Country Living
Country Living, Country Skills
Country People - A Country Living Resource and Community
Message Board
Country Topics
Trading Post
Memory Lane
Country Skills
Country Cooking

The Kitchen

Photo Gallery
Vintage Photos
Special Collections

Country Humor
Country Sounds
Coloring Book
Interactive Story

Farm Tractors
Tractor Parts
Tractor Manuals

Classic Trucks
Antique Tractors
Modern Tractors
Site Map
Links Page
Contact Us

Country Discussion Topics
To add your comments to this topic, click on one of the 'Reply' links below.

Who needs the stinking groundhog?
[Return to Topics]

Jim in da north    Posted 02-15-2004 at 05:52:16       [Reply]  [No Email]
A sure sign spring is on the way--the days are getting longer, the little towns around are getting ready for their yearly street sales(for you folk who don't know, thats where everyone around the towns clean out their barns and houses of the stuff they don't want-put it on the street on Saturday and auction trucks sell it -also a good reason to sit in the bar all day--I mean, a good reason to find bargins), and the Datona 500. Life is good!

Mike in tn    Posted 02-15-2004 at 12:44:32       [Reply]  [No Email]
We are not going to have any more problems with the groundhog in Tenneassee, I done ate him. Have at least 100 robins been in the yard all day. This is a good sign of spring. Anyone have a good recipe?

Jon(WI)    Posted 02-15-2004 at 14:06:51       [Reply]  [No Email]
You leave them thare robins alone! Their the first relief from the hard Wisconsin winters that we get. Waking up on a +35F morning and hearing robins with snow still on the ground gives us hope that Spring is just around the corner. I count them each day you know!!!!

Mike in tn    Posted 02-15-2004 at 17:49:22       [Reply]  [No Email]
OK Jon, I will send this bunch on your way. Haven't found a recipe yet anyway.

Jon(WI)    Posted 02-15-2004 at 18:40:07       [Reply]  [No Email]
Appreciate that Mike.

Greg VT    Posted 02-15-2004 at 08:18:28       [Reply]  [No Email]
Well that looks good on paper, but....

it's 12 below outside the window so I'll believe it when I see it.


LOL    Posted 02-15-2004 at 08:40:44       [Reply]  [No Email]
Preach it brudda...

Salmoneye, The Also Cold

Vic in Kenefick    Posted 02-15-2004 at 08:12:13       [Reply]  [No Email]

Jon(WI)    Posted 02-15-2004 at 08:36:41       [Reply]  [No Email]
We call them "woodchucks" up north, you know: "how much wood can a woodchuck chuck" etc. And as far as "stinkin", that is just uncalled for!

Salmoneye    Posted 02-15-2004 at 08:40:03       [Reply]  [No Email]
You never baked one and forgot to get the musk glands out then...

TimV    Posted 02-15-2004 at 08:51:44       [Reply]  [No Email]
But I have.....:-) Ran a couple through the meat grinder (after removing the musk glands) and took them back to college as my contribution to our apartment's food fund. My three roommates--all city types--were used to seeing butcher-paper packages coming from home, so didn't give it a second thought that they were labelled "ground chuck". They thought it was pretty tasty until I told them what it was, at which point I got accused of trying to poison them.

Jon(WI)    Posted 02-15-2004 at 08:58:06       [Reply]  [No Email]
Now that is hilarious!!! Never thought of that.

Salmoneye    Posted 02-15-2004 at 09:14:52       [Reply]  [No Email]
That is funny...


Jon(WI)    Posted 02-15-2004 at 08:49:43       [Reply]  [No Email]
Why anyone would want to bake one puzzles me when there is rabbit (C. tail and snowshoe) as well as grouse and deer to be taken. What's next on the southern menu, skunk?, Oh, don't forget to get the glands out before you bake your skunk. LOL.

Salmoneye    Posted 02-15-2004 at 09:16:22       [Reply]  [No Email]
"What's next on the southern menu"

Dunno...I am from Vermont and ate a few chucks and hedgehogs in my time...The latter are a bugger to clean...The former are some of the most tender wild meat I have ever seen...

TimV    Posted 02-15-2004 at 09:06:23       [Reply]  [No Email]
Jon: Don't knock it 'til you've tried it--I'll take woodchuck over rabbit any day. Take out the hind saddles, marinade using your favorite recipe, and barbeque--now that's some GOOD eatin'!

Jon(WI)    Posted 02-15-2004 at 10:56:05       [Reply]  [No Email]
Tim, thanks for the info. Got one hangin around camp and I know where his hole is. Gonna try your recepe out next summer. Wood Chuck day has already passed.

[Return to Topics]

[Home] [Search]

Copyright © 1999-2013
All Rights Reserved
A Country Living Resource and Community