Search results for query: *

Gee...splattered is the right word for it. A friend in California used to make elk sausages. He was a Portuguese guy, and had some great homeskills. The meat is a bit dry, so he'd add some pork. Those are sure tasty with eggs for breakfast.

Bailey's was once selling some special paper that you covered your green burn pile with to keep the rain out until it was dry enough to burn, then the paper was supposed to aid in the ignition. Maybe they still sell it? Wonder if they ever sold any of that?