Prehistoric White-tail

Fossil records indicate that the basic structure of the White-tailed deer has not changed in four million years.

Coyote does not taste like chicken.

Coyote does not taste like chicken.

Autumn ferns North of Indian River

By Indian River, the ferns have all begun to change. Once lush greens un curled from fiddleheads in the spring have turned golden brittle and the entire spectrum of yellow. to deep blood red.

The Stones idolize Ammophila breviligulata

The Stones idolize Ammophila breviligulata
Safely upon the dune, once barefoot you are subject to the thorns of the dunegrass. Buried one inch thorns below the sand, protecting the stalk from human trampling. The fauna know better than to trample this flora’s roots. It’s only the stubborn human who will pierce their soft underside of the foot several times before giving reverence to the plant and its place on the dune.
It’s purpose is an ancient and powerful one.
It holds the sand where it is. Holding the dunes longer than Sleeping Bear or Gitchee Manitou. Older than the French had seen even, older than Father Jacques Marquette in 1671. It is as old as the way of the water. The Way. It’s strength to hold the sand so ancient even the stones worship it.

Stinking Magyar Garlic Paprika Potatoes

Stinking Magyar Garlic Paprika Potatoes

3 lbs. potatoes
4 tbl. Spoons olive oil
2 oz smoked bacon fat
2 sm. Onions
1 head of garlic
3 large tomatoes
¾ lbs spicy sausages
2 green peppers
Sea salt to taste

Heat oil and fry onion and garlic until it begins to brown. Add diced bacon and fry until translucent. Apply a good dusting of paprika.
Add potatoes, peeled and cubed.
Salt to taste.
Turn potatoes and cook covered allowing paprika to seep into the potatoes. Add chopped green pepper, tomatoes and equal amounts of water and beer.
Cook covered until potatoes are almost soft. Add sliced sausage and cook.
Serve piping hot.

Give me sausage and give me death.

Give me sausage and give me death.

Leelanau Summer Seedless Watermelon

Leelanau Summer Seedless Watermelon

Large fresh seedless watermelon
greek feta cheese
Fresh mint
one fresh lime
Pink sea salt

Cut the watermelon into rindless rectangles three inches tall and wide by four inches long.
Using a melon baler carve out a half sphere from the top of a watermelon rectangle.
Drip a small amount of lime juice onto opposite side of cavity.
Lightly fill cavity with feta.
Garnish with mint.
Lightly salt to taste.