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Sunday, May 15, 2011

Canning, Lake Candling, and Cow Moose

THE FREEZERS HAVE TO BE EMPTY WHEN WE FLY OUT AND SO VIKKI IS CANNING MEAT BALLS AND WILL ADD GRAVY.  WE'LL USE THESE UP IN THE SUMMER WHEN WE ARE OUT WALL TENTING IT.  

 AMERICAN PIPIT..... HUNDREDS OF THEM STILL OUT ON THE ICE EATTING ALL THE BUGS.
 LAKE ICE IS STARTING TO CANDLE......THE CANDLES CAN BE 2 FEET DOWN AND 1 INCH WIDE.


AMERICAN WIDEON...  MALE HAS A BRIGHT TEAL FEATHER STRIP ON HEAD.
BARROW'S GOLDENEYE..... MALE HAS PURPLE HEAD




NOTICE THE STRIP OF FUR OFF THIS YOUNG COW'S SHOULDER


THE BARROW'S GOLDENEYE AND THE MOOSE
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4 comments:

  1. BrianMay 15, 2011 at 12:04 PM

    Many sights that you share, thanks:)

    ReplyDelete
  2. Gregg From GladysMay 15, 2011 at 9:50 PM

    Mmmmmm. I like meatballs and gravy.

    ReplyDelete
  3. ArtMay 17, 2011 at 6:54 PM

    My better half does a lot of canning and wants to know if you use a hot water or pressure canner for your meat canning.

    ReplyDelete
  4. Bryan and VikkiMay 18, 2011 at 9:13 AM

    Hello Art.... I use a pressure canner for 1 hour and 15 minutes. The Meatballs are hot and the gravy is hot and then i put the lids on and put in the P. Canner.

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