The following recipe was given to me from one of my cousins, Evelyn Zundel, it says to use 3 lbs. of almonds and even though almonds are very good, try it with macadamia nuts! Any nut for that matter, and they turn out wonderful!
The following recipe was given to me from one of my cousins, Evelyn Zundel, it says to use 3 lbs. of almonds and even though almonds are very good, try it with macadamia nuts! Any nut for that matter, and they turn out wonderful!
This year’s festival was wonderful! The morning air was a brisk 9 degrees according to my truck thermometer and there was not a cloud in the sky. You could see a bunch of elk off and up on the hillside above the ranch feeding area and the guys were moving bales of hay out as I arrived! It was going to be a great day! When it was all said and done and at the end of the day, I was told there were over 1,100 people who came to the event! Us mountain men and women had a great time! I was not able to get pictures of every group that came through for pictures but here are a few! Feel free to download them for your own personal use! Regrettably, some of the images did not turn out to be sharp. I’m very sorry for that, especially if you were counting on my abilities. Maybe next year!
This week, Sherry and I made a little trip up along the trail that Brigham Young sent a small group of LDS missionaries to look into settling the Salmon River area of what is now called Idaho. Back then it was called the Oregon Territory. Brigham Young was actually scouting out another escape route from the US Government, should they decide to come after the Mormons again. Among the small group, some 25 to 30 young men of LDS faith, was my Great Grandfather, Abraham Zundel. This trail is followed pretty closely by the current road systems through this same area and so, our trip was especially interesting to me. The country side has not changed much at all since 1855. Abraham was designated the mail carrier for the mission and so he made several trips from the mission at Limhi to Salt Lake City and back again. All alone, on horseback, with only a pistol and a rifle as his company. The area was home to the Shoshone tribes with the Blackfeet tribes just over the mountains to the East. The missionaries were met by the Shoshone as they arrived at what is now called “Tendoy”, but they called their mission “Fort Limhi”. There is a book written that explains all about it, “Fort Limhi”, by David L. Bigler. You would enjoy reading it, trust me.
Now, back to why I’m writing this: Along the path, is a stream named “Birch Creek” and in this desolate area any water found is an oasis and is where all the animals of the area come for food, drink etc. The mountains to the East are vertical rocks with caves and washes carved out of them from millions of years of wind and rain erosion. Very few trees and not much to look at except for the carved out caves.
Sorry about the picture being blurry,
This area of Idaho, is called the Birch Creek Recreational area and there is a whole lot more to it than this small stream. The red area is the camping areas alongside the stream while the blue areas on the map are other atv trails etc. in this area. The camping is free, but they like to have people donate to the cause and there is a dropbox as you leave the campground. We found a nice little spot about a third of the way up from the bottom of the red area on the map and made it our home for the night. The stream flows pretty good considering the desert like area it flows through.
There are some trout in the stream as well and a lot of people fish it. We chose not to get fishing licenses and so, I could only watch the fish swim in the water. The water is very cold which makes swimming and/or wading uncomfortable, at least to old people like me. But can you imagine riding your horse through a virtual desert and how welcoming this stream would have been? I figure my Grandfather camped exactly in this spot and even peed against the same tree I peed against. That’s my story anyway.
So, after a very quiet evening and a great nights sleep, I was up drinking a cup of coffee and decided to take MaPa’s out for his morning ritual and relief exercise. He is a small dog, but can really put you to the test of holding him back while he is on his leash. When he gets on the trail of a “critter” it is all you can do to hold him back, this walk was not exception. We went down stream from our camp and when we were about 400 yards down, He had led us over to the stream edge and through another camp.
Looking down I saw some fresh tracks in the dust around a fire pit and held him back from his pulling long enough to study the prints left in the dirt.
As I’m holding him back, he is trying is darndest to pull me over. But I was studying these tracks and finally I decided it was a big coyote and so I stood back up and headed towards MaPas. He was nose to the ground pulling like the dickens along the edge of the shadow in the above picture. As he started to round the left edge of the bush, I pulled him very hard and said out loud, “Come on fella, let’s get back to camp”, reluctantly he turned to come my direction and as he did, a cougar ran out from the other side of the bush and went straight away from us. MaPas just sat down on his butt and watched as the cat ran off. I’m sure my mouth was wide open as I watched it too. It didn’t take it long to get down stream and run into some bushes at the next camp. My heart was racing like crazy as we quickly walked back to our camp and I kept looking over my shoulder at where the cat was last seen. Back at the camp, I couldn’t wait to tell Sherry what we had just experienced and it took at least 15 minutes before my heart pounding subsided. What would have happened had I let MaPa’s continue around the end of that bush? Was the cat laying in wait for a little puppy on a string? Had it already decided to get out of there before I pulled him away from his pursuit? We will never know, but he is now nicknamed Cougar Bait. I’m very glad that the cat decided to run away. Why MaPa’s didn’t try to chase after it, I’ll never know, because he loves to chase cats back at home. He just sat down on his butt and watched it run away. Maybe because of it’s size it intimidated him, I don’t know. This is my second encounter with a cougar this year (remember the one in the early morning darkness on my turkey hunt?).
August 4, 2017
Bears Butt
So, most of you know that I have a tough time following recipe directions. Last night was not anything new. I had to come up with some idea for supper and had to do it quickly as Sherry was due home within the hour. We had some left over chicken from when I smoked a whole bird the other night (yummy, by the way), so whatever I was going to put together had to have chicken involved.
I went to the all knowledgable world wide web and queried, “chicken recipes”. Up popped one called “Skillet, Chicken Cordon Bleu”. Well, I quickly read down through the instructions and the list of ingredients needed. Some were easy to decide if I had it in the house or not, while others were…well, What the Hell is that…!!!! It sounded great and so that was what I was going to put together.
Here is what the list of ingredients are as per the internet:
The image isn’t really clear, so I’ll have to tell you what some of it says. The first line is 1 lb. penne. Well, for one thing I really have no clue as to what that is, but I think it’s like macaroni. So, to the cupboard I went and found we had two partial bags of what looked like macaroni. One was in the shape of bow ties, the other elbows. I grabbed up both and dumped them into a pot of water and started it boiling. Whatever Penne is will just have to wait for another day. Butter, garlic, flour, salt and pepper, mustard powder, chicken, ham parmesan cheese…it’s all good. I gathered it all up and set it near by for use when it was called for.
In a frying pan I poured in the chicken broth and then started adding the other stuff, like butter, salt and pepper etc. As my macaroni boiled, I kept an eye on it while I mixed up the other stuff. The recipe calls for Heavy cream. Well, the heaviest cream in the fridge was Sour Cream, so that will have to do for now! In went almost the entire tub we had. The macaroni was almost done when I began chopping up the chicken and ham. As those were chopped up I added them to the pan of melted butter and sour cream and seasonings. It was actually smelling pretty good. I turned off the macaroni and poured out the water then added the macaroni to the pan of other stuff. Stirred it up really good and went back to the recipe to see what I had missed, if anything. OH DEAR!!! 2 Cups of Gruyere! What the hell is that? Grabbing my iPhone I asked Serie what it was and she said “hard block of cheese”, or something like that! Well, let’s look in the fridge…no blocks of cheese at all, but there was a partial bag of Mexican Blend shredded cheese, but certainly not 2 cups worth. Well, whatever I had of it went into the pan and got stirred up with the rest.
Then the recipe called for putting it in the oven at 400 degrees after topping it off with parmesan cheese. I liberally covered the top of the pan with parmesan and put the whole kit and caboodle into the oven. Sherry came home and the first thing she said was: “Parmesan”…yep, the house smelled real good of parmesan cheese at that moment.
Later on when we sat down to eat, I wasn’t real sure what the outcome was going to be, but it smelled good and unlike my failed attempt at “if it’s good by itself, it must be good mixed with other stuff that is good by itself…vienna kipper pie”, it actually tasted good. Not exactly like Chicken Cordon Bleu, but it did have a hint of that flavor. I’ll be making that again. So, aside from not putting in the amounts the recipe called for and for not putting in exactly what the recipe called for I modified it to the Bears Butt version and I hope some day you too will try it. When you do, keep in mind a cup of something is quite a bit and unless you like a ton of leftovers, you decide if you should really follow the recipe to a “T” or not. Here is what I ended up with as MY recipe:
Bears Butt
July 28, 2017
After a couple of weeks drying our mentor told us we could take off the bark from our staves. Weasel did his the other day and today I was able to take mine off. We both used draw knives to accomplish this task. It went quite quickly for me but took Weasel about 4 hours to do his. I think his looks cleaner than mine, but I have my own reason for not taking the extra time getting the bark and secondary layer of pithy covering off mine.
I purchased this draw knife many years ago to peel the bark off our tipi poles and have had it laying around ever since. We have also been loaned another draw knife from our friend Magpie to assist us in getting our bows done. Thanks Magpie!!!
Since, neither Weasel nor I know anything about what we are doing, we are just going along step by step according to what our mentor, Lynn Hayes is telling us. By the way, he leant us a moisture meter to check the moisture content of our staves. After peeling the bark off mine, I measured it and it was 18% at the limbs and 35% in the handle area. Weasel’s measured almost the same. Our bows are beginning to take on some character shapes and what I consider flaws as well. We will see what becomes of these flaws and maybe the entire process will yield to a nice fire outside, time will tell.
Bends and curves, humps and bumps and toss in a twist or two. It’s all good!
Cracks might be another issue all together. We will know the next time Lynn comes around.
But with 35% moisture still in the wood it needs more drying time before we can go to the next step. Our drying tent consists of a heater with regulated heat and fan. The fan blows the air down toward the foot of the tent and then it comes back up and out the same end it began blowing from.
The heater is set for something around 80 degrees and for a cold wet day like today, it feels really warm.
On another note, Weasel and I have been noticing our look at trees is taking on a new perspective. I find myself looking at long straight branches coming out of the bushes and trees growing alongside the roads. Especially the Osage Orange ones growing wildly in peoples fields. Someday they will be cutting those trees down and won’t even know what they are cutting as they are just garbage trees with ugly thorns growing in the way of something else they want to do with their property. All the while some bow making guy wishes he had that tree to work with. And on an even crazier note, I have noticed I’m starting to pay more attention to the growth rings of even the food I’m preparing to eat. Take this salmon steak for instance:
Is that crazy enough?????
March 27, 2017
Bears Butt
If we can talk about Bucket Lists for a minute, I can share a couple with you right now. I have had a bucket list for awhile and time is starting to run out for me to get mine completed. I accomplished one thing last year and that was to harvest a buck deer with a bow. I managed that in late August of last year. Now my bucket list has changed a little. Now it reads, harvest a buck deer with a bow that I made. Weasels list goes a bit farther. He wants to harvest a buck deer with a bow he made, and use arrows he made that have fletchings (feathers) from turkeys he has killed. He will be awhile on his.
With both of our lists containing the same one item, making our own bows, we got with our friend Lynn Hayes and gleaned a little information from him about wood selection and how to get started making our own bows. He looked over some of the tree choices we have on the farm and decided for us that the black locust either wasn’t worm free, or live enough or whatever and that the Osage Orange trees were not the best of choices for a first bow. We have Hawthorn and wild plum to choose from as well, but the branches in the Hawthorn weren’t too big. After a short time looking into the wild plum bush(tree) he thought he could see a couple of branches that would work. So, plum it will be.
Weasel and I took a ride down there yesterday while the weather was nice a favorable and after just a short look into the bush we could see the branches that Lynn saw a few days before.
There were two branches about the same diameter (3 to 4 inches) that have been growing pretty straight up through all that tangle of other branches and both of them looked like they were straight as straight could be. I grabbed the chain saw and hacked them down. Only then could you see they weren’t as straight as we had thought. There is a lot hiding in that bush.
Back at the house we laid them out to see what our prizes were.
We figured we wanted bows that would be around 6 feet long. Our goals are to end up with bows pulling around 50 pounds once they are finished. So, step one is done…choosing our stick…what next? Well, our what next answer is to call Lynn Hayes for advise! The phone rang and Lynn was happy to hear we had began our adventure. He came running from his home in Brigham to come and save us.
Lynn and Weasel measured the length of the bows and then marked the center of each. It will be the center of the bow where the handles will be.
From the center point, Lynn measured 4 inches on each side of the center mark and drew circles completely around each of the limbs. Then he marked down the center of the full length of the limbs. Measuring was done using his instincts and I have to say he was pretty much right on line.
Then Lynn used his index and middle finger and said, two finger widths from each end of the handle will be the taper toward the ends of the limbs. He made a mark and then drew a line about 45 degrees away from the circle he drew around the limb and down toward the end of the limbs on both sides.
When all the reference marks were made, Lynn was funny when he told us “now the real work begins”…we needed hatchets to chop away the wood from the end of the handles down to the tip of the branches, without cutting past the half way mark on either side of center (down the length) and without cutting past the heartwood in the center of the limbs.
Well, neither Weasel nor I owned a hatchet and so we made the quick trip down to Smith and Edwards and picked up two Eastwing hatchets that are extremely sharp. We started chopping away at the wood beginning at the slanting line and continuing down toward the tip of the branches on either side of the handle marks. This being very foreign to each of us, we were cautious in our chopping and very critical of the job we were doing. At one point we stopped and decided we needed Lynn’s advise again. We jumped in Weasels truck and went to Lynn’s house for that advise. We thought we had chopped to the heartwood, but Lynn took one look at the job we had done and said we still had 1/2 inch more chopping to get to the heartwood. Back home we chopped some more…to the point of sore arm muscles and blister on the hands. But soon we were certain we both had heartwood showing in the centers of our limbs.
It isn’t a clean job, but one that has to be done.
As you can imagine, the wood is very green and springy and will have to dry before we can make our bows. Whittling down the thickness of the bow limbs is just the beginning of the process. But our guide told us we needed to clamp our bow staves onto something solid in order for them to dry without twisting. This is the jig we made up and fastened them to.
It might not look like much to a real bowyer (one who makes bows), but to these two wood hackers it is an adventure worthy of tackling. Not knowing how long the drying process is going to take from this point forward, we figure with these wood staves being only about 1 to 2 inches thick, it shouldn’t be more than a couple of weeks before we can undo them from this anti-twist jig and take hold of the next phase of our bow build. I’m including a youtube video on what it is we are trying to do. Maybe it will help you see what we are up to.
Things you might learn from the next few posts on this site: What is a Bowyer? What is deflex? What is reflex? What is firewood? What is Tillering? Have you heard the song, “Beer for the Tillerman”?
March 5, 2017, Bears Butt