Maggie's Farm

Reposted from Feb 20, 2005

This in from Vermont's Northeast Kingdom:

Ayup, well, I shot that fat sucker on Friday night under the barn light while the dogs were sleepin - a nice head-shot but not too difficult from the porch - and took yer advice and marinated that meat in olive oil, thyme and garlic and a bit of vinegar overnight - well, actually til this afternoon, then I gave it a hit of soy sauce and salt and pepper and threw it on that old -----   ----grill out back with a pile of hickory sticks - shagbark it was. Wasn't half-bad. Fancier and Frenchier than I'm used to, but not too bad. Jes don't give me that shallot -----, or tell me to cook my raccoon rare, or over meskeet. Food is done when it is cooked, and if I find some meskeet in my woods, I'll try it. But I ain't goin that far Frenchie. That was a fat son of a b. - got my supper for the next three days too, ayup.

For more of his stuff, click here. He has not written for Maggie's, really, since he got hitched. Maybe he will write some more after the honeymoon phase is over.