We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
As it happens, we have lots of Hickory on the farm. Lots of work to get those nuts. We have Butternut also, and a few Black Walnut, but the squirrels eat those and I dont know whether they are even edible.
I love black walnuts, but many don't. They're strong flavored. We're going to Indiana for Thanksgiving, so I won't be cooking a turkey. I assume I won't. We may stock up on venison and elk and bring it back, if I can get my hands on some dry ice.
Wild turkey next fall, probably from the Palouse someplace or in northeastern Washington. We do grow decent chestnuts out here too, so I may attempt a chestnut dressing. The dressing must have pellets in it, right? No. 5 Hevishot, I think it is.
The one and only success of the Idaho Fish and Game Department--introducing the Merriam Turkey. But most of the credit goes to the turkey which can live almost anywhere around here. Just keep the IFandG away from your fishbowl.
Florida Cracker Reciepe for Osceola's-
Wild Bird of course, with a stuffing of thyme, rosemary, quartered lemons and oranges, garlic cloves, plenty of butter, baste every fifteen to thirty minutes till done.
Serve with wild persimmon/cranberry sauce, swamp cabbage and some damn fine company. MMmmm good