Kansas white-tailed deer Odocoileus virginianus macrourus
Observed by derek_den_ouden, CC BY-NC
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Buck with New Horns - July 2022
Normally one of the things I would not want to encounter on a bike path is a full-grown buck deer. Bucks are known to charge bicyclists and can cause injury. But I saw this one far enough in advance to stop and let it cross the bike path without incident. I was also able to take several images.
The first image is a marvelous image clearly showing the buck with “velvet” antlers. This was very early in July and his antlers were not yet fully grown. Once fully grown, he will spend hours rubbing them against trees to remove the skin-like growth and expose the bone antler.
Had this been the only image I got of this buck, I would have been very satisfied. But I kept taking images as he crossed the path and the bounded into the underbrush. It wasn’t until I was naming and sorting my images that I realized that I had captured him mid-bound. He looks almost unreal with all four legs off of the ground - almost as if he is flying through the air.
MWM
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Can y'all find the critter in this capture⁉️ I honestly didn't see HER until I went to edit the image 🖼 after I took it‼️ If I would have known SHE was there I would have zoomed in to get a better SH0T. 📷 #MosersMoments 💜
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Annie & I Take Altamont!
The first time I saw the small town of Altamont, Illinois was this past June at the John Deere G reunion.
I was taken with the lovely mansion I saw there. We also loved the fun antique shop the hubby and I stopped at. I saw that they were having a music and wine fair at the Charles Wright House Museum. I thought perfect!
A trip for Annie!
About once a month or so, my friend Annie Jansen and I…
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I backed out of the garage yesterday to find this guy taking a break in our back yard. He was clearly exhausted. He got up but only walked a few steps away and started to graze, and when I came back with the boys forty minutes later, he was still there, laying under our pergola. He watched us as the boys got out and oggled him, but didn’t get up. We let him be, and I haven’t check yet to see if he’s still out there.
I initially thought he was hurt with only one set of antlers, but then my partner told me that they shed their antlers in the fall. He did seem really tired, but didn’t seem to be having trouble moving. I hope he’s ok.
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A Full First Day in the Quad Cities (& Lots of John Deere)
A Full First Day in the Quad Cities (& Lots of John Deere)
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Preparing, Cooking and Curing Venison
ok so I'm from rural Iowa, right. and Hunting is a big, big thing. I have a very vivid memory of a hunter hanging a deer upside down in his backyard to bleed it dry
and while rereading the first few chapters and reading the "few hours" in terms of curing the meat, it had me a bit 🤨. even tho I had never hunted myself, it did trigger an alarm in my head so I went deep diving. never in my life did I think I'd be looking into curing meat and here we are
there's several ways to cure meat but the most traditional is dry curing with salt. I see 'traditional' I see 'old school'. This is like medieval times so it seemed the most logical and ideal form of curing
1) eating raw venison is a Risk. no one who is actually versed in hunting and eating game is going to risk getting sick when they're already starving. Diarrhea and loss of fluids is a huge risk factor
2) Feyre said she alloted a "few hours" to curing meat. it needs a MINIMUM of 24 hours to 5 DAYS in order to properly cure. as stated above, would people be willing to pay for a "few hours of curing" when 1) curing meat was a common practice 2) with it being a common practice are people really going to gamble with a "few hours" of curing with the risks of illness from unproperly preserved meat 3) it needs a ton of salt in order to do cure. Salt was a luxury for a lot of medieval folks. it probably cost them a decent sum to be able to aquire
while venison is "easy" to cook, it can be tricky as it can easily get overcooked and very tough. As we can see, it's roasted. roasting is predominantly done in an oven or a crockpot. considering it's medieval times, I'm gonna guess an oven. Ovens were very rare and very expensive in the home and community ovens are more likely to be used.
I'm going to go out on a limb and say they cooked it over a fire. it's a few minutes to prevent over-cooking. it's not a typical food that would be cooked in a more lavish lifestyle and since Feyre could not cook, I'm going to wager that it took a little bit of trial and error for one of the sisters to learn how
"but Atlas!" you say. "Its just fantasy. Who CARES if it's not accurate!"
don't care
she could have done the research needed for hunting if her main character is gonna be flouncing around as a "huntress"
I feel like this is just further elaboration of SJM speed running the beginning of acotar to get to Bigger Plot Points tbh. she makes being a Huntress™️ Feyres whole ass theme that Jumpstarts the series. She cannot cook. She cures the meat. her sisters and father get labeled as Lazy. so who cooks?
a little bit of consistency pls
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