M.H. Bonham's Blog, page 74
November 19, 2011
[Eating Wild Montana] Thanksgiving Countdown
Thanksgiving means cranberry chutney, fruitcake that non-fruitcake people like, and brining turkeys. I pulled out the turkey yesterday from the freezer, unwrapped it, put it in a huge bag and stuffed it in a cooler full of water. I then stuck that cooler out in the garage. It hit about 10F last night, and I was worried I'd have a turkey-cicle, but I didn't, thankfully. So, I dumped the water, added more, and left it to thaw. With a 35 lb turkey, it's a major undertaking.
I try not to stress about that as there really is not much I can do. If worse came to worst, I guess there's always an emergency run to a store or thawing the breast/legs of the other bird I cut up. My mom would peg the anxiety meter on Thanksgiving which always made the holiday stressful. Which is too bad because I think it needs to be a day of enjoying family and friends. If that means takeout turkey, then so be it.
Yesterday was COLD and so I had to check on the livestock. The major problem is keeping fresh water for all the birds. I have a heater for the horses' troughs, Sid's bucket, the ducks' bucket, and heat lamps over the various chicks and their waterers, but it doesn't fix everything. I literally dug out the mat heater that had sat under compressed wood shavings and got it started. Hopefully it still works and will heat up the water to melt the ice. Otherwise, I may have to buy some waterer heaters.
Made the chutney yesterday. I took a recipe off the web and modified it sufficiently to make it mine. It's awesome. Last night I soaked the dried fruit in rum and today baked the fruitcake. I have a recipe in my King Arthur cookbook that is similar to this one, but it allows you to put in 6 cups of your preferred fruit. In my case it was pineapple, blueberries, cherries, cranberries, and raisins.
Now, to plan out the rest of the meal and also get the critters fed tonight, as well as plow the road.
I try not to stress about that as there really is not much I can do. If worse came to worst, I guess there's always an emergency run to a store or thawing the breast/legs of the other bird I cut up. My mom would peg the anxiety meter on Thanksgiving which always made the holiday stressful. Which is too bad because I think it needs to be a day of enjoying family and friends. If that means takeout turkey, then so be it.
Yesterday was COLD and so I had to check on the livestock. The major problem is keeping fresh water for all the birds. I have a heater for the horses' troughs, Sid's bucket, the ducks' bucket, and heat lamps over the various chicks and their waterers, but it doesn't fix everything. I literally dug out the mat heater that had sat under compressed wood shavings and got it started. Hopefully it still works and will heat up the water to melt the ice. Otherwise, I may have to buy some waterer heaters.
Made the chutney yesterday. I took a recipe off the web and modified it sufficiently to make it mine. It's awesome. Last night I soaked the dried fruit in rum and today baked the fruitcake. I have a recipe in my King Arthur cookbook that is similar to this one, but it allows you to put in 6 cups of your preferred fruit. In my case it was pineapple, blueberries, cherries, cranberries, and raisins.
Now, to plan out the rest of the meal and also get the critters fed tonight, as well as plow the road.
November 18, 2011
[Eating Wild Montana] Hunting, Elk, Deer and Mountain Lions
One nice thing about Montana is its long hunting season. It gives people who live here the chance to fill their tags, and their freezers. For us, it meant going after a whitetail doe to fill my husband's doe tag and look for bull elk to fill our elk tags.
If you've never hunted, you're probably thinking it's easy. It's not. For years we'd go out hunting in Colorado and come home with nothing. Not because we were lousy hunters, but because the game in Colorado was so pressured. Here in Montana, the game isn't as pressured, but they can still be pretty cagey.
Most of our hunting had originally been blind dumb luck. Now, we're familiar with certain areas and patterns the deer take, so we can put ourselves in the place where the animals are and hopefully bring home a deer. Even so, it's still guesswork. For example, we know that certain deer take certain trails at certain times of the day. But even this isn't perfect, and we could find nothing in the same location.
We had filled our antlered deer tags, but my husband had an antlerless tag for whitetail. Tough when you live in an area populated by two different deer species. Whitetail are smaller deer with antlers that branch upward from a single beam. They have smaller ears and tails that flip up like a white flag when startled or alarmed. Mule deer have large ears, white butts and ropey tails. Our whitetails tend to be red; our muleys are usually gray. Now imagine, if you would, trying to identify the sex and species of deer from several hundred yards away in low light conditions.
So, we were getting ready to hunt our way out as the noon hour approached and I saw three whitetail does standing looking at us in a place where we usually see mule deer. My husband took several shots and somehow managed to put all rounds in the same deer. They all were lethal shots but the deer was just tough. She managed to keep going even with a femoral and carotid artery hit. She proved to be very fat-- the fattest deer I've ever seen. Even the tanner mentioned how fat she was.
One of the surprising things this year has been seeing mountain lion tracks all over the place. We've seen lots of coyote tracks -- they seem to be following the roads, but seldom mountain lions. I've seen at least three distinct sized tracks in different areas. The cats are definitely huge here, and definitely hunting.
We now have three deer in the freezer which is better than no deer in the freezer. Now, onto hunt elk!
If you've never hunted, you're probably thinking it's easy. It's not. For years we'd go out hunting in Colorado and come home with nothing. Not because we were lousy hunters, but because the game in Colorado was so pressured. Here in Montana, the game isn't as pressured, but they can still be pretty cagey.
Most of our hunting had originally been blind dumb luck. Now, we're familiar with certain areas and patterns the deer take, so we can put ourselves in the place where the animals are and hopefully bring home a deer. Even so, it's still guesswork. For example, we know that certain deer take certain trails at certain times of the day. But even this isn't perfect, and we could find nothing in the same location.
We had filled our antlered deer tags, but my husband had an antlerless tag for whitetail. Tough when you live in an area populated by two different deer species. Whitetail are smaller deer with antlers that branch upward from a single beam. They have smaller ears and tails that flip up like a white flag when startled or alarmed. Mule deer have large ears, white butts and ropey tails. Our whitetails tend to be red; our muleys are usually gray. Now imagine, if you would, trying to identify the sex and species of deer from several hundred yards away in low light conditions.
So, we were getting ready to hunt our way out as the noon hour approached and I saw three whitetail does standing looking at us in a place where we usually see mule deer. My husband took several shots and somehow managed to put all rounds in the same deer. They all were lethal shots but the deer was just tough. She managed to keep going even with a femoral and carotid artery hit. She proved to be very fat-- the fattest deer I've ever seen. Even the tanner mentioned how fat she was.
One of the surprising things this year has been seeing mountain lion tracks all over the place. We've seen lots of coyote tracks -- they seem to be following the roads, but seldom mountain lions. I've seen at least three distinct sized tracks in different areas. The cats are definitely huge here, and definitely hunting.
We now have three deer in the freezer which is better than no deer in the freezer. Now, onto hunt elk!
November 6, 2011
[SkyWarriorBooks] Dragon's Tongue is NOW AVAILABLE!
Dragon's Tongue by Laura J. Underwood is now up and available on Smashwords for a mere 99 cents in our November promotion, now through CyberMonday. This is an awesome book, so good that I blurbed the original book when it came out through Meisha Merlin some time ago. This is truly the case of I liked the book so much I bought it! It now sports the most awesome cover done by our own Mitch Bentley! You can purchase it for all e-book platforms HERE.
November 3, 2011
[SkyWarriorBooks] November SALE!!!!
Yep, we've got our books on sale now! Until CyberMonday, all our books will be on sale for a mere 99 cents! That means you can fill your ereaders with the very best books by Sky Warrior Book authors and not break the bank. Check us out at our Smashwords website and you'll be able to buy books in all formats. If you're giving a Kindle or Nook this holiday season, give one filled with good books that won't break the bank.
[SkyWarriorBooks] Extension for Gears and Levers Steampunk Antho!
If you haven't gotten your steampunk story in for Gears and Levers, the deadline has been extended to January 1, 2012. Check out our guidelines HERE. Good luck!
October 27, 2011
[Eating Wild Montana] Hunting, Mule Deer and Tamaracks
Hunting season always starts on the Saturday when MileHiCon occurs, so I have to forgo the first day and a good portion of the second day of the hunt. If you're a hunter, you know this is a bit disastrous as the animals are less stressed on the first day and then get more stressed after being shot at. Luckily, here in Montana the rifle season is five weeks long, so you can take your time to fill your tag.
Most people here in Montana hunt for meat, and we're no exception. Sure, you get those trophy hunters and whatnot, but it's illegal to waste meat and so any meat that isn't consumed goes to the food bank. So, if you're looking for a big trophy buck, you have to eat it or donate it.
So, I wasn't surprised when my husband got his first deer on the first day of the season. He thought it was a doe (he had a whitetail doe tag and an either species tag for buck) and discovered it was a legal spiker (horns are straight without any branches) buck,so filled his buck tag. Spike bucks are yearlings, so they aren't as big as an older buck and aren't sexually mature, so they aren't full of testosterone, which makes meat "gamey" and tough if you believe the old timers.
Tamaracks
The next several days while I was back from MileHiCon, we searched for my buck and my husband's doe. We also looked for elk. First day, we saw nothing. Second day, we were tired and hunted around the house and up into state land. We also tried an area we knew there were mule deer but they were cagey.
Third day, we decided to walk a trail we had seen plenty of tracks and poop. Before we walked it, we looked into another area and I spied some mule deer about a mile away with my binoculars. We raced over to see them crossing the road and found that they were all does and not huntable. So, we went to the trail and walked.
Right now, Montana is gorgeous. The tamaracks are in full color and the ground foliage is a brilliant red. After a while, it became obvious that my boots had shrunk and were squeezing my feet. So, I gimped along after more than an hour's walk and hobbled back into the jeep without anything.
Mule deer
That late afternoon, we decided to go back to the cagey mule deer. We've tracked these deer last year and got a buck there before, so we drove to the area to find that the deer were already in the spot we expected. They weren't as cagey and I suspect few people know their trails other than me and my husband. So, when we saw a young forked buck, I shot and we had a big, fat mule deer.
We brought the deer home and dressed him out. Heavy boy, despite being about two years or so. The good news is that herd is so big and so healthy that it's unlikely losing a young buck will affect it and we'll be able to harvest more deer from that same herd for years, because they have the same pattern. (Deer aren't bright). My husband thinks he saw a bigger buck in the group, but he was so cagey, I suspect he got behind a tree. It was tough as it was to shoot the one we got because he too was dodging among the does and even got behind some deadfall for a bit.
So, that's our second buck. Now to find a whitetail doe and some elk.
Most people here in Montana hunt for meat, and we're no exception. Sure, you get those trophy hunters and whatnot, but it's illegal to waste meat and so any meat that isn't consumed goes to the food bank. So, if you're looking for a big trophy buck, you have to eat it or donate it.
So, I wasn't surprised when my husband got his first deer on the first day of the season. He thought it was a doe (he had a whitetail doe tag and an either species tag for buck) and discovered it was a legal spiker (horns are straight without any branches) buck,so filled his buck tag. Spike bucks are yearlings, so they aren't as big as an older buck and aren't sexually mature, so they aren't full of testosterone, which makes meat "gamey" and tough if you believe the old timers.
Tamaracks
The next several days while I was back from MileHiCon, we searched for my buck and my husband's doe. We also looked for elk. First day, we saw nothing. Second day, we were tired and hunted around the house and up into state land. We also tried an area we knew there were mule deer but they were cagey.
Third day, we decided to walk a trail we had seen plenty of tracks and poop. Before we walked it, we looked into another area and I spied some mule deer about a mile away with my binoculars. We raced over to see them crossing the road and found that they were all does and not huntable. So, we went to the trail and walked.
Right now, Montana is gorgeous. The tamaracks are in full color and the ground foliage is a brilliant red. After a while, it became obvious that my boots had shrunk and were squeezing my feet. So, I gimped along after more than an hour's walk and hobbled back into the jeep without anything.
Mule deer
That late afternoon, we decided to go back to the cagey mule deer. We've tracked these deer last year and got a buck there before, so we drove to the area to find that the deer were already in the spot we expected. They weren't as cagey and I suspect few people know their trails other than me and my husband. So, when we saw a young forked buck, I shot and we had a big, fat mule deer.
We brought the deer home and dressed him out. Heavy boy, despite being about two years or so. The good news is that herd is so big and so healthy that it's unlikely losing a young buck will affect it and we'll be able to harvest more deer from that same herd for years, because they have the same pattern. (Deer aren't bright). My husband thinks he saw a bigger buck in the group, but he was so cagey, I suspect he got behind a tree. It was tough as it was to shoot the one we got because he too was dodging among the does and even got behind some deadfall for a bit.
So, that's our second buck. Now to find a whitetail doe and some elk.
October 20, 2011
[SkyWarriorBooks] Modern Sorcery is Now Available in Trade Paperback!
Sky Warrior Books is pleased to announce that Gary Jonas' book, Modern Sorcery, is now available in trade paperback! It's available for orders on Sky Warrior Books for $12.95 + shipping. It should soon be available on Amazon and in other venues, so keep an eye out for that.
October 12, 2011
[Eating Wild Montana] Carnival Squash, Giant Kohlrabi and Dragon's Tongue
One of the most awesome things about living in Montana is being introduced to odd and heirloom vegetables. I wasn't a real big vegi person when I moved to Montana, but the food here is so amazing, that you have to take risks.
One is Dragon's Tongue beans. If you've never had these beans, you're missing out. I tried planting them this year, but the grasshoppers ravaged them. Dragon's Tongue are purple spotted beans that lose their spots or stripes when cooked. They're tasty and worth searching them out. I found one person at the Farmer's Market who sold them. So, I bought a pack, blanched and froze them.
Another odd plant is Kohlrabi. A relative of the cabbage, these plants are peeled and cut up. They taste like cabbage, but are delicious sauteed in olive oil and garlic.
My other surprise was finding something odd called a Carnival Squash. No, I have not tried it yet, but I may just do so now that I have one. They're a colorful type of winter squash that sometimes is incorrectly called a variety of acorn squash. I'll tell you about cooking it when I do get it cooked.
One is Dragon's Tongue beans. If you've never had these beans, you're missing out. I tried planting them this year, but the grasshoppers ravaged them. Dragon's Tongue are purple spotted beans that lose their spots or stripes when cooked. They're tasty and worth searching them out. I found one person at the Farmer's Market who sold them. So, I bought a pack, blanched and froze them.
Another odd plant is Kohlrabi. A relative of the cabbage, these plants are peeled and cut up. They taste like cabbage, but are delicious sauteed in olive oil and garlic.
My other surprise was finding something odd called a Carnival Squash. No, I have not tried it yet, but I may just do so now that I have one. They're a colorful type of winter squash that sometimes is incorrectly called a variety of acorn squash. I'll tell you about cooking it when I do get it cooked.
October 11, 2011
[SkyWarriorBooks] Some Lovely Reviews about Modern Sorcery
Gary Jonas' book, Modern Sorcery has been getting some pretty spectacular reviews. Check out the one on Debbie's Inkspectations where she has this to say about the book:
"I loved Modern Sorcery by Gary Jonas! I couldn't put it down once I started. I read all night long and then I borrowed my friend's kindle to finish it the next day since I didn't want to lug my lap top with me everywhere I needed to go. But I would have if necessary. I didn't want to stop reading, I had to find out what happened next!"
Way too cool! Thanks Debbie!
Then we have this little quote from Gail of Chasing After The Stars:
"I started reading it yesterday at about 4 pm and finished it at 9 pm. This also included a break for dinner and bathroom breaks because I was about to explode.(I know way too much information) But I couldn't stop reading. I had to find out what happened with Jonathan and Kelly, who, by the way, is now my ultimate feminist hero."
What cool reviews! What are you waiting for? Purchase Modern Sorcery for a mere $3.99.
"I loved Modern Sorcery by Gary Jonas! I couldn't put it down once I started. I read all night long and then I borrowed my friend's kindle to finish it the next day since I didn't want to lug my lap top with me everywhere I needed to go. But I would have if necessary. I didn't want to stop reading, I had to find out what happened next!"
Way too cool! Thanks Debbie!
Then we have this little quote from Gail of Chasing After The Stars:
"I started reading it yesterday at about 4 pm and finished it at 9 pm. This also included a break for dinner and bathroom breaks because I was about to explode.(I know way too much information) But I couldn't stop reading. I had to find out what happened with Jonathan and Kelly, who, by the way, is now my ultimate feminist hero."
What cool reviews! What are you waiting for? Purchase Modern Sorcery for a mere $3.99.
October 10, 2011
[Eating Wild Montana] Homemade Tomato Sauce
It's unlikely you'll ever make homemade tomato sauce, unless you get quite a few overly ripe tomatoes that need processing fast. I've lucked into a bunch of vegetables, so in order to preserve them, I'm doing a lot of freezing. I have a bunch of tomatoes that I had to do something with quickly, so I decided to make tomato sauce.
The first time I made homemade tomato sauce, I thought the recommendation to simply use a peeler on the skins was a good idea. Wrong.
Tomato skins don't peel easily. That's why if you're making tomato sauce, you should blanch the tomatoes first. My mom blanched vegetables before freezing them, but I never understood the mechanism or why it was done. With tomatoes, it's used to remove the skins. So, I set a huge pot of salted water to boil and put the tomatoes in until I saw the skins crack (about a minute). I removed them with a slotted spoon and in some cases dunked them in cold water and then peeled them. I found quickly that the Roma tomatoes peeled much easier than the beefsteaks (something to think about!). I put them in a pot with chopped garlic (about 5 large cloves), extra virgin olive oil, and a handful of fresh basil in a pot to simmer for 2-3 hours. I used a potato smasher to crush the tomatoes and let them cook down. Now, the recipe I read said to core the tomatoes and remove the seeds. Hmm, yes, I could have, but didn't remove the seeds. If I wanted to, I could have put them in a food processor and blended until smooth.
Obviously, I like having chunky sauce, so I opted to keep it that way. I ladled the sauce after it cooled into containers and put them in the freezer. This sauce makes an awesome pizza sauce and can be used in just about anything that needs tomatoes or tomato sauce in it.
After peeling the skins, I put them in the bird bag and fed them to my chickens along with the other leftovers.
The first time I made homemade tomato sauce, I thought the recommendation to simply use a peeler on the skins was a good idea. Wrong.
Tomato skins don't peel easily. That's why if you're making tomato sauce, you should blanch the tomatoes first. My mom blanched vegetables before freezing them, but I never understood the mechanism or why it was done. With tomatoes, it's used to remove the skins. So, I set a huge pot of salted water to boil and put the tomatoes in until I saw the skins crack (about a minute). I removed them with a slotted spoon and in some cases dunked them in cold water and then peeled them. I found quickly that the Roma tomatoes peeled much easier than the beefsteaks (something to think about!). I put them in a pot with chopped garlic (about 5 large cloves), extra virgin olive oil, and a handful of fresh basil in a pot to simmer for 2-3 hours. I used a potato smasher to crush the tomatoes and let them cook down. Now, the recipe I read said to core the tomatoes and remove the seeds. Hmm, yes, I could have, but didn't remove the seeds. If I wanted to, I could have put them in a food processor and blended until smooth.
Obviously, I like having chunky sauce, so I opted to keep it that way. I ladled the sauce after it cooled into containers and put them in the freezer. This sauce makes an awesome pizza sauce and can be used in just about anything that needs tomatoes or tomato sauce in it.
After peeling the skins, I put them in the bird bag and fed them to my chickens along with the other leftovers.
