans, we have a pretty good sense of smell, but nothing like that of a dog. For years, I had bird dogs, mostly English Setters. My … [Read more...]
Shad are On the Move
Watch the dogwood trees in your yard. If they are blooming, the shad have arrived. The lovely trees are just beginning to bud in our yard, and the shad are making their way to Richmond and Fredericksburg. In freshwater, things are starting to happen. Bass are in pre-pawn and hungry, as are the crappie where some whoppers have been landed at Biggs Island, many over 3 pounds. Bluegills are beginning … [Read more...]
Bond, James Bond
Ian Fleming began his James Bond book series in 1953 with the release of Casino Royale. The Englishman’s novels were instant successes, especially among college-aged men who pounced on each new edition as the paperback books flowed off the presses. Then, Playboy Magazine added fuel to the fire in the early 60s by promoting any and everything James Bond. When the first James Bond movie, Dr. No, … [Read more...]
Planting Rut-a-Babies
Nancy has an above-ground garden on the patio and has grown lots of delicious vegetables over the past few years. Because the soil is warmer, her tomatoes come in earlier than mine and she truly has a green thumb when it comes to growing peppers. This year, she said she’d like to plant some turnips and bought a package of what she thought were turnip seeds at the nursery last week. The front of … [Read more...]
Welcome Back, Frogs
After a long winter’s nap, two frogs in our goldfish pond awakened from their underwater siesta and emerged on the side of the pond. Being cold-blooded, when the water gets cold, frogs simply sink to the bottom, go dormant and don’t breathe again until they are stirred by warming weather. Then when it warms to a certain tolerable temperature, the frogs spring back to life and surface. Not long … [Read more...]
Fried Cabbage
I bought Nancy a large head of cabbage for coleslaw. She makes the best coleslaw in the Southeast, by the way, a perfect complement to seafood or barbeque, but she only used half of the cabbage. Now, what to do with the rest? My go-to cabbage recipe is to simply boil it in salted water till it falls apart. It’s okay that way, but not great. I have also attempted to roast cabbage and that pretty … [Read more...]
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